A bowl of this creamy tomato soup will keep you warm and definitely satisfy your taste buds. I’ve already put up a post about gazpacho – a cold tomato soup typical for Spain () so now it’s the right time to make a post about warm tomato soup because… Well, because it’s still winter and because we love soups
Carrots I found lurking in the bottom drawer of the fridge, very floppy celery, a wrinkly old red chilli and tomatoes that had been on the bench, growing soft for a couple of weeks
This rustic tomato soup with a twist is the perfect winter warmer. The sweet potato and lentils give it substance, as well as sweetness which balances out the sourness of the tomatoes
There is nothing nicer than the flavor of fresh tomatoes. So my today’s post is Speedy Tomato Pasta. Tomato flavor pasta is all time favorite among all
You can use different vegetables in the bake and I used, aubergine, zucchini, tomato, and red onion. Pour the tomato sauce in an ovenproof dish and put the vegetables and tomatoes in the sauce
Last week, I made a Paul Hollywood inspired sun dried tomato and black olive bread (I intend to get this published on Love the kitchen in due course), today I wanted to focus on just tomato
Hooray for Irish tomatoes being in season. My tomatoes in the polytunnel are nearly ready but you should be seeing Irish tomatoes in the supermarket at this stage
A couple of weekends ago, I made the most amazing sugar-free tomato soup. I love tomato soup, particularly (whispers) canned Heinz or Campbells cream of tomato
1 tin tomatoes, chopped. Add the stock, tomatoes, passata and chick peas, then simmer for 30 minutes. 1 tin tomatoes. 5 minutes Add the stock, tomatoes, passata and chick peas, then simmer for
of tinned tomatoes. 2 cans of tinned tomatoes. or in my case 1 can of tinned tomatoes and a bottle of passata. 2 next add the tomatoes cover and simmer for 20 minutes. 2 next add the tomatoes cover and simmer for 20 minutes You could blend and make smooth if you so wish or leave it rustic which is cookery speak for leave it just as it is
11 large beefsteak tomato. 1Slice a beef steak tomato and then cut some half moons from each slice. 1Stuff the half moons of tomato slices (skin facing up) into the slits on the chicken and then also stuff each slit with some mozzarella. 1Take out at the 15 min mark and using the back of a fork, just push down into the slits any tomato that is sticking out
Yesterday I found myself with a glut of vine tomatoes, peppers and a pack of chorizo and knowing that I had to go to my son’s school in the evening I decided soup and cold food would be the perfect solution
To celebrate I have created this simple sausage, tomato and bean bake. It’s my take on cassoulet – delicious sausages and beans in a rich tomato sauce – but without all the hassle and long cooking time of a traditional cassoulet
Comments
Log in or Register to write a comment.