Tomato Bharta | Roast Tomato Side Dish or Chutney

Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. A commonly known bharta is Baingan Bharta (Eggplant Bharta).

This recipe uses tomatoes and it is amazing. It is great as a dip, served over rice, used as a sauce, or as an accompaniment to any curry. It can be served with dal-rice, kitchari or stuffed parathas. It also goes well with Chapatti, Roti. It has the best taste!

Looking for Bharta recipes? Try Baingan ka Bharta. 

Perhaps you are looking for other Punjabi dishes. Try Kohlrabi Subzi, Potato and Eggplant Curry, and Urad Dal with Tomatoes.

It is Tomato recipes that you are after. Try Potatoes Baked with Cumin and Tomatoes, Greek-Indian Tomato Pakoras, and Baked Tomato Pasta Sauce.

See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes. See Tomato recipes here. Or simply explore all of our Punjabi dishes, our Indian dishes and our Early Autumn recipes.

This recipe can be frozen without the tadka – browse other Autumnal ways of preserving for Winter here.

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Freeze Your Garlic

Keep good garlic available for winter

Did you know that garlic freezes rather well? I have to thank Kathryn Elliott for bringing this to my attention.

Garlic is a seasonal crop, and local garlic is cheap over summer. It begins to peak in price during late Summer and early Autumn, continuing to rise until late Autumn or Early Winter until it is no longer available. The only option then is to buy overseas garlic of dubious quality.

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Hand Made Pesto | Zeffirino Pesto

Hand made, home made pesto is the most exquisite of creations. Do try it.

I first made it long ago, when I took a cooking class with Bill Grainger of the famous Bills Restaurants in Sydney, and author of many Sydney-style cookbooks. He made pesto by hand in the class. At home, Bill didn’t keep a lot of gadgets in his kitchen and didn’t have a blender!! So at home he always made it by hand. A man after my own heart – Meditation in the kitchen through manual grinding. There is something about pesto that you make yourself, especially if you grow your own basil.

This recipe is enough to make you reach for the basil plant, and bring the mortar and pestle out of the cupboard. You can smell the basil even while reading the recipe…. and taste the pasta.

You should check out our home made eggless pasta too.

Are you looking for pasta sauces? Try Pasta with a Cauliflower Sauce, Baked Tomato Pasta Sauce, and Pasta Sauce with Aubergine, Red Peppers and Tomato. Use Broad Bean and Mint Puree as a pasta sauce too, by thinning it until a suitable consistency is reached.

You might also like our Pesto recipes here and here. All of our Pasta Sauce recipes are here. Or you might like to browse our Italian recipes here and here. Alternatively, take some time to check out our easy Mid Summer recipes.

Feel free to browse other recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

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Italian Tomato Sauce

A very versatile Italian Sauce

This is a gorgeously herby tomato sauce with an Italian swagger. It cooks slowly down then is blended well (using a blender) or coarsely (with an immersion blender), and the sauce can be frozen. It pairs delightfully with cheeses like fontina, can serve as a fresh chutney, used as a spread in layered sandwiches and toasties, and of course serves as a sauce as well.

It was my daughter who first pointed out how good this recipe is. It has been in use in our household since 1998. That is how good it is!

Similar dishes include Umbrian Cure-all Sauce, Salsa Verde, Tomato and Chilli Jam, Tomato Paste, and Baked Tomato Pasta Sauce.

Feel free to browse recipes from our Retro Recipes series. You might also like our Tomato recipes here and here. Or you might like to browse Sauce recipes here and here. Check out our easy Autumn recipes here and here.

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Chilli Jam with Deep and Complex Flavours | A HOT Chilli Paste

A Chilli Jam with extraordinary depth of flavours.

This Chilli Jam is more complex and refined that many others. Slow, slow cooking gives it an enduring and lingering natural sweetness which is enhanced with the addition of jaggery.

Although it is called a jam, it is not a spread. It is closer to a Chilli Paste. It is as hot as you can imagine chillies to be, and spread it on your toast at your peril.

Feel free to browse our Chilli recipes here and here. Or you might like to browse Sweet and Savoury Jam recipes here and here. Check out our easy Autumn recipes here and here.

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Spiced Tomato Puree

Keep this in the freezer for the times you need tomato puree.

A gift of home grown organic tomatoes, a surfeit in fact, had me reaching for my heavy Italian style pans to make some spiced tomato puree.

The beauty of this dish is that it can be sealed into jars and kept in the fridge for a week or two, or frozen in containers or ziplock bags for later use. It is great with pasta or stirred into dishes – curries, vegetable stews, sauces, dressings, dips, soups etc.

It takes about 30 mins to prep and cook – it is great to make on a Sunday morning in that lazy atmosphere that envelops the house on this day. Read with a cuppa coffee while the sauce bubbles away on the stove.

This is a beautifully simply recipe. You might also like to try this one. It is one that I make and freeze in Autumn. See how to preserve tomatoes for Winter. Or explore all of our Tomato recipes. For similar purees, also try Broad Bean Puree with Chilli Oil.

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Tomato and Chilli Jam

A spicy sauce for all kinds of uses.

Welcome to the world of chillies. Where would I be without them? Indeed, lost in the culinary wilderness. A Tomato and Chilli Jam (jam in the loosest sense, more like a thick sauce) is another way to enjoy their wonderful heat, but with a touch of sweetness.

The jam is a great addition to any dish – tonight, for example, a pasta sauce of blended rocket, peas, grilled eggplant with a generous dollop of the Tomato Chilli Jam makes a wonderful, very late, Australia Day supper.

A wonderful accompaniment to dishes, served like a chutney. With dosa or other flatbread. With a stirfried vegetable or tofu dish, stirred into a soup that wants a little more spice, smeared over pizza or farinata.  Spread very thinly on toast and topped with bocconcini, fresh greens and herbs. Over plain rice. In a salad dressing. Drizzled over steamed or baked vegetables.

The possibilities are endless.

Although the recipe specifies fresh red chillies, for a layering of flavours I use 1 dried chilli, 1 red chilli and one green. I find using 3 chillies gives a wonderfully spicy sauce, but if you would like a milder sauce, use 2 chillies.

Are you looking for other Dips and Spreads? Try White Bean, Sage and Roasted Garlic Spread, and Salty, Garlicky Labneh. Ousbacks Roasted Red Pepper and Apple Relish is great too.

You might also like to browse our collection of recipes featuring chillies, and our tomato recipes. We have several tomato pastes and purees for you to try. Or see the things that we make from tomatoes and freeze for winter. Lastly, browse our Early Autumn collection of recipes.

Tomato and Chilli Jam Recipe

Tomato and Chilli Jam

Source : inspired by an old recipe
Cuisine: Italian?
Prep time: 10 mins
Cooking time: 45 mins
Keeps: 2-4 weeks in the fridge, depending how you use it. Unopened jars will keep longer. It can be frozen.

ingredients
1 kg ripe tomatoes
1 clove garlic, finely chopped
1 onion, finely chopped
3 fresh red chillies, finely chopped, or 1 dried and two fresh chillies or to suit your taste
3 – 4 cloves, or medium pinch powdered cloves
1/3 cup (60g – 65g) firmly packed brown sugar or granular jaggery
0.25 cup white-wine vinegar
1 tspn sea salt
black pepper, to taste

method
Combine all ingredients in a large pan, including the salt and pepper. Stir over low heat without boiling until the sugar dissolves. Then bring to the boil and simmer uncovered over a medium-low heat, stirring occasionally for about 45 minutes until the mixture thickens slightly.

If you prefer a smoother sauce, you can blend the mixture using a blender, food processor or immersion blender.

Spoon into sterilised jars. Seal while the mixture is still hot, and store in a cool dark place or the refrigerator. After opening, keep in the fridge.

Enjoy!

Tomato and Chilli Jam

This dish has become a firm favourite in Autumn. A couple of kg of tomatoes take just 45 minutes to turn into Tomato and Chilli Jam, and much of that goes into the freezer. Some is gifted to friends, and some – well, it gets eaten by the spoonful. It also makes a wonderful chutney, tomato chilli sauce, and a spread on toast, topping (for example) some roasted eggplant.

Tomato and Chilli Jam | A Life Time of Cooking

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How to Make Italian Tomato Paste

Every Autumn the wonderful juicy autumnal tomatoes are used to make tomato paste, which is then frozen in small bits, ready to bring out and pop into any dish that needs it. It lasts all winter.

Ii is usually stored in individual small containers, but it could be frozen in an icecube tray and then put the cubes into ziplock bags. The cubes will be ready for you to pop straight into the pan when required.

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