Tomato & Coconut ChutneyServings. Needed an accompaniment to go with sprouted moong and carrot idli I was having for dinner and had some tomato and freshly grated coconut kicking around in the refrigerator
Bring to simmer, stirring often, and when the tomatoes are starting to break add the sultanas, vinegar, salt, hot chilli powder (if using), cinnamon and cloves
Life is throwing me tomatoes, so the obvious solution. Good old fashioned tomato sauce. I don't know why I suddenly have a craving to make this, I never have before, and Mum certainly raised a wry smile when I asked for some of her massive tomato crop
This Tomato Cucumber Salad came right from the backyard. This year I grew my own cucumbers, tomatoes and basil knowing that I would be making this salad
Well, right now, life is giving me tomatoes - lots and lots and lots of them. Having just grown my first ever successful tomato crop, I still get a huge thrill out of harvesting a big bowl of these beauties every day
Step 2 Place tomatoes, capers, basil, garlic, olive oil and lemon juice in a bowl. Step 3 Add tomato mixture and salmon to pasta and toss to combine. 3 large Roma tomatoes, finely diced
These deliciously ugly chutney and cheese spirals were inspired by my recent trip to the BBC Good Food Show in London, which I was invited along to by a cheese company called Barber’s (can you think of anything more perfect for me
I am always on the lookout for interesting new recipes for dinner, and I found one in the January/February 2016 edition of Taste magazine - for a Tomato and Tamarind Chicken Curry. 4 quartered roma tomatoes. Heat 1 tablespoon of the ghee or oil in a large shallow casserole dish, add the onion, tomato, garlic and chilli, season and cook for 10 minutes or until caramelised. Add the blended tomato mixture and cook for 4 minutes then add the chicken. 4 quartered roma tomatoes
15 ml/3 tsp of oil from the the bottled sun-dried tomatoes OR olive oil. 25 gm/1 oz well-drained sun-dried tomatoes in olive oil, chopped. I had this with a dip of olive oil, Balsamic vinegar and finely chopped sun-dried tomatoes 280 ml/10 fl oz of water. 15 ml/3 tsp of oil from the the bottled sun-dried tomatoes OR olive oil. 25 gm/1 oz well-drained sun-dried tomatoes in olive oil, chopped
In the bowl of your food processor (a blender might work, too), combine the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, ¼ teaspoon salt and a pinch of red pepper flakes
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