Author: Amy Riley

September us upon us and that can only mean one thing… school has started again! Whether you’ve been counting down the days until the summer holidays end or you’re bracing yourself for the return of swift school runs, our sausage and tomato skewer recipe will be a great addition to the school season.

Ingredients:

• Chipolata sausages
• Cherry tomatoes

Method:

Step 1 – Cook the sausages in a frying pan at a medium heat until a golden-brown colour.      This can be done the morning-of or the night before.

Step 2 – If you are cooking the sausages the night before, ensure that they are fully cooled and stored in the fridge overnight.

Step 3 – Chop up your tomatoes and other ingredients of choice to accompany the sausages and tomatoes and add them to your skewer.

Ingredient Inspiration:

The great thing about this lunch idea is that you can pair it with anything! There is something for everyone (including the fussiest easters!). If you’re struggling to think of ideas take a look at what we recommend…

• Lettuce leaves
• Breadsticks
• Mango
• Strawberries

Follow these three simple steps and you have yourself the perfect packed lunch!

Want some more flavour in your baked beans? Follow this quick and easy recipe for smoky tomato baked beans to add a kick to your breakfast!

Ingredients:

• 400g can chickpeas, rinsed and drained
• 400g can butter beans, rinsed and drained
• 6 whole unpeeled garlic cloves
• 400g baby heirloom tomatoes, large tomatoes chopped
• 125g cherry truss tomatoes
• 2 tsp smoked paprika
• 2 tbs tomato paste
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbs pomegranate molasses
• 100g Greek feta, crumbled
• Sliced baguette & Tabasco, to serve

Method:

1. Preheat the oven to 220°C.
2. Toss the chickpeas, beans, garlic, tomatoes, paprika, tomato paste, 2 tbs oil and 11/2 tbs molasses in a large baking dish.
3. Bake for 30 minutes. Stir, breaking up tomatoes slightly. Cook for a further 10 minutes or until tomatoes release their juices.
4.  Drizzle beans with remaining molasses and oil. Squeeze garlic from skins and serve topped with feta. Enjoy!

It’s BBQ season! As the weather gets warmer, the dedicated family cook (generally Dad) has the ongoing task of impressing family and friends with a jaw-dropping, mouth-watering BBQ. Impress your guests with more than just burgers and sausages this year and try our recipe for smoky pork ribs with the added flavours of corn, beans, and tomato salsa…

Ingredients:

• 2 racks American-style pork spareribs
• ½ cup (125ml) barbecue sauce
• ¼ cup (60ml) oyster sauce
• 1 tsp Worcestershire sauce
• ¼ cup (60g) brown sugar
• 2 tsp smoked paprika
• 2 corn cobs, husks removed
• 500g runner beans or green beans, blanched, refreshed
• 500g cherry tomatoes, halved
• 1 garlic clove, crushed
• 1 tbs apple cider vinegar
• ¼ cup (60ml) extra virgin olive oil
• Juice of 1 lime, plus wedges to serve
• Flat-leaf parsley leaves to serve

Method:

1. Place ribs in a large saucepan of cold, salted water over medium heat. Bring to a simmer and cook for 45 minutes until tender. Drain and cool slightly.
2. Combine sauces, sugar and half the paprika in a bowl. Spread paprika mixture over ribs, keeping ¼ cup for basting.
3. Preheat a barbecue or chargrill pan to a high heat. Add the corn and ribs. Cook, turning and basting the ribs for 10 minutes once until sticky and caramelised. Add beans for the final 2 minutes and cook.
4. Place the beans in a bowl with tomatoes. Combine garlic, vinegar, oil, lime juice and remaining 1 tsp paprika, then season and stir with bean mixture.
5. Cut the corn into pieces. Serve with ribs, bean salad, parsley, and lime wedges. Enjoy!

Do you want to bring the authentic taste of Italy into your home this summer? Rather than buying a tube of tomato passata, why not try making your own and embrace the classic culture of Italy? It’s easier than you may think, just follow the steps below!

Ingredients:

• 5kg ripe red tomatoes, washed and halved
• 500g onions, chopped
• 1 garlic bulb, cloves separated, peeled, bruised
• 1/2 cup (125ml) olive oil
• 1 bunch basil, leaves torn

Method:

1. Preheat the oven to 180°C. Grease 2 baking trays and line with baking paper.
2. Spread tomatoes, onion, and garlic evenly across prepared trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil evenly between trays while tossing to combine. Roast (swapping trays halfway) for 45 minutes. Set aside to cool for 30 minutes, then stir through basil.
3. Pass tomato mixture through a sieve into a bowl, extracting as much juice as possible.
4. Pour the passata into hot jars.
5. Line the base of a large stockpot (it should be deep enough to submerge the jars under water) with a tea towel and add jars.
6. Roughly matching the water temperature to the temperature of the jars, pour in enough water to completely cover the jars. Slowly bring to the boil over medium heat. Boil for 40 minutes ensuring that jars are always submerged.
7. Using a heatproof jug, remove enough water from the pot to allow you to carefully remove jars from water using oven gloves. Set aside at room temperature overnight.
8. The next day, the jar lids should be concave, if lids are not concave, passata should be stored chilled and used within 2 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year.

Bruschetta is one of the most popular dishes worldwide, its refreshing and delicious taste ensures that it is the go-to starter for many foodies and is a great way to cleanse your palette before tucking into a main meal. Below, we have detailed a unique spin on the traditional bruschetta that you can use this summer to make your starters brusch-better!

Ingredients:

• Tomato seeds and skin mixture (recipe below)
• Olive oil, to cover, plus extra to drizzle
• 4 slices sourdough, grilled
• Dried chilli flakes, oregano and thyme, to serve
• Tomato seeds and skin mixture
• 5kg ripe red tomatoes, washed and halved
• 500g onions, chopped
• 1 garlic bulb, cloves separated, peeled, bruised

Method for tomato seeds and skin mixture:

1. To make the tomato seeds and skin mixture, preheat the oven to 180°C, grease 2 baking trays and line with baking paper.
2. Spread tomatoes, onion, and garlic evenly across prepared trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil evenly between trays and toss to combine. Roast (swapping trays halfway) for 45 minutes. Set aside to cool for 30 minutes, then stir in the basil.
3. Pass tomato mixture through a sieve into a bowl. Repeat several times, together with the seeds and skins to remove as much juice as possible. Collect any remaining seeds and skins to make the tomato conserva.

Method for the conseva bruschetta:

1. Preheat the oven to 100°C. Grease a large baking tray and line with baking paper.
2. Spread tomato seeds and skin mixture over the prepared tray and roast for 1 hour 45 minutes.
3. Transfer roasted seeds and skin to a bowl and, using a stick blender, combine until smooth, then tightly pack into a sterilised jar. Cover with a 1cm-deep layer of oil and store, chilled, for up to 1 month.
4. To make bruschetta, spread tomato conserva onto grilled sourdough and drizzle with extra oil. Scatter with chilli flakes, oregano, and thyme to serve. Enjoy!

Need a quick and easy meal to fit in with your busy summer schedule? These tomato and salami pizzas are the perfect dish for you, with a prep time of only 8 minutes and 3 simply steps!

Ingredients

• 2 Lebanese breads
• 1/3 cup (90g) basil pesto
• 2 x 150g torn buffalo mozzarella balls
• 1 tsp dried chilli flakes
• 1 long green chilli, thinly sliced
• 10 slices hot salami
• 250g mixed cherry tomatoes, some halved
• 1/3 cup (40g) pitted green olives
• Basil leaves, to serve
• Extra virgin olive oil, to serve

Method

Step 1 – Preheat the oven to 250°C. Place breads on a large baking tray or individual trays.

Step 2 – Spread pesto evenly over each bread and top with mozzarella, dried chilli, green chilli, salami, tomatoes, and olives. Bake for 8 minutes or until base is crisp and cheese has melted.

Step 3 – Season with black pepper, drizzle with olive oil and top with basil to serve – enjoy!