Tomatoes Recipes

Tomato baby food recipes A simple tomato sauce made from fresh tomatoes is easy to prepare and can be used for all sorts of things, from a sauce for pasta to a topping or dip for cooked veggies! You can make a very basic sauce by merely sauteing fresh, chopped tomatoes in olive oil until they 'break down' - and you can pep it up a little by adding some fresh, chopped basil. Delicious! Here's a slightly more sophisticated method we use that brings out the sweetness of the tomatoes and garlic and tastes sublime... From our blog... Homemade Tomato Puree Silky Sweet Potato and Tomato Soup More Tomatoes Please! Homemade Oven Roasted Tomato Sauce 6 plum tomatoes 1 bulb garlic (unpeeled) 1 onion olive oil 2 tbsp chopped, fresh basil Preheat the oven to 400 deg F, 200 deg C. Cut the tomatoes in half lengthwise and squeeze gently to remove the seeds. Place in a shallow baking tray and drizzle with olive oil. Cut the top off the garlic bulb (so you can just see the garlic inside the cloves) and place next to the tomatoes. Drizzle with olive oil. Peel the onion, cut into wedges and toss in olive oil. Place in the baking tray with the tomatoes and garlic. Bake for around 45 mins to 1 hour, until the onion is tender and the tomatoes are completely soft and broken down Place the tomatoes and onion in a blender and squeeze in the garlic (which should now be creamy) from each clove. Add as much or as little as your baby will enjoy. Blend until smooth. Before serving, stir in a little extra olive oil and the fresh, chopped basil. Serve with pasta, or as a delicious tomato base for pizza (we have a wonderful recipe for a sweet potato pizza base on our Sweet Potato Baby Food Recipes page). Print Friendly Oven Roasted Tomato Soup Rather than using a separate recipe, we prepare a tasty soup by using our homemade oven roasted tomato sauce! A real time-saver is to double the quantities shown above, then use half the sauce for the soup and the other half as a pasta sauce (it freezes very well, so there's no need to use everything all at once!). Making the soup requires a slight adjustment to the recipe shown above... when blending the ingredients in the food processor, add enough low sodium or homemade chicken stock to achieve the desired consistency. We then like to add a little cream to create a smooth and appealing texture! Print Friendly Simple Stuffed Tomato 1 medium tomato 2 small, cooked broccoli florets 2 tsp grated Cheddar cheese 2 heaped tsp fresh, whole wheat breadcrumbs 1/2 tsp chopped, fresh parsley 2 tsp grated Parmesan cheese 1 tbsp apple juice Preheat the oven to 350 deg F (180 deg C). Cut off the top of the tomato and scoop out the flesh with a spoon, leaving the 'shell' intact. Turn upside down, place on a kitchen towel and set aside for 30 mins - this drains out the excess moisture. Meanwhile, chop the broccoli finely. Mix with the cheese, breadcrumbs, parsley and apple juice. Fill the tomato shell with the mixture and top with the Parmesan cheese. Bake for around 30 mins, until the tomato is tender and the cheese is golden.