POLENTA AND TOMATO RECIPES RECIPES

ULTIMATE TRAYBAKE RAGù | OTTOLENGHI VEGAN RECIPE - TH…

Ultimate Traybake Ragù | Ottolenghi Vegan Recipe - Th… image

The plant-based ragù to end all others: this recipe delivers an incredible punch of umami flavour that will satisfy vegans and meat-eaters alike. It also happens to be extremely easy to throw together, and can be served with pasta or used as the base for a lasagne or shepherd's pie.

Provided by Yotam Ottolenghi

Total Time 1 hours 25 minutes

Cook Time 1 hours 25 minutes

Yield Serves 6-8

Number Of Ingredients 1

Ingredients

Lentil, Mushroom

Steps:

1. Preheat the oven to 190°C fan.

2. Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).

3. Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.

4. Reduce the heat to 180°C fan.

5. Add all the remaining ingredients to the tray, along with 150ml of water, ? teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.

TOMATO PESTO RECIPE | MICHAEL CHIARELLO | FOOD NETWORK

Tomato Pesto Recipe | Michael Chiarello | Food Network image

Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.

Provided by Michael Chiarello : Food Network

Total Time 20 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra-virgin olive oil
1 tablespoon and 1 teaspoon balsamic vinegar
Sea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan

Steps:

Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

Nutrition Facts : ServingSize 1 of 8 servings, Calories 211, FatContent 18g, SaturatedFatContent 5g, CarbohydrateContent 5g, FiberContent 1g, SugarContent 3g, ProteinContent 8g, CholesterolContent 13mg, SodiumContent 264mg

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