SLICED TOMATO RECIPE RECIPES

Name: Tomato & basil soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp butter or olive oil; 2 garlic cloves, crushed; 5 soft sundried or SunBlush tomatoes in oil, roughly chopped; 3 x 400g cans plum tomatoes; 500ml turkey or vegetable stock; 1 tsp sugar, any type, or more to taste; 142ml pot soured cream; 125g pot fresh basil pesto; basil leaves, to serve

TOMATO AND BASIL SOUP RECIPE | BBC GOOD FOOD

Tomato and basil soup recipe | BBC Good Food image

Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.

Provided by Good Food team

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 tbsp butter or olive oil
2 garlic cloves, crushed
5 soft sundried or SunBlush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml turkey or vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
basil leaves, to serve

Steps:

Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning – add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

Nutrition Facts : Calories 213 calories, FatContent 14 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 1.2 milligram of sodium

TOMATO & CHORIZO RICE RECIPE | BBC GOOD FOOD

Tomato & chorizo rice recipe | BBC Good Food image

Spanish sausage and sweet smoked paprika flavour this basmati one-pan storecupboard supper with olives and cherry tomatoes

Provided by Sara Buenfeld

Categories Main course

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 9

Ingredients

250g pack small cooking chorizo sausages, halved lengthways
1 onion , halved and sliced
2 garlic cloves , chopped
1 tsp sweet smoked paprika
250g basmati rice
500ml hot chicken stock (or gluten-free alternative)
2 roasted peppers from a jar, chopped
395g can cherry tomato
85g pitted green or Kalamata olive

Steps:

Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.

Nutrition Facts : Calories 494 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 2.2 milligram of sodium

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