Be inspired with our tomato recipes and find out how you can use up your glut of tomatoes from your gardens or allotments. Our suggested recipes include both vegetarian and vegan options too.


Gluten-free tomato pizza

by | January 25th, 2021 | Tomato recipes

Gluten-free pizza

Gluten-free pizza

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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4
Calories 740 kcal

Ingredients
  

Pizza base ingredients

  • 2 tsp gluten-free baking powder
  • 2 tsp (heaped) golden caster sugar
  • 400 g gluten-free bread flower
  • 5 tbsp olive oil
  • 1 tsp salt
  • 1 tsp (heaped) xanthan gum

Sauce & topping ingredients

  • shredded basil leaves
  • 2 x 125 g balls buffalo mozzarella roughly torn
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 1 tsp caster sugar
  • 1 x 400 g can chopped tomatoes
  • 2 tbsp tomato purée

Instructions
 

  • Pre-heat your oven to 220C/200C fan
  • Heat the oil in a saucepan and cook the onion on a low heat with some salt for around 10 mins until softened. Add in the tomatoes, tomato purée and caster sugar and bring to a simmer. Cook uncovered, for 30 mins until reduced and thick, making sure to stir regularly. Transfer to a blender or blitz the sauce with a hand blender until smooth. Taste and season as required and stir in the basil. Set aside to cool.
  • Mix together the flour, sugar, baking powder, salt and xanthan gum in a mixing bowl. Pour in 250ml warm water and the olive oil into a well in the centre of the mixture. Quickly combine the ingredients to create a thick, paste-like dough. Add a small amount of warm water if the dough feels dry. Put the dough in a bowl, cover with cling film and put in the fridge for no more than 24 hours before using. Lightly flour two baking/pizza trays. Cut the dough into two pieces and flatten into thin rounds, roughly the size of a dinner plate. Add to the baking/pizza trays.
  • Top the pizza bases with the sauce and mozzarella. Place the baking/pizza trays in the pre heated oven and cook for 8 -10 mins until crisp around the edges.
  • Remove from the oven and serve

Nutrition

Calories: 740kcal
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Chunky sausage & tomato pasta

by | January 25th, 2021 | Tomato recipes

Chunky sausage & tomato pasta

Chunky sausage & tomato pasta

Avatar photoThompson & Morgan
A quick, easy to make pasta dish. Sweet, fresh cherry tomatoes with succulent sausages and italian flavour. An all round family favourite.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Servings 4
Calories 655 kcal

Ingredients
  

  • 1 handful of basil leaves
  • 1 tbsp garlic crushed
  • 1 tbsp olive oil
  • grated parmesan
  • 4 lincolnshire pork sausages sliced into bite-sized chunks
  • 500 g penne pasta
  • 400 g tomatoes freshly chopped
  • 1 tbsp tomato purée
  • 200 ml white wine

Instructions
 

  • Heat the oil in a non stick pan then fry the sausage chunks for 8-10 mins on a medium heat until browned and cooked through. Add the crushed garlic and fry for 1 min. Add the wine, bring to the boil and cook until the wine has reduced by half.
  • Add in the tomato purée and chopped tomatoes and give ingredients a good stir. Taste and season as required. Simmer for 15 mins until you have a rich, thick sauce.
  • Boil the pasta (based on the cooking instructions on the packet). Once cooked, drain the pasta and add, with the basil to the sauce. Give it a good stir, then serve in bowls. Top with grated parmesan.

Nutrition

Calories: 655kcal
Keyword pasta, sausage, tomato
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Greek Salad Omelette

by | January 18th, 2021 | Tomato recipes

Greek Salad Omelette

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 371 kcal

Ingredients
  

  • 100 g feta cheese
  • 12-18 medium eggs 3 per person
  • 1 handful parsley leaves finely chopped
  • 1 large red onions sliced into wedges
  • 1 handful freshly chopped tomatoes
  • 1 large handful potted black olives
  • 2 tbsp olive oil

Instructions
 

  • Pre-heat the grill on high and heat the oil in a large non-stick frying pan.
  • Crack 3 eggs per person into a large bowl, whisk and add in the chopped parsley, salt and pepper and give the mix a final whisk. Add the onion to the pre heated frying pan and fry on a high heat for about 4-5 mins until brown. Add in the chopped tomatoes and olives and cook for a further 1-2 mins.
  • Turn the heat down from high to medium and add in the egg mixture. Cook in the pan, stirring as the eggs begin to set (partially cooked, but runny in places). This should only take about 2 minutes. Roughly crumble the feta in the pan, then place under the pre-heated grill for 5-6 mins until the omelette is golden on top. Remove from the grill and serve from the pan.

Nutrition

Calories: 371kcal
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Tomato Soup Recipe

by | January 18th, 2021 | Tomato recipes

Tomato Soup

Tomato Soup

Thompson & Morgan
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Servings 4
Calories 123 kcal

Ingredients
  

  • 2 bay leaves
  • 1 carrot
  • 1 celery stick
  • 1 medium onion
  • 1 kg fresh tomatoes
  • 2 tbsp olive oil
  • Pinch of sugar
  • 2 tsp tomato purée
  • 1.2 litres hot vegetable stock

Instructions
 

  • Wash your tomatoes and cut into quarters. Peel the onion and carrot and chop into small pieces. Cut the celery roughly to the same size
  • Heat the oil in a large pan over a low heat. When hot, add the onion, carrot and celery and mix together. Keeping on a low heat, cook the vegetables until soft. This should take roughly 10 minutes. Stir during cooking so they cook evenly and do not stick to the pan.
  • Once the vegetables are soft, add the tomato purée to the pan, then stir in to coat the vegetables. Add in your tomato quarters, a good pinch of sugar and a some black pepper. Roughly tear 2 bay leaves and add to the pan. Mix together, pop the lid on the pan and leave to cook over a low heat for 10 minutes. Make sure to stir ocassionally to help break up the tomatoes.
  • After the 10 minutes, slowly pour and stir in the hot vegetable stock to mix it with the vegetables. Leave the lid off and put the heat on full and bring to the boil. Once bubbling, turn the heat down to low and put the lid back on the pan. Gently simmer for 25 minutes, making sure to stir a few of times throughout.
  • Remove the pan from the heat and carefully take off the lid. Remove and throw away the pieces of bay leaf from the soup. Transfer the soup to a blender, but do not fill to the top to allow the soup to be properly blended. Blitz until the smooth, then pour the into bowl large enough to hold all of the soup. Repeat the process until all the soup from the pan has been blitzed.
  • Allow to cool and freeze for up to 3 months or pour back into the pan and reheat over a medium heat until the soup begings to bubble. Taste and season as necessary. If you want to darken the colour of the soup, simply add some additional tomato puree, 1-2 teaspoons and stir. Decant into bowls and serve.

Nutrition

Calories: 123kcal
Keyword soup, tomato, tomato soup
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