rOASTED TOMATO PIZZA WITH FRESH BASIL AND HOMEMADE PIZZA SAUCE

INGREDIENTS:

1 ball garlic & herb pizza dough, (or dough of your choice)
2 cups of grape tomatoes, cut in half if large
Drizzle of olive oil
Sea salt and freshly cracked pepper, to taste
Mozzarella balls, cut in half

Fresh basil, chopped

DIRECTIONS:

Make homemade pizza sauce (see below)

Remove the dough from the refrigerator and plastic bag then place in a bowl in a warm spot for 45 minutes prior to cooking.

Preheat the oven to 425 degrees. Coat a baking dish with cooking spray. Add the tomatoes, drizzle with olive oil then season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 10 minutes.

Spread the dough on a pizza sheet that has been coated with cooking spray and a sprinkle of corn meal. Spoon the sauce on the dough and spread evenly. Place the mozzarella cheese evenly over the entire pizza. Next, add the roasted grape tomatoes.

Place into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. Add fresh basil. Enjoy.

Roasted Tomato and Fresh Basil Pizza Sauce

INGREDIENTS:

8 miscellaneous tomatoes, cored & halved
1 large clove of garlic, cut into slivers
Onion powder, to taste
Oregano, to taste
Crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste
3 tbsp tomato paste
3 tbsp fresh basil, chopped finely

DIRECTIONS:

Preheat the oven to 375 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Place the tomato halves on the baking sheet then slide slivers of garlic stuck into each tomato half. Season the tomatoes with onion powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, along with a drizzle of olive oil.

Place into the oven and roast for 35-45 minutes, or until soft and juicy. Remove from the oven and pour the tomatoes and juices into a saucepan over low heat. Simmer until tomatoes reduce, about 10 minutes. Blend with an immersion blender until smooth. Add the tomato paste and stir well. Place the lid halfway on the pan and continue to cook until reduced enough for the sauce to coat the spoon, about 5-7 minutes. Taste and re-season, if needed. Add the fresh chopped basil to the sauce and stir to combine. Let cool. Spread sauce on pizza dough as needed then store in the refrigerator or freezer.

--Recipe taken from For the Love of Cooking--

Garlic Tomato Bruschetta Recipe

#British Tomato Week

Ingredients

55g Olive Oil

3 tbsp Chopped Fresh Basil

3-4 Garlic Cloved, minced

Pinch Salt and Pepper

4 Medium Tomatoes, diced

2 tbsp Grated Parmesan Cheese

1 Loaf Unsliced Bread

Method

In a large bowl, combine, oil, basil, garlic, salt and pepper.

Add tomatoes and toss gently.

Sprinkle with cheese.

Refrigertae for at least 1 hour.

Bring to room temp before serving.

Cut bread into 24 slices.

Toast under grill until lightly browned.

Top with tomato mixture.

Serve immediately.

--Recipe taken from Taste of Home--

Fresh Tomato Soup with Basil Oil

~British Tomato Week~

Ingredients

·         2 onions, quartered

·         1 garlic clove

·         8 tbsp olive oil

·         1kg ripe tomatoes

·         600ml vegetable stock

·         2 tbsp tomato purée

·         12 fresh basil leaves

Method

1.     Using the Food Processing Attachment, fitted with the Knife Blade, chop the onions and garlic. Add to a saucepan and fry gently in 2 tablespoons oil for 5-10 minutes.

2.     Using the Food Processing Attachment, chop the tomatoes and add to the pan with the stock and purée. Bring to the boil, cover and simmer for 15 minutes.

3.     Blend the basil and remaining oil in the Multi-Mill, until smooth. Using the Sieve fitted with the Fine Screen, rough side uppermost, sieve the soup. Reheat, season and serve drizzled with the basil oil.

--Recipe taken from Delicious Magazine--

Roasted tomato ketchup

If you've never made ketchup before, you'll be surprised at how simple it is. Star anise and balsamic vinegar add interesting flavours, but you can leave these out if you're a purist.

Makes about 500ml
10 medium tomatoes (about 1kg)
Coconut oil
1 large onion, chopped
3 garlic cloves, crushed
A pinch of chilli flakes
3 star anise
3 bay leaves
1 tsp ground coriander
30ml balsamic vinegar
Apple cider vinegar to taste
Salt and black pepper

1 Preheat the oven to 190C/375F/gas mark 5. Wash the tomatoes then cut them in half and place on a lined baking sheet. Lightly drizzle with coconut oil and a pinch of salt. Place in the oven and roast for 30 minutes or so, until the tomatoes are caramelised and fragrant.

2 While the tomatoes are cooking, heat some oil in a large pan and add the onions, a pinch of salt, black pepper, garlic, chilli flakes, star anise, bay leaves, and coriander. Cook until the onions soften slightly – about 5 minutes. When the bottom of the pan gets dry, pour in the balsamic vinegar to deglaze the pan.

3 Once cool, remove the star anise and bay leaves and set aside for later. Place the tomatoes and cooked onions in a food processor and blend to form a puree. Using the back of a wooden spoon or spatula, press the puree through a mesh sieve back into the pan. (You can save the fibrous leftovers for a tomato-based soup or stew.)

4 Return the star anise and bay leaves to the pan, bring to a boil, reduce to a simmer, and cook until thickened (5-10 minutes). Season to taste. If it is not tangy enough, add 2-3 tsp of apple cider vinegar. 

5 Once the ketchup has slightly cooled, pour into a clean glass container and store in the fridge for a week. It also freezes well.

--Recipe taken from Independent--