Tomato, Bean and Fried Basil Salad

Ingredients:

75ml extra virgin olive oil

125ml/ 15g fresh basil leaves

300g cherry tomatoes, halved

400g can mixed beans, drained and rinsed

Sea salt and freshly ground black pepper

Method:

Reserve 1/3 of the basil leaves for garnish, then tea the remainder into pieces. Pour the olive oil into a small pan, add the torn basil and heat over gentle heat for 1 minute until the basil sizzles and begins to colour.

Place the halved cherry tomatoes and beans in a bowl. Pour in the basil oil and add a little salt and plenty of freshly ground black pepper. Toss the salad together gently. Cover and leave to marinate at room temperature for at least 30 minutes. Serve the salad garnished with the remaining basil leaves.

Tomato and Basil Croquettes

Croquettes make a simple vegetable dish look special. Try these flavoursome croquettes with oozing mozzarella and rocket pesto vinaigrette.

Ingredients:

For the pesto:

10 sun-blushed tomato pieces, roughly chopped

50g rocket leaves, plus extra to garnish

15 ml pine nuts

½ garlic clove

3 piquillo peppers, roughly chopped (bottled peppers available from some supermarkets)

15ml grated Parmesan

85ml olive oil

60ml Cabernet Sauvignon vinegar

For the croquettes:

vegetable oil, for deep fat frying

500g potatoes, peeled and cut into large dice

110g Parmesan cheese, freshly grated

15ml red pesto (from recipe above)

10 sun-blushed tomato pieces, roughly chopped

10 basil leaves, roughly chopped

salt and freshly ground black pepper

50g plain flour plus up to 2 tbsp extra (if too dry)

1 small ball fresh mozzarella cheese, cut into small pieces

110g breadcrumbs

2 free-range eggs, beaten

Method:

For the pesto, place all the pesto ingredients, except the Cabernet Sauvignon vinegar, into a food processor and blend to a fine purée. Set aside.

For the croquettes, preheat the oven to 160C.

Preheat the oil in a deep fat fryer to 160C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

Place the potatoes into a saucepan of salted water and bring to the boil. Cook for 12-18 minutes, or until tender, then drain and return to the pan.

Place the pan of potatoes back over the heat until all the moisture has evaporated. Mash with a potato masher or ricer until smooth.

Add the Parmesan cheese, one tablespoon of the red pesto, and all the sun-blushed tomatoes and basil to the mash and mix well. Add salt and freshly ground black pepper, to taste. (Add a little flour if the mixture is too wet to form into shapes with your hands.)

Divide the mixture into 12 equal-sized pieces and shape into cylinder croquettes, using your hands. Push a small piece of mozzarella into the centre of each croquette, closing up the potato to completely cover the mozzarella.

Place the remaining flour and the breadcrumbs onto two separate plates. Place the eggs in a bowl. Dredge the croquettes in the flour, then dip them into the beaten eggs and finally roll them in the breadcrumbs, to cover, retaining the shape.

Carefully lower a few croquettes at a time into the preheated deep fat fryer and cook for 3-4 minutes, or until golden-brown and crisp.

Remove with a slotted spoon and drain on kitchen paper. Transfer the croquettes to a roasting tray and place in the preheated oven to keep warm.

To serve, add the Cabernet Sauvignon vinegar to the remaining pesto and place a spoonful onto each of four plates. Place three croquettes on top of each dollop of pesto and garnish with rocket.

Simple Tomato and Basil Pasta Sauce

This is a great standby sauce for pasta and Italian dishes.

Make it in advance or as required.

If not using all the sauce for the dish you require it for,

allow it to cool completely and pour portions into freezer plastic bags.

This can be frozen for up to 6 months.

Ingredients:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

5 400g cans chopped tomatoes

4 to 6 basil leaves

2 dried bay leaves

20ml sugar, optional4 tablespoons unsalted butter, optional

Method:

In a large saucepan, heat oil over medium high heat. Add onion and garlic and sauté foe about 2 minutes until soft and translucent. Add celery and carrots and season with salt and pepper. Sauté about 5 minutes until all the vegetables are soft. Add the tomatoes, basil, and bay leaves and simmer covered on very low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add sugar and unsalted butter, a little of each at a time to round out the flavours.

Blitz in batches in a food processor until a smooth velvety consistency is achieved.

My Favourite Tomato Soup

My favourite soup has always been cream of tomato.

On a cold winter's day it is great to warm the cockles of your heart.

This is a quick and delicious way to use up an excess of the fruit.

This can be made in bulk if you leave out the cream.

It can be reduced for storing in the freezer, stored in blocks,

and then defrosted and warmed up with a little water added and,

of course the cream added and warmed through before serving.

Ingredients:
30ml olive oil, plus extra to serve
2kg fresh ripe tomatoes roughly chopped
3 garlic cloves, chopped
1 handful fresh basil leaves, plus extra to serve
15ml tomato puree
1 Litre of hot chicken stock 30ml caster sugar
sea salt and freshly ground black pepper to season
150ml double cream, plus extra to serve

Method:
In a large soup pan, heat the olive oil and add the tomatoes when it is hot. Fry them for 4-5 minutes, or until they have started to break down.
Add the garlic, basil and tomato puree and cook for a further 1-2 minutes.
Pour in the chicken stock and bring the mixture to the boil, then reduce the heat and simmer for 3-4 minutes.
Blend the soup to a puree with a hand blender, then season to taste with sugar, salt and pepper.
Pour in the cream, bring back to a simmer and continue to simmer for 1-2 minutes.
To serve, ladle the soup into serving bowls, drizzle with double cream, then olive oil and garnish with a few basil leaves, cut in fine strips.