TOMATO ALCOHOL RECIPES

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ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES



Roasted tomato risotto | Jamie Oliver vegetable recipes image

Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.

Total Time 1 hours

Yield 6

Number Of Ingredients 11

6 large ripe tomatoes
1 bulb of garlic
½ a bunch of fresh thyme (15g)
olive oil
1.2 litres organic vegetable stock
1 onion
1 bulb of fennel
2 knobs of unsalted butter
450 g Arborio risotto rice
150 ml dry white vermouth
80 g Parmesan cheese

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
    3. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
    4. Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
    5. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
    6. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
    7. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
    8. Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.

Nutrition Facts : Calories 507 calories, FatContent 15.3 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 13.6 g protein, CarbohydrateContent 77.7 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 0.7 g salt, FiberContent 5.3 g fibre

CREAMY TOMATO PASTA - KITCHN



Creamy Tomato Pasta - Kitchn image

A quick and easy weeknight pasta that's tossed in tomato cream sauce and finished with chopped fresh basil.

Provided by Sheela Prakash

Categories     Main dish    Dinner    Noodles    Pasta sauce    Pasta dish

Total Time 1800S

Prep Time 300S

Cook Time 1500S

Yield 6

Number Of Ingredients 11

1 pound dry short pasta, such as penne
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
Pinch red pepper flakes (optional)
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
1/2 cup chopped fresh basil leaves
Grated Parmesan cheese, for serving

Steps:

  • Heat olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add the onion and sauté until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes, if using, and sauté until fragrant, 30 seconds to 1 minute. Carefully pour in the crushed tomatoes. Add the salt and pepper and stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, for 10 minutes. Reduce heat to low and stir in the cream. Taste and season with additional salt and pepper as needed.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook al dente, about 10 minutes or according to package instructions.
  • Drain the pasta and add it to the sauce. Toss gently to combine. Add the basil, toss once more, and serve immediately with grated cheese.

Nutrition Facts : SaturatedFatContent 5.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 68.2 g, SugarContent 8.9 g, ServingSize Serves 6, ProteinContent 12.7 g, FatContent 13.4 g, Calories 437 cal, SodiumContent 415.8 mg, FiberContent 5.2 g, CholesterolContent 0 mg

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