TOMATO CONSERVA
BRUSCHETTA
SERVES 4 AS A STARTER SERVES 4 AS A STARTER
You can also use the tomato conserva You can also use the tomato conserva
in this recipe in a pasta sauce or spread in this recipe in a pasta sauce or spread
onto pizza bases.onto pizza bases.
Tomato seeds and skin mixture (see Tomato seeds and skin mixture (see
tomato passata recipe, p 60)tomato passata recipe, p 60)
Olive oil, to cover, plus extra to drizzleOlive oil, to cover, plus extra to drizzle
4 slices sourdough, grilled 4 slices sourdough, grilled
Dried chilli flakes, oregano and thyme Dried chilli flakes, oregano and thyme
leaves, to serveleaves, to serve
Preheat oven to 100°C. Grease a large Preheat oven to 100°C. Grease a large
baking tray and line with baking paper.baking tray and line with baking paper.
Spread tomato seeds and skins mixture Spread tomato seeds and skins mixture
over prepared tray and roast for 1 hour over prepared tray and roast for 1 hour
45 minutes or until slightly charred 45 minutes or until slightly charred
around the edges.around the edges.
Transfer roasted seeds and skins to a Transfer roasted seeds and skins to a
bowl and, using a stick blender, whiz until bowl and, using a stick blender, whiz until
smooth, then tightly pack into a sterilised smooth, then tightly pack into a sterilised
jar (see semi-dried tomatoes recipe, p 60, jar (see semi-dried tomatoes recipe, p 60,
for sterilisation technique). Cover with a for sterilisation technique). Cover with a
1cm-deep layer of oil and store, chilled, 1cm-deep layer of oil and store, chilled,
for up to 1 month.for up to 1 month.
To make bruschetta, spread tomato To make bruschetta, spread tomato
conserva onto grilled sourdough and conserva onto grilled sourdough and
drizzle with extra oil. Scatter with chilli drizzle with extra oil. Scatter with chilli
flakes, oregano and thyme to serve.flakes, oregano and thyme to serve.
CELERY & TOMATO PANZANELLACELERY & TOMATO PANZANELLA
SERVES 4 AS A SIDESERVES 4 AS A SIDE
1 red capsicum, halved1 red capsicum, halved
250g focaccia, thickly sliced 250g focaccia, thickly sliced
lengthwayslengthways
(^11) // 44 cup (60ml) extra virgin olive oil cup (60ml) extra virgin olive oil
1 cup (150g) semi-dried tomatoes 1 cup (150g) semi-dried tomatoes
(see recipe, p 60 – substitute (see recipe, p 60 – substitute
good-quality store-bought good-quality store-bought
semi-dried tomatoes)semi-dried tomatoes)
2 celery stalks, trimmed, thinly sliced2 celery stalks, trimmed, thinly sliced
1 red onion, thinly sliced1 red onion, thinly sliced
(^11) // 22 cup loosely packed celery cup loosely packed celery
heart leavesheart leaves
(^11) // 22 cup loosely packed picked cup loosely packed picked
dill sprigsdill sprigs
1 cup loosely packed basil leaves1 cup loosely packed basil leaves
LEMON DRESSINGLEMON DRESSING
Juice of Juice of^11 // 22 a lemon a lemon
(^11) // 44 cup (60ml) extra virgin olive oil cup (60ml) extra virgin olive oil
Preheat oven to 200°C. Grease 2 baking Preheat oven to 200°C. Grease 2 baking
trays and line with baking paper.trays and line with baking paper.
Place capsicum, cut-side down, on first Place capsicum, cut-side down, on first
prepared tray and roast for 20-25 minutes prepared tray and roast for 20-25 minutes
or until skin is blistered. Transfer to a bowl or until skin is blistered. Transfer to a bowl
and cover with plastic wrap, then set aside and cover with plastic wrap, then set aside
to steam for 15 minutes. Once capsicum is to steam for 15 minutes. Once capsicum is
cool enough to handle, peel and discard cool enough to handle, peel and discard
skin, then remove seeds and cut flesh into skin, then remove seeds and cut flesh into
strips. Set aside.strips. Set aside.
While capsicum is roasting, rub While capsicum is roasting, rub
focaccia with oil, then place on second focaccia with oil, then place on second
prepared tray and roast, turning halfway, prepared tray and roast, turning halfway,
for 12 minutes or until golden. Remove for 12 minutes or until golden. Remove
from oven and set aside.from oven and set aside.
Meanwhile, for the lemon dressing, Meanwhile, for the lemon dressing,
whisk lemon juice and oil in a bowl until whisk lemon juice and oil in a bowl until
combined. Season.combined. Season.
To assemble the panzanella, tear the To assemble the panzanella, tear the
focaccia into pieces and place in a bowl focaccia into pieces and place in a bowl
with the capsicum, tomatoes, celery stalk, with the capsicum, tomatoes, celery stalk,
onion and most of the celery heart leaves, onion and most of the celery heart leaves,
dill and basil. Pour the lemon dressing dill and basil. Pour the lemon dressing
over focaccia mixture. Garnish with over focaccia mixture. Garnish with
remaining celery leaves and herbs, and remaining celery leaves and herbs, and
serve immediately. serve immediately.
TOMATO & OLIVE PENNETOMATO & OLIVE PENNE
SERVES 4-6SERVES 4-6
2 tbs confit garlic oil (see recipe, p 60 2 tbs confit garlic oil (see recipe, p 60
- substitute olive oil)– substitute olive oil)
2 garlic cloves, thinly sliced2 garlic cloves, thinly sliced
700ml tomato passata (see recipe, p 60 700ml tomato passata (see recipe, p 60 - substitute good-quality store-– substitute good-quality store-
bought passata)bought passata)
(^11) // 33 cup (50g) pitted black olives, halved cup (50g) pitted black olives, halved
2 tbs nasturtium capers (substitute 2 tbs nasturtium capers (substitute
capers), rinsed, drained capers), rinsed, drained
500g dried penne500g dried penne
Finely grated ricotta salata (hard, Finely grated ricotta salata (hard,
salted ricotta, from good grocers salted ricotta, from good grocers
- substitute finely grated pecorino) – substitute finely grated pecorino)
and basil leaves, to serveand basil leaves, to serve
Heat confit garlic oil in a saucepan over Heat confit garlic oil in a saucepan over
medium heat. Add garlic and cook, medium heat. Add garlic and cook,
stirring, for 2 minutes or until softened stirring, for 2 minutes or until softened
but not coloured. but not coloured.
Add passata and simmer, stirring Add passata and simmer, stirring
occasionally, for 5 minutes or until occasionally, for 5 minutes or until
thickened slightly. Stir through olive thickened slightly. Stir through olive
and capers.and capers.
Meanwhile, cook penne according Meanwhile, cook penne according
to packet instructions, then drain.to packet instructions, then drain.
Increase passata mixture heat to high, Increase passata mixture heat to high,
add penne and stir for 1 minute or until add penne and stir for 1 minute or until
well combined. Scatter with ricotta and well combined. Scatter with ricotta and
basil, and serve immediately.basil, and serve immediately.TOMATO & PLUM SALAD TOMATO & PLUM SALAD
WITH TARRAGONWITH TARRAGON
SERVES 4SERVES 4800g tomatoes, cut into wedges800g tomatoes, cut into wedges
4 red plums (substitute red apples), 4 red plums (substitute red apples),
cut into wedgescut into wedges
Finely grated zest of Finely grated zest of^11 // 22 a lemon a lemon
2 tsp red wine vinegar2 tsp red wine vinegar
2 tbs extra virgin olive oil2 tbs extra virgin olive oil(^11) // 22 tsp sumac tsp sumac
(^11) // 22 bunch tarragon, leaves picked, torn bunch tarragon, leaves picked, torn
Combine tomato, plum, lemon zest Combine tomato, plum, lemon zest
and and^11 // 44 tsp salt flakes in a bowl and set tsp salt flakes in a bowl and set
aside for 5 minutes to marinate. Once aside for 5 minutes to marinate. Once
marinaded, add vinegar, oil, sumac marinaded, add vinegar, oil, sumac
and three-quarters tarragon. With and three-quarters tarragon. With
clean hands, toss until well combined.clean hands, toss until well combined.
Spread salad across a serving platter, Spread salad across a serving platter,
scatter with remaining tarragon and scatter with remaining tarragon and
serve immediately.serve immediately.
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