Tomato Coulis With Basil Stewed Tomatoes With Basil Food

FRESH TOMATO COULIS RECIPE

Steps:

• Add all of the ingredients to the blender.
• Blend on low to get everything chopped up, then increase the speed to medium-high. You are looking for the mixture to turn from red to more of a salmon color. You will see it when it happens. Don't blend it too fine- we need to strain it next!
• Put a fine mesh strainer over a large bowl. Pour the blended tomato mixture into the strainer.
• Place in the refrigerator for at least 30 minutes to allow the mixture to chill and drain.
• Serve cold over fish, pork or chicken. Enjoy!

SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC

Steps:

• Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

TOMATO COULIS WITH BASIL (STEWED TOMATOES WITH BASIL)

Steps:

• Drop tomatoes into boiling water for 12 seconds to loosen skin. Peel tomatoes with a paring knife, cut them in half and squeeze to extract seeds. Chop tomatoes coarsely. There should be about 2 cups.
• Heat the butter in a small saucepan. Add shallots, cook briefly and add the tomatoes, salt and pepper to taste. Add the basil and cook, stirring, for 2 minutes. Serve immediately with the fish.

TOMATO & BASIL SOUP

Steps:

• Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
• Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

BECKY'S BAKED TOMATOES WITH BASIL AND PARMESAN

Steps:

• Preheat the oven to 350°F.
• Put the tomatoes in a nonstick baking dish, cut sides up.
• Combine the herbs, bread crumbs, cheese, garlic, salt, pepper, and oil in a small bowl.
• Sprinkle each tomato with an equal portion of the mixture.
• Bake for 30 minutes or until crusty.
• Tomatoes will be soft yet hold their shape.

CANNED WHOLE TOMATOES WITH BASIL AND GARLIC

Steps:

• Place 4 quart jars or 8 pints along with the two-piece caps in hot, soapy water. Rinse well and drain. Heat jars and lids in simmering water (180 degrees) and allow them to stand there until ready to use.
• Select fresh Roma Tomatoes at their peak of quality. Use firm tomatoes, free of cracks and spots. Remove the stem and using a paring knife make a small "X" cut through the skin on the top of the tomato. Place large stock pot on the stove filled with water and bring to a rolling boil. Place the tomatoes in a wire basket and lower them into the boiling water. Blanch tomatoes 30 to 60 seconds or until the skin at the top of the tomato starts to peel away from the "X" mark carved into the top. Dip the tomatoes immediately into cold water to stop the cooking process. Once again using the paring knife, slip the skins off the tomatoes beginning at the "X" mark and leave the Roma Tomatoes whole. Place the peeled tomatoes into another large sauce pot adding just enough water to cover by one inch. Bring the water to a rolling boil and cook tomatoes 5 minutes. While tomatoes are cooking, remove the canning jars from the hot water along with the lids and place on a towel. Add 2 tablespoons of lemon juice in each jar. Carefully pack the hot tomatoes into the jar placing 2 Basil leaves and 4 cloves of garlic into each jar at alternating levels for eye appeal. Carefully ladle the hot cooking liquid over the tomatoes leaving one half inch of head space. Top with 1 teaspoon each of salt and Hot Sauce.
• Move the jar gently to remove any air bubbles that may have formed around the tomatoes. Repeat two or three times. Screw down the lid and rim firmly onto the jar and place in a simmering water bath for approximately 45 minutes. Remove from hot water and set aside to cool. Once cool, check lids for proper sealing, label and store in a cool, dark place.

FRIED TOMATOES WITH BASIL

Steps:

• Slice the tomatoes thickly. Melt the butter and olive oil in a frying pan over medium heat.
• Add the tomato slices and fry on one side for about one minute. Turn each slice and sprinkle with cheese. You can use any cheese - mozarella or cheddar work well.
• Sprinkle with chopped basil and continue to fry until cheese melts. Cover the pan if you want to speed up the process.

SLOW-COOKED TOMATOES WITH BASIL

Steps:

• Heat oven to 140C/fan 120C/gas 1. Spread the tomato halves over 2 large baking trays, cut-side up. Season with salt and pepper, scatter with the herbes de Provence and drizzle with a little olive oil. Roast in the oven for about 3-4 hrs, or until semi-dried and intensely red. They should be dry in the middle and have a chewy texture - the best way to test is to try one. Place a small basil leaf or piece of torn basil on top of each tomato half for the final hour of cooking.
• Heat the oil and peppercorns in a saucepan. Pack into jars or heatproof containers (as before) and cover with the oil. Keep in the fridge for up to 1 week.