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Tomato Tarte Tatin

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For this dish, you can make your own Sundried Tomatoes quite easily. The process of making them takes around two hours, but you can prepare them a few days in advance if you need them.

Sun Dried Tomatoes

By using Tomatoes instead of apples you remove the need for adding any Butter – making this healthier. Also, as the taste of the Tomato is stronger you’ll need a smaller piece!

To Serve 6
1kg Whole Red Tomatoes
1tsp Salt
100g Puff Pastry Block, All-Butter is best
5g Butter, for greasing
Basil Leaves

1. Preheat the Oven to 150C.
2. To make the Sun baked Tomatoes, cut them into six even pieces, then lay on a baking tray, skin side down. Sprinkle a small amount of Salt over the top, which will help to draw out the moisture.
3. Place the tray at the bottom of an oven, and cook for the two hours without opening the door. Once cooked, remove from the Oven, leave to cool, and dry in the open air for thirty minutes.
4. Increase the heat to 180C, then cut the Pastry Block into half, then roll it out into thin layers. Cut an eight inch circle out for the pastry, then place back in the fridge so that it doesn’t become too difficult to handle later on.
5. Once the Tomatoes have cooled down, rub the base of an eight inch tray with the Butter, then layer with Tomatoes on the bottom of the tin, with each laying on its side – it’s easier if you start from the middle and work out. The bottom of the tray will become the top of the Tart, so make sure it’s neat!
6. Once all of the Tomatoes have been laid out neatly, place the Circle of Puff Pastry over the top. Bake for twenty minutes, until the Pastry has become golden and risen.
7. Turn the Tart out of the tin, then place the Individual Basil Leaves on top, and serve.

Photo Courtesy of: TheRunningGarlic

Classic Tomato Sauce

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A must-have Sauce for virtually all Pasta dishes, and a wide range of other dishes too. In fact, it’s in a wide range of dishes on this site – such as the Crespoline from earlier today!

Tomato Sauce

You can serve this Sauce on top of a bowl of freshly cooked pasta, or mixed in instead – it’s very versatile, and very easy to make.

To Serve 4
1tbsp Olive Oil
75g Onion, peeled and diced
75g Carrots, peeled and diced
75g Celery, trimmed and diced
1 Garlic Clove, peeled and crushed
2 Cans of Chopped Tomatoes
2tbsp Tomato Puree
150ml Light Stock
125ml Red Wine
Salt and Pepper
50g Sun-Dried Tomatoes, finely chopped

1. Heat the Olive Oil in a large saucepan, then add the Diced Onions, Carrots and Celery, and the Crushed Garlic. Cook for around five minutes, stirring all the time until the Vegetables have begun to soften but not changed colour.
2. Stir in the Canned Chopped Tomatoes, Tomato Puree, Stock, Wine and then season to taste. Simmer for around thirty minutes with a tight-fitting lid on, stirring occasionally. Once cooked, puree in a food blender, before stirring in the Sun Dried Tomatoes
3. Season to taste, before tossing into some hot pasta, and then top with Parmesan Cheese or Freshly Chopped Basil.

Photo Courtesy of: ashengrove