tomatoes Archives

Soup recipes

Butternut-and-quinoa bobotie

30 minutes

Toasted linguine with tomato, chorizo and mussels

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

400 g linguine
3 T olive oil
1 x 400 g can crushed Italian tomatoes
4 cups organic vegetable or chicken stock
1 clove garlic
1 x 500 g box whole-shell mussels with whitewine-and-parsley butter
½ cup dry white wine
30 g chorizo salami, torn (optional)
Sea salt and freshly ground black pepper
Flat-leaf parsley, torn, for sprinkling

Method

Break the lengths of pasta in half. Heat the oil in a wide, deep pan or saucepan until medium hot. Add the pasta and cook, using tongs to continously toss, until it darkens. If necessary, add more oil or, if easier, cook in two batches.

Blend the tomato, stock, garlic and saffron (if using), then pour over the pasta. Simmer uncovered for 5 minutes, stirring now and again, until the pasta is almost tender.

Add the contents of the sachet of frozen mussels (don’t defrost), plus some of the wine to prevent catching. Cover tightly and simmer for 5 minutes, or until the mussels have opened (discard any that refuse to open). Add the salami, season to taste and sprinkle with the parsley.

Serve immediately.

Per serving: 2847.9 KJ, 23.9 g protein, 24.7 g fat, 88 g carbs

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Mussels in roasted tomato and fennel sauce on pasta

Home-made tikka paneer with tumeric brinjals, chapattis and date atchar

Tomatoes baked in cream and thyme

Fresh tomato-and-fennel salad with Parmesan cream

Sweet paprika soup

Grana Padano slow-roasted tomato & pepper tarts

Roast tomato soup with cheesy phyllo sandwiches

Caponata and fresh tomato salad

Prosciutto-wrapped chicken breasts stuffed with Grana Padano

Butternut-and-quinoa bobotie

Cucumber gazpacho with smoked trout

Toasted linguine with tomato, chorizo and mussels

Toasted linguine with tomato, chorizo and mussels

Ingredients

Method