Category: Recipes

January often means busy schedules and early nights, making quick, nutritious meals essential. This tomato-based pasta dish delivers comfort and freshness in under 30 minutes.

Using quality tomatoes as the base creates a naturally rich sauce without the need for heavy ingredients. Add garlic, olive oil and herbs for a classic, satisfying dish that works midweek or at the weekend.

Recipe:

• R&L Holt tomatoes

• Garlic

• Olive oil

• Dried pasta

• Fresh basil

• Parmesan or vegetarian alternative

Simmer tomatoes gently to create a sauce, toss through pasta, and finish with herbs and cheese.

Simple, timeless and perfect for January cooking.

January is the month of comfort food with a healthy twist, and this Tomato & Roasted Vegetable Soup is the perfect way to warm up while keeping meals nourishing and balanced.

Roasting the vegetables first brings out natural sweetness, which pairs beautifully with the acidity of fresh tomatoes. This soup is rich, filling and packed with vitamins — ideal for those easing back into routines after the festive season.

Recipe:

• Tomatoes

• Red peppers

• Carrots

• Red onion

• Garlic

• Olive oil

• Vegetable stock

• Herbs (thyme or basil)

Roast vegetables until soft and caramelised, then blend with stock and herbs for a smooth, warming soup.

A simple, wholesome recipe that proves winter meals can still be full of flavour and freshness.

One-pot recipes are a lifesaver in December when schedules get hectic. This tomato & chickpea stew is warm, filling, and full of nutritious ingredients, perfect for plant-based eaters and busy families alike.

Tomatoes add acidity and sweetness, while chickpeas offer protein and fibre. Add warming spices like cumin, cinnamon, or chilli flakes to bring festive depth to the dish.

Recipe:

• 1 tbsp olive oil
• 1 onion
• 2 garlic cloves
• 1 tsp cumin & ½ tsp cinnamon
• 600g chopped R&L Holt tomatoes
• 1 can chickpeas
• Spinach (optional)
• Seasoning

Simmer everything for 20–25 minutes. Serve with rice, couscous, or crusty bread.

Comforting and effortless — ideal for cold December nights.

Christmas entertaining doesn’t have to mean heavy dishes. These festive tomato & mozzarella skewers offer a refreshing burst of flavour and colour, perfect for Christmas buffets and family gatherings.

Using vibrant cherry tomatoes, soft mozzarella pearls and fresh basil creates a festive red-white-green palette reminiscent of the season. Drizzle with balsamic glaze for a beautiful finish.

They’re quick to assemble, visually appealing, and universally loved, making them ideal when you need a fast, crowd-pleasing canapé.

Recipe:

• Cherry tomatoes
• Mozzarella pearls
• Fresh basil
• Olive oil & balsamic glaze
• Small skewers or cocktail sticks

Layer ingredients onto skewers, drizzle lightly, and serve fresh.

Light, delicious, and full of festive flair, a simple way to impress your guests with high-quality R&L Holt tomatoes.

As the temperatures drop, nothing hits the spot like a hearty, nourishing bowl of soup. This winter tomato & lentil soup showcases R&L Holt’s beautifully ripened tomatoes and provides a protein-packed, vegetarian-friendly meal ideal for busy December days.

This soup blends the natural sweetness of vine-ripened tomatoes with earthy red lentils to create a silky, warming dish. Lentils simmer down to thicken the soup naturally, while tomatoes deliver freshness and brightness, a welcome contrast during the darker winter months.

You can customise the flavours with smoked paprika for depth, or swirl in coconut milk for added creaminess. It freezes well too, making it perfect for meal prepping during the hectic festive season.

Recipe:

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• 500g R&L Holt tomatoes, chopped
• 150g red lentils
• 1 litre vegetable stock
• Salt & pepper to taste

Sauté the onion and garlic, add the paprika, tomatoes, lentils and stock, then simmer for 25 minutes. Blend until smooth.

Simple, delicious, and wholesome, the perfect winter warmer using locally grown tomatoes.

Looking for a comforting, slow-cooked stew that fills the kitchen with the rich aroma of tomatoes, herbs, and simmering beef? This Braised Beef in Tomato & Red Wine Sauce is perfect for chilly November evenings.

Ingredients

• 2 tbsp olive oil

• 2 lbs (900 g) beef chuck or stewing beef, cut into large chunks

• Salt and black pepper, to taste

• 1 large onion, chopped

• 2 carrots, diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup red wine (optional but recommended)

• 1 can (14 oz / 400 g) crushed tomatoes

• 1 cup beef stock

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 bay leaf

• Optional: a pinch of chili flakes for warmth

• Fresh parsley or basil, for garnish

Method

Step 1 – Brown the Beef. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Season beef generously with salt and pepper. Brown in batches, about 3–4 minutes per side. Remove and set aside.

Step 2 – Sauté the Veg. In the same pot, add onions and carrots. Sauté until softened (about 5 minutes). Add garlic and cook for another minute.

Step 3 – Add Tomato Base. Stir in tomato paste and cook for 1–2 minutes until darkened slightly (this deepens the flavour).

Step 4- Deglaze. Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.

Step 5 – Build the Sauce. Add crushed tomatoes, beef stock, thyme, oregano, bay leaf, and (if using) chili flakes. Return the beef to the pot and stir well.

Step 6 – Simmer. Bring to a gentle simmer, cover, and reduce heat to low. Cook for about 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and thick.

Step 7 – Finish and Serve. Adjust seasoning with salt and pepper. Garnish with chopped parsley or basil.

As the weather turns cold and damp, this smoky tomato and chickpea stew is just what you need. A simple, warming dish that fills your kitchen with comforting aromas. It’s budget-friendly, healthy, and naturally vegan – but still feels indulgent and satisfying.

Ingredients (Serves 4)

• 1 tbsp olive oil

• 1 red onion, chopped

• 2 garlic cloves, finely chopped

• 1 red pepper, diced

• 1 carrot, diced

• 1 tsp smoked paprika

• ½ tsp ground cumin

• 1 tin (400g) chopped tomatoes

• 1 tbsp tomato purée

• 1 tin (400g) chickpeas, drained and rinsed

• 250ml vegetable stock

• 1 tsp sugar or a drizzle of honey (to balance acidity)

• Salt & black pepper

• A handful of spinach or kale (optional, for extra greens)

• Fresh parsley or coriander, to serve

Method

Step 1 – Sauté the vegetables. Heat the olive oil in a large saucepan or casserole dish over medium heat. Add the onion, carrot, and red pepper, and cook for 5–7 minutes, until softened.

Step 2 – Add the spices. Stir in the garlic, smoked paprika, and cumin. Cook for 1 minute, until fragrant, this deepens the smoky flavour.

Step 3 – Build the sauce. Add the chopped tomatoes, tomato purée, chickpeas, vegetable stock, and sugar (or honey). Stir well and bring to a gentle simmer.

Step 4 – Simmer and thicken. Reduce the heat and cook uncovered for 20–25 minutes, stirring occasionally, until the stew thickens and the flavours meld together. If using spinach or kale, stir it in for the last few minutes until wilted.

Step 5 – Taste and serve. Season to taste with salt and pepper. Serve in bowls with a drizzle of olive oil, a sprinkle of parsley, and some crusty bread or warm flatbreads on the side.

When it’s grey outside and you’re craving something cosy, this creamy tomato and roasted red pepper pasta bake hits the spot. It’s rich, cheesy, and full of Mediterranean warmth but made with simple cupboard ingredients. Perfect for family dinners or a lazy Sunday evening.

Ingredients (Serves 4–6)

For the sauce:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 2 roasted red peppers (from a jar or freshly roasted)

• 1 tin (400g) chopped tomatoes

• 2 tbsp tomato purée

• 1 tsp dried basil or oregano

• ½ tsp chilli flakes (optional)

• 100ml double cream or crème fraîche

• Salt & black pepper

For the pasta:

• 300g rigatoni or penne

• 100g grated mozzarella

• 50g grated cheddar or parmesan

• A handful of fresh basil (optional, for topping)

Method

Step 1- Cook the pasta. Bring a large pan of salted water to the boil. Cook the pasta for 2 minutes less than the packet says (it’ll finish cooking in the oven). Drain and set aside.

Step 2 – Make the sauce. Heat olive oil in a large frying pan. Add the onion and cook for 5–6 minutes, until soft and translucent. Add the garlic and cook for another minute. Stir in the chopped tomatoes, tomato purée, red peppers, herbs, and chilli flakes. Simmer for 10 minutes, stirring occasionally.

Step 3 – Blend and enrich. Use a hand blender (or transfer to a jug blender) to blitz the sauce until smooth. Return to the pan and stir in the cream. Taste and season with salt and pepper.

Step 4 – Combine and bake. Preheat your oven to 190°C (170°C fan). Mix the pasta with the sauce, then pour into an ovenproof dish. Top with mozzarella and cheddar. Bake for 20–25 minutes, until golden, bubbling, and deliciously crisp on top.

Step 5 – Serve and enjoy. Garnish with fresh basil or a sprinkle of black pepper. Serve with a green salad or garlic bread for a proper comfort-food feast.

As the nights get longer and the air turns crisp, there’s nothing better than a steaming bowl of homemade soup. This roasted tomato and lentil soup combines the richness of slow-roasted tomatoes with the earthiness of lentils – nourishing, budget-friendly, and naturally vegan. Pair it with crusty bread or a cheese toastie for the ultimate cosy meal.

Ingredients (serves 4-6)

For the roasted tomatoes:

• 6 large ripe tomatoes (or 2 tins of whole plum tomatoes if fresh aren’t in season)

• 1 red pepper, roughly chopped

• 4 garlic cloves, unpeeled

• 1 medium red onion, cut into wedges

• 2 tbsp olive oil

• Salt & black pepper

• 1 tsp dried oregano or thyme

For the soup:

• 1 tbsp olive oil

• 1 carrot, diced

• 1 celery stick, diced

• 1 tsp smoked paprika

• 1 tsp tomato purée

• 100g red lentils (rinsed)

• 750ml vegetable stock

• 1 tbsp balsamic vinegar (optional, for depth)

• A pinch of sugar (optional, to balance acidity)

• Fresh basil or parsley, to serve

Method

Step 1 – Roast the vegetables. Preheat your oven to 200°C. Place the tomatoes, pepper, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt, pepper, and oregano, and roast for 25–30 minutes, until soft and slightly caramelised.

Step 2 – Sauté the base. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the carrot and celery, and cook for 5–6 minutes, until softened. Stir in the smoked paprika and tomato purée.

Step 3 – Add lentils and stock. Pour in the lentils and vegetable stock. Squeeze the roasted garlic from its skin and add it along with the roasted tomatoes and peppers (including the juices from the tray). Simmer gently for 20–25 minutes, until the lentils are soft.

Step 4 – Blend to your liking. Use a hand blender for a smooth texture or leave it chunky for a rustic finish. Adjust seasoning – add a dash of balsamic vinegar or a pinch of sugar if the tomatoes are very tangy.

Step 5 – Serve and enjoy. Ladle into bowls, drizzle with olive oil, and top with chopped herbs or a swirl of cream. Serve with crusty bread or warm cheese toasties.

If you’re looking for a rustic, seasonal, and comforting dinner, this Tomato & Chestnut Braised Chicken  is just what you need!

A cosy one-pan dish that captures the earthy warmth of autumn will help to warm up the cooler evenings.

Ingredients

• 2 tbsp olive oil
• 4 bone-in chicken thighs (skin on)
• 1 onion, finely sliced
• 2 cloves garlic, minced
• 2 carrots, chopped into thick slices
• 2 celery sticks, chopped
• 1 tsp smoked paprika
• 1 tsp dried rosemary (or a sprig of fresh rosemary)
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 100ml red wine (optional – replace with extra stock if preferred)
• 250ml chicken stock
• 150g cooked, peeled chestnuts (vacuum-packed)
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper
• Fresh parsley or thyme leaves, to garnish

Method

Step 1 – Brown the chicken. Heat olive oil in a large, heavy-based pan or casserole dish over medium-high heat. Season the chicken with salt and pepper, then sear for 5–6 minutes on each side until golden brown. Remove and set aside on a plate.

Step 2 – Sauté the vegetables. In the same pan, lower the heat slightly and add the onion, carrot, and celery. Cook for 8 minutes, until softened and starting to caramelise. Stir in garlic, paprika, and rosemary; cook for another minute.

Step 3 – Build the sauce. Stir in the tomato purée and cook for 2 minutes to deepen the flavour. Add the chopped tomatoes, red wine (if using), and chicken stock. Bring to a gentle simmer, scraping up any brown bits from the bottom.

Step 4 – Add chicken & chestnuts. Return the chicken thighs to the pan. Stir in the chestnuts and balsamic vinegar. Cover and simmer gently for 35–40 minutes, until the chicken is tender and the sauce thickens.

Step 5 – Finish & serve. Taste and adjust seasoning. Sprinkle with fresh parsley or thyme before serving.