If you have a plethora of tomatoes here are a couple of recipes to help you use them up.
Scrunched Filo with Cherry Tomatoes and Persian Feta
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Makes 12
Ingredients:
3 sheets filo pastry
50g butter, melted
3 cherry tomatoes, quartered
Olive oil spray
Salt flakes and freshly ground black pepper, to taste
75g Persian feta, accompanied with 1 tbsp reserved oil
Baby basil leaves, for garnish
Method:
Brush each pastry sheet with butter and cut into 4 rectangles. Scrunch each individual filo rectangle and press tightly into the base of a 12-hole, non-stick mini muffin pan. Make a small indent in each pastry cup. Drizzle any remaining butter over scrunched filo.
Place tomatoes on a paper-lined baking tray and spray with oil. Sprinkle with salt and pepper.
Bake pastry and tomatoes at 200℃ for 10 minutes or until pastry is golden and crisp and the tomatoes are soft.
Remove and allow to cool for 5 minutes before removing pastry from pans and cooling on a wire rack.
Top each pastry case with Persian feta and a wedge of tomato. Drizzle with remaining oil. Garnish with basil and serve.
Tip: Pastry cups can be prepared a day ahead and stored in an airtight container. Warm in the oven for 5 minutes, before filling.
Vegie Slice Fingers with Salsa
Makes 12
Ingredients:
150g grated carrot
200g grated zucchini
½ cup finely chopped red capsicum
1 cup cooked rice
1 onion, finely chopped
2 short bacon rashers, trimmed and chopped
1 cup grated reduced fat cheddar cheese
¾ cup wholemeal self-raising flour
2 tbsp vegetable oil
5 eggs, lightly beaten
Freshly ground black pepper, to taste
Salsa:
4 tomatoes, finely chopped
½ small red onion, finely chopped
2 tbsp coriander leaves, finely chopped
1 jalapeno chilli, thinly sliced
1 lime, juiced
Method:
Mix all ingredients, except tomato salsa ingredients, together in a large bowl.
Pour mixture into baking paper-lined 20cm x 20cm baking dish and bake at 180°C for 45-50 minutes or until set. Cool and cut into 12 fingers.
For the salsa, combine tomato, onion, coriander, jalapeno chilli and lime juice in a bowl.
Serve fingers warm or cold with tomato salsa.
Tips: Wrap individual slices in cling wrap and freeze for up to 1 month. As part of a healthy lunch, serve these fingers with chopped up vegies for kids to munch on.
Smoked Chicken and Tomato Salad with Green Olive Salsa
Serves 4
Ingredients:
800g mixed variety tomatoes, sliced or halved, depending on size
½ cup marinated split green olive halves, finely chopped
Freshly ground black pepper, to taste
Method:
To make the salsa, process or blend rocket, parsley, parmesan, oil, juice and mustard in a small food processor to a coarse paste. Stir in olives and set aside.
Scatter tomato and chicken on a serving platter, dollop with salsa and top generously with shaved parmesan. Serve immediately.
26°C