Chilli recipes

Tomato curry with coconut-hazelnut rice

30 minutes

Aliums

Chilli Romesco rump with onion rings

15 minutes

Chilli recipes

Khanya’s secret sweet fire sauce

15 minutes

Brinjal recipes

Tuna-and-brinjal bake

35 minutes

Brinjal recipes

Tomato caponata pasta

15 minutes

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Savoury bake

Tomato tarte tatin

20 minutes

Cabbage recipes

Turmeric-and-coconut cabbage

Cheese recipes

Mexican cheese dip with roast chilli and chorizo

5 minutes

Chilli recipes

Tamarind date chutney and easy home-made rotis

50 minutes

Coconut recipes

Coconut-and-coriander three-potato salad

40 minutes

Cheese recipes

Roasted tomato sauce with ricotta and pine nuts

10 minutes

Roasted tomato sauce with ricotta and pine nuts

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

3 Roma tomatoes, halved
300 g Woolies exotic tomatoes, halved
250 g ricotta cheese, torn
50 g pine nuts, lightly toasted
2 t Italian parsley, roughly chopped

For the dressing, mix:

3 T olive oil
5 garlic cloves, finely chopped
5 bay leaves
Sea salt and freshly ground pepper, to taste

Method

Preheat the oven to 180°C. Gently mix the tomatoes with the dressing until well coated.
Place the tomatoes in an ovenproof dish and top with the ricotta. Bake for 15 minutes.
Garnish with the parsley and pine nuts and season to taste.

Cook's note: Take a shortcut to nutritious meals by making double or triple the quantity of roasted tomato sauce (without the ricotta, pine nuts and parsley) to use in these three ways:

Heat the tomato sauce with stock to make a quick soup, then sprinkle with chia seeds for texture.
Layer roast brinjal slices with the sauce. Sprinkle with Parmesan and bake.
Make a quick breakfast by poaching eggs in the tomato sauce.

Discover more recipes featuring tomatoes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Tomato curry with coconut-hazelnut rice

Chilli Romesco rump with onion rings

Khanya’s secret sweet fire sauce

Tuna-and-brinjal bake

Tomato caponata pasta

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Tomato tarte tatin

Turmeric-and-coconut cabbage

Mexican cheese dip with roast chilli and chorizo

Tamarind date chutney and easy home-made rotis

Coconut-and-coriander three-potato salad

Roasted tomato sauce with ricotta and pine nuts

Roasted tomato sauce with ricotta and pine nuts

Ingredients

Method