Capunti Pasta is a country pasta from Puglia in the Southern part of Italy – one of the several open pasta shapes that originate in that area. It is great for holding robust sauces, but also for very simple accompaniments that highlight the flavours of the pasta and other ingredients.
Today, the basil is looking beautiful, and I do love pasta with tomatoes in summer, so we brought them together for a great dish for a light summery lunch.
You might like to have a look at similar dishes. Pasta with a Cauliflower Sauce, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Elegant Orzo Pasta with Wilted Spinach and Pine Nuts.
All of our Pasta recipes are here, or browse our Italian recipes. Read about different pastas, including Capunt. Perhaps we have other Capunti recipes. Or take some time to browse our Early Summer recipes.
Continue reading “Capunti Pasta with Basil and Tomato”
When life is busy, simple is necessary. Eating healthy but quickly means the freshest of ingredients, whatever is in the fridge, without too much thinking or cooking. We are in that space at the moment, life is busy, simple is the way we are eating. Simple but good. VERY good. It is important to remember that salads need not be complex or take time to make.
For this salad, toast some bread really well, and mix it with some tomatoes for an awesome salad. The success of the salad lies in great tomatoes and a very good, tasty, extra virgin olive oil.
Are you after other Tomato Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Tomato and Pomegranate Salad, and Kachumber – Indian Tomato and Cucumber Salad.
Similar Salads include Locquat Salad.
You can browse all of our Bread Salads, Tomato Salads, or indeed all of our many many Salads. Or take some time to explore our Mid Autumn dishes.
Continue reading “Simple Tomato Bread Salad”
This is a beautiful Autumn and Winter dish that can also be made with Spring vegetables. Today it might be Spring here, but leeks and carrots are still on the menu on the colder days of this transitional season. We have had such cold weather this year, even breaking records for the coldest November day in 50 years.
You can vary this dish. For example, use leeks only, or carrots only. Potatoes on their own are also very very good.
Read about Cooking a la Grecque Style.
Similar recipes include Leeks and Carrots a la Grecque, Mushrooms a la Grecque, Cauliflower a la Grecque, and Fennel a la Grecque.
You might like to browse our Leek recipes, and our “a la Grecque” recipes. Also check out our easy Mid Winter recipes.
This dish is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Leeks and Carrots a la Grecque with Tomatoes and Herbs”
I look forward to having green tomatoes from the garden – I love the tartness in salads, salsa, and topping other dishes (adding a real zing to them). Just occasionally my green grocer stocks them too.
This is a salad which is good with fresh mozzarella, either balls (big or small), plaits or long strings. We like to rip them open, roughly, spreading them over the plate, and topping with our other ingredients. Oh yum!
This recipes layers fresh mozzarella with green tomatoes and basil or other herbs. I know that you will enjoy it.
Are you looking for other Mozzarella dishes? Try Roast Red Pepper Salad with Mozzarella and White Beans, Mozzarella Salad with Crispy Tomato Crumbs, and Cheese and Eggplant Torte with Mozzarella.
What about other Green Tomato recipes? Try Marinated Zucchini with Tomatoes, and Green Tomato Salsa.
You can browse all Mozzarella dishes, and all Green Tomato dishes. All of our Tomato Salad recipes are here and our Salads in total are here. Or simply explore our Mid Summer dishes.
Continue reading “Green Tomato and Mozzarella Salad”
Yay for simple pasta dishes. We have a few recipes for such dishes, and most of them feature tomatoes in some form. Tomatoes are so easy to chop and add to pasta with some olive oil, garlic and basil. A bit of parmesan. And a tasty dish is born.
While the base ingredients are almost the same in the simple dishes, the way they are treated will vary, and that changes the dish. This recipe uses those base ingredients but they are chopped finely to make a sort of uncooked sauce. It is mixed with ricotta and left for an hour for the flavours to develop. Easy. Good.
This dish goes well with any pasta, really. Use short ones, curly ones or long strands. Spaghetti and bucatini are particularly good, and I love it with Penne. It is best made in Summer, or early Autumn, when our Australian tomatoes are at their best.
Are you looking for other Pasta dishes? Try Fettuccine with Cheese and Pepper, Pasta with a Cauliflower Sauce, and Pasta with Chilli and Olive Oil.
And why not make your own Pasta? How to Make Eggless Pasta.
You can browse all of our Pasta dishes, our many Tomato dishes, and all of our Italian recipes. Or simply browse our Early Autumn dishes.
Continue reading “Pasta alla Crudaiola | Pasta with a Raw Tomato Sauce”
Ensalada is a Spanish salad of perfect tomatoes and mild, sweet onion slices. It is found around the world in countries or regions that have had a Spanish influence in their history. Ensalada is centre on the table at meal times. They can be simple with just the 2 perfect ingredients dressed with olive oil and white wine vinegar, or they can have addition ingredients added to the simple base. In this way, the salad can vary from day to day, yet still feature the 2 main ingredients. A few olives, some cucumber slices, a little cos lettuce, a tiny amount of soft herb. A salad that is sweet, cool and fresh.
Made this way, the salad is perfect. Over stuffed with numerous additions, it is no longer ensalada, but a mish mash of complex flavours that negate the beautiful simplicity of the traditional way of serving this salad.
Similar recipes include this terrific Tomato Salad, Broad Bean and Tomato Salad, Cherry and Hazelnut Salad, and Tomato Salad with Green Olives.
You can find other Tomato Salads here. Or explore our Early Autumn dishes.
Continue reading “Ensalada”
This dish of beautiful fresh buffalo mozzarella balls has saved me many a time, late at night, tired from a long day, collapsed in front of the television. Mozzarella balls are torn apart, tomatoes, cukes and herbs added, and pomegranate molasses drizzled over.
Tearing the fresh Mozzarella adds great texture, great mouth-feel, and a much more interesting look than slicing. Never slice the large balls unless absolutely necessary.
Try these other fresh Buffalo Mozzarella recipes: Green Tomato and Mozzarella Salad, Roasted Red Pepper Salad with Fresh Mozzarella, Mozzarella and Cucumber Salad with Caperberries, and Marinated Zucchini Salad with Bocconcini.
Or try Cucumber, Feta, Mint and Dill Salad.
Browse all of our Mozzarella recipes here, and all of our many many Salads. Or explore our beautiful Late Summer dishes.
Continue reading “Fresh Mozzarella Salad with Tomatoes, Cucumber and Pomegranate Molasses”
This is an African influenced dish of barley and okra. We have made it with pearl barley, which is cooked with tomatoes, and then charred okra is added. A warming, Wintery dish.
This is often made with black barley, and there are a number of recipes available for it. As black barley is not yet available here, normal barley is a good substitute. Note that the barely is so very good, it can be cooked on its own, or topped with other vegetables, for example, charred or roasted cauliflower.
Are you looking for other Barley dishes? Try Pearl Barley and Porcini “Risotto”, Parsley and Barley Salad with Feta, Barley with Red Kidney Beans, and Adzuki, Barley and Pumpkin Soup.
Or other Okra recipes? Try Slightly Charred Okra with Chilli, Garlic and Thyme, Warm Salad of Charred Okra, Whole Okra Stuffed with Onions, and Sri Lankan Okra Curry.
Browse all of our Okra dishes and all of our Barley dishes. Our African dishes are here. Or simply explore our Mid Winter recipes.
Continue reading “Charred Okra with Spiced Tomato Barley”
Spring brings us Broad Beans. Celebrate their freshness with this salad.
Oh the joy of Spring. Two pieces of that joy are the short season of the Broad Bean, and the arrival of ripe cumquats. Today we celebrate the Broad Bean with a quick salad.
Larger Broad Beans need to be twice peeled. That is, they are first removed from the pod, of course, and then each bean has their thick outer shell removed. This seems like a lot of work, but once you are on a roll, it happens quickly. I use a small, sharp knife to knick the outer skin, then a quick peel and the inner bean pops out. The inner bean is much gentler in taste, very delicious.
You can also make this salad at other times of the year – just use frozen broad beans, easily available from your supermarket. You can find them peeled and unpeeled. Go for the peeled ones if you can find them – much easier and definitely quicker.
Are you looking for similar recipes? Try Orecchiette with Broad Beans, Broad Beans with Feta and Preserved Lemon, Broad Beans Mezze, Ensalada, Spring Pasta with Broad Beans and Mint, Broad Beans with Fresh Pecorino, and Pan Fried Broad Bean Salad.
Browse all of our Broad Bean recipes, our Tomato Salads, and all of our Salads. And explore our Mid Spring dishes.
Continue reading “Broad Bean and Tomato Salad”
Cold soups are all the rage at our place in Summer – the hot Summer days of over 35C, often over 40C, demand cooling foods, yet we still want them to be nourishing and healthy. In our garden there are often tomatoes to spare, and so making Gazpacho, that Spanish delicious cold soup, makes such sense.
This is a quick version, takes no more than the time it takes to wash the tomatoes and peel the cucumber. I like these ratios, but nothing is fixed and you can play around with this delicious blender formula. Add a few herbs, lemon instead of vinegar, a small amount of fresh green or red chilli. Enjoy yourself as you make variations on this theme.
Are you looking for cold soups? Try this quick Tomato and Cucumber Cold Soup, Chilled Beetroot Soup, and Roast Tomato and Corn Cold Soup.
What about Cucumber recipes? Try Cucumber Salad with Ricotta and Capers, Cucumber Raita, and Cucumber Lassi.
Try these Tomato recipes – Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Italian Tomato Sauce, and Tomato and Peach Salad.
You can browse all of our Cold Soup recipes, all of our Tomato recipes, and all of our Cucumber recipes. Have a look at our Tomato Soups, Cucumber Soups, or all of our Soups, hot and cold. Or take some time to browse our Late Summer dishes.
Continue reading “Quick Gazpacho”
After a seasonal slow start to the tomato season this past Summer (poor setting of flowers all over Adelaide), as I write this in late, late Summer, they are ripening in abundance. How special that is – teeny little cherry tomatoes and little egg shaped ones, juiced, cooked, made into salads. Yum.
This salad, another from Bittman as I journey through his 101 salads, is a wonder – a toasted sandwich made into croutons, then mixed with the classic tomato and basil salad. How good is that! Combining 3 loves – basil, tomatoes and cheese toasties. I have added some green tomatoes to the salad, as I love their tang and use them whenever I can.
Are you looking for Tomato Salad inspiration? Try My Mother’s Tomato and Cucumber Salad, Tomato Salad with Marjoram, and Tomato and Peach Salad.
Or are you looking for general Tomato recipes? Try Santorini Style Tomato Patties, Baked Tomato Pasta Sauce, and a Light Summery Tomato and Potato Soup (from India).
Have a look at our Toastie Sandwiches. All of our Tomato Salad Recipes are here, and the complete compendium of Tomato dishes are here. Would you like to browse all of our Salads? Or spend some time to explore our Late Summer dishes.
Continue reading “Tomato and Basil Salad with Grilled Cheese Croutons”
Get your Italian Risotto Mojo on with some loud opera music and a good wine
Italian food is just wonderful! Today is another Great Risotto Dish. Risotto is always a meditation in cooking. A quiet kitchen, a wooden spoon, some rice and a large pot.
From years ago, when I was first making risotto, and still today, I amazed friends who pop in unexpectedly. I pick tomatoes, salad greens, chilli and rosemary from the garden, pull some stock and tomato paste from the freezer, and cook this risotto in approx. 30 minutes. I serve it with a garden salad and fresh fruit for dessert. They are always pretty impressed!
If you haven’t cooked risotto before, here are some basics.
Similar recipes include Parsnip Risotto with Rosemary, Risotto with Mushrooms, Asparagus Risotto with Basil, and Caramelised Pumpkin Risotto.
You might also like to browse all of our Risotto recipes, and our Rice recipes. Our Italian dishes are here and all of our Tomato recipes here. Check out our easy Early Spring recipes too.
This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. You can browse other recipes from this blog in our Retro Recipes series. Continue reading “Tomato Risotto”
Today’s salad takes some olive tapenade and olive oil and smothers bread in it. As it soaks in, cubes of the bread are mixed with tomatoes to make a gorgeous salad. A fun alternative to including olives, and adds a bit of bulk to the dish.
This is also a great way to use up left over bread that might be only good for toast. The firmer texture of this bread is perfect for salads as it soaks up the juices of tomatoes and dressings.
Are you looking for similar Tomato Salads? Try this one which combines crispy flatbread, tomatoes and red peppers. And our favourite of Fresh Mozzarella, tomatoes and cucumbers. Also try Simple Tomato and Bread Salad, Warm Tomato Salad, Tomato and Basil Salad with Grilled Cheese Croutons, and Artichoke Hearts with Tomatoes.
Browse all of our Tomato Salads. Our Bittman Salads are here. Or take some time to explore all of our many many Salads. Alternatively, check out our easy Late Summer recipes.
Continue reading “Tapenade Bread Salad with Tomatoes and Mozzarella”
A beautiful dish from Ottolenghi – one that takes time to produce a marvellous dish
Pottering in the kitchen today, I had a little more time so brought together Ottolenghi’s Jerusalem Artichoke recipe from his book Plenty. Simple to make, it takes just a little time as you need to roast the artichokes, make the charred tomatoes, blend up the basil oil and grill the halloumi. It appears a random combination of ingredients, but it is not so. A perfect combo of bitter, sour, sweet, crispy, crunchy, soft and creamy.
Sometimes bitter greens are not available, so I substitute nasturtium leaves which are always plentiful here. And some rocket leaves.
Are you after other Jerusalem Artichoke recipes? Try Jerusalem Artichoke and Cumin Salad. We have some others planned, so check back here later for updates.
Or some Halloumi dishes? Try Halloumi and Orange Salad, Halloumi Pizza and Halloumi and Watermelon Salad.
Browse all of our Halloumi recipes, our Tomato recipes, and our Jerusalem Artichoke dishes. Explore all of 0ur Ottolenghi recipes. Or browse our Late Autumn dishes.
Continue reading “Jerusalem Artichokes with Halloumi and Basil Oil”
A surprising little tarte, intense in flavours, perfect Sunday Lunch or picnic food. Serve with a green salad.
This is an amazing little tart, layered with caramelised onions, oven dried tomatoes and feta. I make it as 4 individual tarts and serve with a green salad and a vegetable salad.
Not only does it taste sensational but it looks simply stunning and unusual.
The taste of the tomatoes is intense, due to the very slow drying of them beforehand. The pie is fragrant with fresh basil, sumac and parsley. Delicious!
Not a fast food, this one. It does take some time to prepare, due primarily to the slow baking of the tomatoes. Best to prepare the tomatoes, pastry and onions the night before and assemble and cook when you need it.
Also try Semi Dried Tomatoes with Pomegranate Molasses, and Halloumi Pizza with Semi Dried Tomatoes.
You might also like our French recipes and other Pies. All of our Tomato recipes are here. Or explore our collection of Late Winter dishes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.
Continue reading “Tomato Tarte Tatin | Tomato Upside Down Tart”