One of the dishes that I grew up with is tomatoes, halved, and seared in a frying pan, cut side down, until soft and caramelised. Is it an Australian thing? or maybe a rural Australian thing? These were served as a side dish or with a breakfast spread. They are really great with baked beans, for example.
Today I love them just as they are. Great tomatoes, good olive oil, some crunchy bread and a little salt. Perfection. They are also great on flatbread type bases – use wraps, tortillas, socca or pudla. Squish them, or not, and use on toast, in salads, on nachos type dishes and pizzas, or spread a puree and top with these yummy tomatoes. They can also be squished into a pasta sauce, or normal sauce, or Indian style chutney. Which ever way, scatter with lots of chopped herbs and spring onions (scalliions).
The flavour of this dish belies its simplicity.
This dish is also an excellent one for the BBQ.
Similar dishes include Peppers Stuffed with Tomatoes, Tomatoes Stuffed with Rice, and Red Rice cooked in Tomato Juice.
Browse all of our Tomato dishes. Or explore our Mid Spring recipes.
Continue reading “Fried Tomatoes in Garlic Infused Oil”
This dish has a vague Turkish origin. White beans – haricot or cannellini beans – are cooked and mixed with a delicious tomato-based mixture. You could make the same dish with chickpeas or lima beans.
I often make it with passata for a real saucy base, but other times will use chopped tomatoes for quite a different style. Your choice.
Similar dishes include Broccoli and White Bean Soup, Fennel and Potato with White Beans and Garlic, and Rustic, Spicy Butter Beans.
Browse all of our White Bean recipes and Turkish dishes.
Continue reading “Rustic White Beans in Tomato and Onions”
This beautiful salad is one of Ottolenghi’s simplest dishes. Appropriately, it is from his book Simple. You can make it in just over 5 minutes – perfect for a weekday evening, and spectacular at a weekend BBQ, picnic or lunch.
The quality of the ingredients make this dish, so you’ll need the best tomatoes – preferably home grown ones if possible – as well as the best sherry vinegar you can afford.
The salsa is glorious spooned on all sorts of dishes, from toast topped with mozzarella and/or avocado to lentil salads and pasta dishes. So double or triple the quantities when you make it. It keeps well in the fridge for up to 5 days.
As I mentioned, this is an Ottolenghi dish from Simple – note that we feel free to substitute ingredients that are not readily available in our local area. If you want to check his original recipe, see his books and Guardian column.
Similar recipes include Tomato Salad with Ginger and Lime, Tomato Salad with Parsley Oil, and Tomato and Roasted Lemon Salad.
Browse all of our Tomato Salads, and all of our Ottolenghi dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Tomato Carpaccio with Spring Onion and Ginger Salsa”
Greek salads are fabulous, are they not? Of course, even though there is a lot of controversy about whether tomatoes are included or whether cucumbers should be peeled. Should lettuce be included? The jury is out.
Like any country, the exact methods of salad making vary across the country, so it is good to relax and go with the flow. It is Summer after all, and there is nothing like a great Greek Salad (whatever version) to nibble on or to accompany a meal. I do include lettuce sometimes – it makes a nice bed for the salad.
Similar recipes include Tomato Carpaccio, Capsicum, Feta and Pistachio Spread, Baked Feta with Tomatoes, and Fava.
Browse all of our Greek dishes or all of our Salads. Or explore our Early Summer recipes.
Continue reading “Greek Village Salad”
Rasam – I cannot say enough about this wonderful Tamil dish that wakens the digestive system and enlivens the palate. We have quite a number of different recipes. Today’s is one that includes some toor dal, is flavoured with tomato and uses lemon as its tart/sour flavour. It is similar to but much simpler than this Mysore Rasam. We use rasam powder today rather than make a fresh spice mix.
Similar recipes include Horsegram Rasam, Saar, Rasam with Curry Leaves, and Tomato Rasam with Lime Juice.
Browse all of our Rasam recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.
Continue reading “Tomato Lemon Rasam”
The best part of this week was picking up a copy of Usha Prabakaran’s Pickle Digest. This is an enormous book of 1,000 different South Indian style pickles.
As luck would have it, I had brought 2 green tomatoes home with me – I found them in the Asian shop and had to have them. It is rare to find green tomatoes these days. So the first pickle from this book is a beautiful, fresh tasting, spicy Green Tomato and Sesame Pickle. It is easy to make – I hope that you enjoy it.
Similar posts include Pickled Watermelon Rind, Lime Pickle without Oil, Rajasthani Green Tomato Chutney, Green Tomato Fry Chutney, and Green Tomato Sambar.
You can also browse all of our Indian Pickle recipes and all of our Green Tomato dishes.
Continue reading “Green Tomato and Sesame Pickle”
This is a soup unashamedly based on a South Indian classic – Tomato Rasam. Tomato Rasam is a soupy broth based on tomatoes, tamarind and tangy, hot spices. It is sipped and also ladled over rice, so cannot be equated with a Western soup. However we can take the flavours of Rasam – the tomatoes, the tang, the spicy heat – and with this inspiration create a more Western style soup to awaken the taste buds and enliven the palate.
This soup is full of garlic, ginger, black pepper and turmeric, all good for Winter colds and general immune system. It’s one of the soups that we make when laid low with a Winter lurgy.
Tinned tomatoes can be used if the fresh ones lack flavour. We would normally serve it with raita, plain yoghurt, cream or coconut milk but today chose to make it without any of these to be more friendly to those in the household with colds. It is just as good without.
Similar recipes include Horsegram Rasam, Tomato Shorba, Tomato Soup with Lemongrass and Ginger, and Tomato and Dal Soup.
Browse all of our Rasam recipes and all of our Indian Soups. All of our Soups are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Tomato-Garlic Soup with Tamarind and Spices, with a Lemon Chilli Yoghurt”
Kachumber is a Hindi word for chopped into small pieces. It can mean any Indian salad made with a few salad vegetables that have been finely sliced or chopped and served with a wedge of lemon. Here we have the most commonly made kachumber – tomatoes, onions, cucumbers and herbs. The dressing is always lemon or lime juice and black pepper, although vinegar can be added in the Parsi version.
I have other Kachumber recipes here, but this one is simple. Quick and simple. I thought that I would include it because often that is what we want and need. It is as delicious as ever. I hope you enjoy it.
I’ve made Kachumbers using the chopping blade of a food processor, by grating some of the ingredients and by chopping by hand. Use which ever method suits you on the day.
You might like to read What is a Kachumber? And our Collection of Kachumber Salads.
Similar recipes include Apple and Grape Kachumber, Daikon and Carrot Kachumber, Chickpea (Channa) Chaat and Channa Chaat on Kovalam Beach.
You might like to try other Indian Salads and Indian Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Other Late Summer recipes can be found here.
Continue reading “Kachumber | Chuchumber”
Black chickpeas (Kala Chana) are very common in India but not so common outside. There are two types of chickpeas – the larger light tan Kabuli chickpea, the one that is commonly used here, and the variously coloured Desi chickpea. They are green when picked early then vary through tan or beige, to speckled, dark brown and black. 75% of world production is of the smaller desi type. The larger type, also called garbanzo bean, was introduced into India in the 18th century.
Desi chana are smaller and darker with a rough coat; its other names include kala chana (black chickpea) or chholaa boot. It is this variety that is hulled and split to make chana dal.
Kala Chana have a dark and earthy taste, and aren’t quite as soft and creamy as their kabuli chana counterpart. But that makes them unique and especially delicious in Wintery dishes.
Today I bake them in a spicy tomato saucy and layered with roasted eggplant and tomatoes. Served with rice, a pickle and a herby yoghurt dish, it makes a wonderful meal. There are similar dishes made with the karbuli type of chickpeas from the Middle East and beyond – Falesten has a recipe for Musaqa’a which is also worth making. This recipe is quite similar.
Similar dishes include Chana Madra, Baked Eggplant with Cheese and Tomatoes, Eggplant and Zucchini Bake with Chickpeas, and Baked Garlicky Eggplant.
Browse all of our Chickpea recipes and all of our Eggplant dishes.
Continue reading “Spicy Baked Black Chickpeas, Eggplants and Tomatoes”
I have a few loved recipes where beans are baked in stock and a drizzle of oil. We make them all Winter because they are so easy to make, so delicious, and they can accompany almost anything. Both the Italians and the Greeks are specialists at baking beans.
In this recipe we use Lima beans as a substitute for Gigantes which we cannot get locally. They have a shorter cooking time, so if you are lucky enough to have true Gigantes, cook for a little longer.
We have used our home made molasseses in this dish and love it with our home made pomegranate molasses and our quince molasses. I have used Hawaiian Chilli Water too. Use Grape Molasses if you have it for an authentic Greek touch, or try other available types – date molasses or even tamarind molasses. When the molasses has been too sweet I have added sour grapes from Mediterranean and Middle Eastern stores. Each variation will give the beans a different flavour, so you will never get bored with this dish. Diane Kochilas, in her book Ikaria, says she has made this dish with pine honey and orange juice! Diane is my go-to person for Greek recipes.
Similar recipes include Lima Beans Baked with Spinach and Feta, Tuscan Beans Baked with Sage and Lemon, and Spicy Baked Butter Beans.
Browse all of our Lima Bean recipes and all of our Pomegranate Molasses dishes. Or explore our Mid Winter recipes.
Continue reading “Gigantes or Lima Beans Baked with Tomatoes and Pomegranate Molasses”