Tomatoes Are The Love Apples Of Every Cook’s Life

Ingredients

• 1 onion, diced
• 1 red pepper, diced
• 2 cloves crushed garlic
• 2 x 400g cans diced tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon chilli flakes
• 2 teaspoons coriander leaves, chopped
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Method

1. Add the vegetable oil to a medium-sized pot over a medium heat
2. Add the onion and red pepper and fry for approximately 10 minutes until soft
3. Add the crushed garlic, cumin seeds, diced tomatoes and chilli flakes
4. Simmer gently for 20 minutes
5. Season with salt and pepper and sprinkle with coriander leaves

Ingredients

• 4 large ripe tomatoes
• 4 large eggs
• 4 tablespoons double cream
• 4 tablespoons grated parmesan or manchego cheese
• Salt and pepper to taste

Method

1. Pre-heat the oven to 180 degrees Celsius
2. Cut a slice off the top of the tomatoes
3. Using a teaspoon, carefully scoop out pulp and seeds, taking care not to pierce through the shells
4. Turn the tomato shells upside down on paper towel and leave to drain for 15 minutes
5. Season the insides of the tomatoes with salt and pepper
6. Place the tomato shells in an ovenproof dish just large enough to hold them in a single layer
7. Carefully break one egg into each tomato shell
8. Top each shell with 1 tablespoon of cream and 1 tablespoon of grated cheese
9. Bake in the oven for 15-20 minutes or until the eggs are just set

Ingredients

• 500g cherry or small roma tomatoes
• ½ cup light brown sugar
• 7 tablespoons white wine vinegar
• 2 pieces preserved stem ginger
• 1 lime
• 1 teaspoon salt

Method

1. Coarsely chop the ginger
2. Thinly slice the lime then chop into small pieces (don’t remove the rind)
3. Place the whole cherry tomatoes, sugar, vinegar, ginger, lime and salt into a saucepan
4. Bring to the boil, stirring until the sugar dissolves
5. Simmer rapidly for 45 minutes
6. Stir every now and then until the liquid has evaporated and the relish is thick and pulpy
7. Allow the relish to cool for about 5 minutes then spoon into sterilised jars
8. Store in the fridge for up to 6 weeks

Ingredients for tomato sauce

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 x 400g can chopped tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon fresh basil, chopped
• 150g mozzarella cheese
• 4 ripe tomatoes, sliced
• 6-8 fresh basil leaves
• 2 tablespoons grated parmesan cheese
• Pinch of granulated sugar
• Salt and pepper to taste

Ingredients for pizza base

• 2 cups strong white bread flour
• 1 teaspoon salt
• ½ teaspoon rapid /instant dried yeast
• 1 tablespoon olive oil
• ⅔ cup warm water

Method

1. Pre-heat the oven to 220 degrees Celsius
2. Place the pizza base dry ingredients into a bowl
3. Add the oil and water
4. Mix to a soft dough and knead for 10 minutes
5. Cover and put into a warm place until doubled in size
6. Start making the sauce by frying the onion and garlic for 5 minutes in half of the oil
7. Stir in the tomatoes, tomato paste and sugar and cook for 5 minutes
8. Stir in the basil and seasoning and set aside
9. Go back to the dough and knead lightly for 5 minutes
10. Roll out into a round and place on a baking sheet
11. Use a spoon to evenly spread the tomato topping over the base
12. Cut the mozzarella cheese and fresh tomatoes into thick slices
13. Arrange them in a circle alternating the cheese with the tomato slices
14. Roughly tear the basil leaves and add to the pizza
15. Sprinkle with parmesan cheese and drizzle with the remaining oil
16. Season well
17. Bake for 15-20 minutes until crisp and golden
18. Serve immediately