Tag: ripe tomatoes

Rigatoni with spring onions | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Rigatoni with spring onions are prepared by cleaning the spring onions, cutting them lengthwise, browning them in a pan with chopped bacon. We will cook the pasta al dente, season it with the ragù obtained and serve it garnished with chopped basil.

Passata

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

Makes: 1 litre
Prep time: 10 mins
Cooking time: 50 mins
Total time: 1 hr
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

1tbsp olive oil
1 onion, peeled and finely chopped
5 garlic cloves, peeled and chopped
1.5kg ripe tomatoes, roughly chopped
Few fresh basil leaves
1tbsp balsamic vinegar
2tsp caster sugar
Salt and freshly ground black pepper

Method

Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Baked Goat Cheese “Caprese” – Hot and Not

No salad will break your heart like the “Caprese.” It always sounds great; creamy mozzarella, fragrant basil, and sweet, juicy, vine-ripened tomatoes…what’s not to love? Well, false advertising for one. With very few exceptions, the tomatoes used on these Caprese salads are not sweet, juicy, ripe tomatoes; they’re the opposite.

They’re almost always your standard, conventionally
produced, picked green and left to redden (not ripen) in the case, tomatoes.
They’re mealy, flavorless, and completely undeserving of being paired with
ingredients as perfect as mozzarella and basil.

While I’m invariably disappointed by the execution of this
classic salad, I do love the combination of flavors, and by using cherry tomatoes,
I thought it would translate perfectly for a baked goat cheese appetizer. Did
it ever. When you take into consideration the taste, appearance, and ease of
preparation, there’s a real chance this could become your new favorite summer
appetizer.

By the way, as long as you are using high quality, oven
safe ramekins, you can also do these on the backyard grill. Place a piece of
foil on the grates, set down your ramekins, close the cover, and cook until the
juices are bubbling, and the cheese is heated through.

I hope you give this delicious, and so not disappointing
“Caprese” a try soon. Enjoy!

Ingredients for 4 portions:

8 oz log fresh goat cheese, cut into 4 equal pieces

2 tbsp olive oil

2 tbsp basil chiffonade

16 cherry tomatoes, halved

freshly ground black pepper and cayenne, to taste

*bake at 400 degrees F. for about 15 minutes