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Category: Recipes

Need to use up a surplus of ripe tomatoes? Then this chutney recipe is for you. Perfect to go with a delicious cheeseboard. 

Ingredients:

  • 3 finely chopped red onions
  • 1kg chopped ripe tomatoes
  • 8 garlic cloves
  • 2 thumb-sized piece ginger
  • 300g soft light brown sugar 
  • 250ml red wine vinegar
  • 2 tsp dried chilli flakes

Method:

Step 1- Add all ingredients into a large pan and simmer over a medium heat for 45minuets. 

Step 2- Stir for a further 20minuets over a high heat until the ingredients forms a jam. 

Step 3- Pour into jam jars, then place into a cool and dark cupboard for three months. Once open, keep in the fridge. 

Enjoy! 

Whether you’re looking for a new quick and tasty snack or a vegetarian alternative, these stuffed tomatoes are for you!

Which tomatoes are best for stuffing?

When purchasing your tomatoes for this recipe, you want to look for medium- sized roterno tomatoes with firm walls. 

Ingredients:

  • 4 medium roterno tomatoes
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1/4 cup packed fresh basil chopped
  • 1/4 cup breadcrumbs
  • 1 tablespoon salted butter, melted
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt

Method:
Step 1- Slice tomatoes in half horizontally and start to spoon out the flesh inside. 

Step 2- Drain off the seeds and water from the fleshy insides and chop up the remains to use as filling. 

Step 3- Add in the mozzarella, Parmesan, melted butter, bread crumbs and chopped basil into the tomato mix. Add garlic and salt to taste.

Step 4- Once mixed together, start to stuff your tomato shells with the filling.

Step 5- Place stuffed tomatoes onto a baking tray and drizzle with olive oil.

Step 6- Finally, bake for 15mins. 

Enjoy! 

Ever run out of mid week family meal ideas? Well, look no further with this super easy Classic Tomato Pasta Bake.

Ingredients

  • 50g butter
  • garlic 2 cloves, crushed
  • 1 onion
  • 2x 400g tins chopped tomatoes
  • 1 tsp brown sugar
  • basil
  • 250g rigatoni
  • 100ml double cream
  • 50g, finely grated parmesan
  • 2 x 125g balls mozzarella

Method

Step 1- Heat the butter into a pan, add the garlic and onion and cook for 10 minuets over a low heat.

Step 2- Add the tomatoes and sugar and cook until thickened. Stir in the basil. 

Step 3- Next, add in the double cream, parmesan, rigatoni and mozzarella.

Step 4- Pour mix into a baking dish and bake for 10minuets.

Enjoy!

Fancy a nice cup of warm soup in this wintry weather BUT without the high sugar and high calories? Well, why not try making this super tasty but super low calorie, low sugar tomato soup. Only 162 calories per serving! 

Ingredients 

  • 600g tomatoes (Arlinta) 
  • Coconut oil spray
  • 1/2 tsp dried basil
  • Salt & pepper
  • 1/3 cup red onions
  • 1/3 cup sliced carrots
  • 30g sun- dried tomatoes
  • 3 tbsp fresh low fat cream
  • 150ml fat free milk
  • 3 tsp sweetener 

Method

Preheat the oven

Step 1- Spray a baking tray with coconut oil

Step 2- Add the veggies to the tray with the spices and salt & pepper

Step 3- Bake for 45mins

Step 4- Once the veggies are slightly cooled, add them to a blender along with the cream, sweetener, sun-dried tomatoes and milk.

Step 5- Blend until smooth

Step 6- Add more salt & pepper to taste, if necessary 

Makes 2 servings. 

Enjoy!

Making a tasty risotto doesn’t have to involve hours of cooking. Here is a quick and easy but SUPER TASTY tomato risotto recipe for you to try.

Ingredients 

  • 250g risotto rice
  • 1 chopped onion
  • 50g butter
  • 250ml vegetable stock 
  • 500ml carton passata 
  • 500g Cherry tomatoes
  • 100g mozzarella
  • Grated parmesan

Step 1- Place rice, onion and half the butter into a bowl. Microwave on high for 3mins.

Step 2- Stir in the passata and stock. Cook for another 10mins. 

Step 3- Mix in the tomatoes and mozzarella, cook for another 8mins. 

Step 4- Once the rice is cooked and the tomatoes are soft, stir in the remaining butter and parmesan. 

Enjoy.  

Fancy trying something different at your family Christmas buffet this year? Why not spice things up with some festive tomato wedges. Super quick and super easy to make.

Ingredients

  • 6 fresh tomatoes, ideally roterno variety 
  • 2/3 cup vegetable oil 
  • Snipped fresh parsley
  • 1/4 cup sliced green onions 
  • Garlic clove, smashed
  • 2 tablespoons mayonaise
  • Salt
  • Pepper
  • 1 teaspoon dill weed
  • 1 teaspoon dried basil 
  • 1/4 teaspoon dried oregano 
  • 1/4 cup white wine vinegar

Step 1- Cut tomatoes into wedges and place into a large bowl.

Step 2- Blend together all other ingredients to create the dressing.

Step 3- Pour and gently toss dressing over tomatoes. 

Ready to service and enjoy!

Looking for a festive fun activity that the whole family can enjoy this December? Well, why not spend some quality family time creating ‘Tomato Santa hats’. 

These Santa hats are super easy to make, check out the recipe below:

Ingredients (12 Santa hats)

  • 12 Baby plum tomatoes
  • 12 Mini cheese pearls
  • 4 Mozzarella cheese slices

Step 1- Using the mozzarella cheese slices, cut out 12 mini hat bases using a mini circle cutter. 

Step 2- Cut off one end of each of the baby plum tomatoes.

Step 3- Place the cut edge onto the cheese slices.

Step 4- To create the pom pom, add the cheese pearl on top of the baby plum tomato. 

Enjoy!

To read more information about our tomato varieties including baby plum tomatoes, click here.

Quick and easy weekday pasta? Yes please! Try out this 15minuet tasty tomato based recipe, perfect for a nutritious family supper. 

Ingredients; 

700ml tomato passata, 2 tbs confit garlic oil , 2 garlic cloves, 1/3 cup black olives, 2 tbs nasturtium capers (substitute capers), 500g dried penne, Finely grated ricotta salata, Basil leaves

Method;

  1. Add garlic oil to saucepan and heat. Add garlic, stir for 2minuets until cooked. 
  2.  Add and simmer the passata, stirring occasionally. Once thick, stir in the olives and capers.
  3. Cook the penne pasta separately. 
  4. Once cooked add the pasta to the mixture and stir for 1 minuet on a high heat. When combined add the basil and ricotta. Enjoy!