Tomato recipes Archives

Pepper recipes

Tabbouleh-style sorghum

30 minutes

Beans recipes

Tomato-and-butter bean salad

Preserves and

Tomato tamarind jam

30 minute

Lamb recipes

Lamb bredie

3 hours

Lamb recipes

Chunky lamb-and-mushroom ragu

2 hours 30 minutes

Lamb recipes

Mutton tomato bredie

2 hours 30 minutes

Braai recipes

Braaied mutton chops

30 minutes

Great value

Tomato salad with chilli crisp

10 minutes

Beans recipes

Lamb steaks with baked butter beans

45 - 50 minutes

Italian recipes

Lamb ragù with gnocchi

3 hours

Tomato-and-basil orecchiette

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2-3 T olive oil
500 g baby tomatoes
250 g orecchiette pasta, cooked al dente
crispy fried pancetta or shaved Parmesan, for serving
basil, to garnish

For the pesto blend:

60 g fresh basil
2 cloves garlic
30 g walnuts
1/2 cup olive oil
1/2 cup parmesan, grated
sea salt and freshly ground black pepper, to taste

Method

1. Heat the olive oil in a suitable wide pan. Add the tomatoes and stir-fry for about 5 minutes until beginning to catch and burst.

2. Mix the drained pasta with the pesto. If necessary, loosen with a little pasta water. Top with the fried tomatoes and pancetta or Parmesan. Garnish with basil.

Cook's note: Make it vegetarian by leaving out the pancetta and adding extra shavings of Parmesan”

Find more pasta recipes here.

Photography: Toby Murphy
Production: Brita Du Plesis
Food assistant: Kate Ferreira

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Tabbouleh-style sorghum

Tomato-and-butter bean salad

Tomato tamarind jam

Lamb bredie

Chunky lamb-and-mushroom ragu

Mutton tomato bredie

Braaied mutton chops

Tomato salad with chilli crisp

Lamb steaks with baked butter beans

Lamb ragù with gnocchi

Braaied tomato-and-bulgur wheat salad

Tomato-and-basil orecchiette

Tomato-and-basil orecchiette

Ingredients

Method