5 Tomato recipes to try now

Before the tomatoes season comes to an end, here are my highly recommended top five recipes of this year. 

Tomato tart

This tomato tart is simple as pie, but the flavour will blow you away: underneath the tomatoes lies a layer of grated cheese and caramelised onions.

Roll out puff pastry in baking tin, prick it a few times with a fork. Grate Gran Padano cheese over the pastry. Caramelize finely sliced shallots in some olive oil and a drop of balsamico vinegar.  Scatter caramelised onions over the cheese. Layer slicds of tomatoes on top. Bake in the oven according to package instructions of puff pastry. Take out of the oven and slice fresh basil leaves to decorate the tomato tart. Great appetizer or accompany with a green salad as a starter.

Tomato sauce to freeze
I made two batches of tomato sauce this year. One is the recipe I have used for years and it is also how I make my pasta tomato sauce during the year.
Fry finely chopped shallots in some olive oil, add after a few minutes some finely chopped garlic. Quarter the tomatoes and add to the pan. Season with freshly grounded black pepper and salt and add Italian dried spices to taste. Let it simmer on a low heat for 20-25 minutes. You can blend the sauce if it is too chunky (depends how firm your tomatoes are).
Leave to cool, pour in containers and freeze for max 6 months.

The other tomato sauce recipe is one I found on VTM Koken and it has a secret ingredient. Save those Parmezan peels during the year from now on! Check out Ann's recipe here.

Pizza sauce
The tomato sauce I use on pizzas ask for some more work. I peel the tomatoes first and I also don't use the Italian spices because I put those on top of my pizza :)
Soften a thinly chopped shallot in a little bit of olive oil for a few minutes add finely chopped garlic and let it soften more. Take off the peel and seeds from the tomatoes and cut then in four. Add the chopped tomatoes to the pan and let is simmer on a low fire for about 20 minutes until the texture looks a bit like 'compote'. A spoonful or two will be the perfect base for your pizza Margarita. The rest I have frozen in very small batches for the next pizza nights.

Tomato risotto

Preheat the oven to 180°. Cut San Marzano tomatoes in four lengthwise and put on a baking sheet lined with baking paper. Drizzle with some olive oil and sea salt. Roast the tomato parts for one hour.
Make 1liter vegetable stock, when the tomatoes are done add them to the stock and blend smooth in a blender. Make risotto as usual: fry finely chopped shallots in olive oil, add some finely chopped garlic and the arborio rice, fry for a few minutes to make the rice shiny. Add all the stock to the pot and cover tichtlywith tin foil. Put the pot in the oven for 40 minutes.
When you take it out and remove the tin foil, all the stock should have been absorbed. I had to give it one stir and the risotto was perfect. I like to serve this with, sauteed spinach and grated Parmesan cheese. 

Tomato spread
Combine1 tin of chickpeas, drained, with 500 gr chopped tomatoes, a tablespoon of tahini and olive oil and 2 cloves of garlic. Mix in a food processor, add  the juice of 1/2 lemon and some olive oil so it becomes a smooth paste. You will need to see how juicy you tomatoes are to check the amount of olive oil you will need. It should resemble the texture of hummus. Season with paprika powder, salt and pepper.

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