Radio New Zealand - Te Reo Irirangi o Aotearoa

Astar's Tomato Recipes

Chef: Astar . as heard on Nine To Noon Thursday 8 February 2007

Tags: tomato

Simple salsa - to serve with BBQ salmon or hot pasta -  dice into small pieces a good handful of tomatoes, a large red onion basil leaves, salt, pepper and a little olive oil. Mix to combine well and let rest at room temp.
 
Oven Roasted Tomatoes
Mix and place ½ cup of olive oil & 2 tbsp balsamic vinegar in a baking dish, then add a dozen or more tomatoes cut in half.  Season with salt and pepper a little sugar and a small chopped onion plus a couple of gloves of garlic along with several finely sliced zuccinni.  Bake at about 150 for 50 minutes.  Really great with oven baked lamb chops and baby potatoes coated with herbs and walnuts. 
 
Wonderful Tomato Pie
Into a baking dish l ayer sliced tomatoes, onions and fresh breadcrumbs made from nutty seedy brown bread.  Sprinkle a little sugar salt and pepper and a spot or two of butter.  Bake at 190c for 45 minutes.  Great with an old fashioned roast of beef.
 
Quick Easy Tomato Salad
Cut lovely warm fresh red tomatoes into small chunks and mix with black olives, red and yellow capsicum and parsley fresh basil and rocket leaves.  Make a dressing of olive oil, balsamic salt and pepper.  Pour and toss all together.  Let rest an hour or two before eating.   WE like it in our house with lovely fresh crusty bread, which we use to mop up the tomato juices.  
 
Creamed Tomatoes 
Take 10 or so tomatoes and cut them in half and prick skins with a pointy sharp knife.  Melt butter in a pan and place tomatoes cut sides down.  Cook for around 5 minutes turning once so that the juices run into pan.  Pour over about a cup of cream and season well with salt and pepper.  When it starts to bubbly its ready to serve.
 
Quick and Very Easy Tomato Relish  
Boil together 2 -  3 kgs ripe tomatoes, 500 grams sugar, 125 grams sultanas or current a bit of grated green ginger, couple cloves garlic slice finely, 1 or 2 chilies, salt to taste along with black grated pepper, 1 cup vinegar,  2 tbsp flour.  Simmer stirring occasionally for ½ to ¾ hour. Bottle and seal.