tomatoes Archives

Avocado recipes

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

20 minutes

Lamb recipes

Rolled leg of lamb with vegetable bake

45 minutes to 1 hour

Anchovy recipes

Pasta with tomato and anchovy sauce

10 minutes

Cocktail recipes

Handmade flatbread with preserved lemon

10 minutes

Soup recipes

Tostados with prawn ceviche and avocado

10 minutes

Tomato, goats-milk cheese and nectarine salad

Chickpea recipes

Spiced chickpeas with a drizzle of honey

Calamari curry with yoghurt dressing

Crispy potato rösti with mushroom

15 minutes

Savoury bake

Baked tortilla cake

50 minutes

Baked tortilla cake

Serves 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 50 minutes

Ingredients

8 fresh flour tortillas
Coriander leaves, to garnish

For the tomato-chilli sauce

1 x 400 g can whole tomatoes in juice
1 fresh red chilli, split
1 clove garlic, crushed
Sea salt and freshly ground black pepper
3-4 T chopped coriander leaves
2 T olive oil

For the cheese filling, combine

180 g grated mozzarella
180 g grated mature Cheddar
180 g crumbled feta
250 g low-fat plain cream cheese

Method

Preheat the oven to 180°C.

To make the tomato-chilli sauce: Blend the tomatoes with the juice. Transfer to a wide pan and simmer over a high heat. After 5 minutes, reduce the heat and add the chilli, garlic and a pinch of salt.

Simmer for about 15 minutes or until reduced to a suitable sauce consistency. Discard the chilli and add the chopped coriander and olive oil. Simmer for a few minutes and check seasoning.

To assemble: Place a tortilla on a baking sheet lined with baking paper and spread with a layer of thick cheese filling. Top with a second tortilla. Repeat in layers to the thickness you require but leave the top tortilla plain. Spoon over the tomato-chilli sauce.

Bake for 25 to 30 minutes until heated through and the cheese fi lling is melting. Carefully slide on to a serving plate.

Allow to stand for about 5 minutes before slicing with a sharp knife. Garnish with coriander and serve hot.
For an easy flour totilla recipe, click here

Per serving: 1304.6 kJ, 14 g protein, 21.8 g fat, 15.6 g carbs

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Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Rolled leg of lamb with vegetable bake

Pasta with tomato and anchovy sauce

Spicy tomato granita

Handmade flatbread with preserved lemon

Roast tomato soup

Tostados with prawn ceviche and avocado

Tomato, goats-milk cheese and nectarine salad

Spiced chickpeas with a drizzle of honey

Calamari curry with yoghurt dressing

Crispy potato rösti with mushroom

Baked tortilla cake

Baked tortilla cake

Ingredients

Method