chopped tomatoes Archives

Curry recipes

Yiayia’s yemista (Greek stuffed tomatoes, peppers and squash)

2 hours and 15 minutes

Nightshade recipes

Conchiglie with oven-roasted tomato sauce

45 minutes

Chakalaka recipes

Mushroom ragù with Kalamata olives and fettuccine

40 minutes

Fish recipes

Moroccan soup with pulses and easy drop dumplings

45 minutes

Cabbage recipes

Puttanesca roast cabbage

40 minutes

Puttanesca roast cabbage

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

5 T extra virgin olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
50 g capers
100 g olives
100 g sundried tomatoes
5 g parsley
8 anchovies, finely chopped
1 x 400 g can chopped tomatoes
2 cups vegetable stock
sea salt and freshly ground black pepper, to taste
1 T brown sugar
6 baby cabbages, halved
mashed potatoes, for serving

Method

1. Heat the oil in a pan. Fry the shallot until caramelised, then add the garlic and fry until fragrant. Add the capers and olives and stir through, then add the sun-dried tomatoes, anchovies and canned tomatoes. Stir in the brown sugar.

2. Simmer for 5 minutes until thickened, then stir in the stock. Season to taste.

3. Preheat the oven to 200°C. Pack the cabbage into an ovenproof dish. Pour over the sauce and cover with foil. Bake for 30 minutes, then remove the foil and bake for a further 10 minutes. Scatter with roughly chopped Parsley and serve warm with mashed potatoes.

Find more cabbage recipes here.

Videography: Romy Wilson and Shavan Rahim
Photograph: Shavan Rahim
Food assistant: Ellah Maepa

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Yiayia’s yemista (Greek stuffed tomatoes, peppers and squash)

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Moroccan soup with pulses and easy drop dumplings

Puttanesca roast cabbage

Puttanesca roast cabbage

Ingredients

Method