TOMATO TOAST RECIPES

Name: Bruschetta with tomato & basil
Total time: 10 min
Yield: 6
Ingredients: 1 small loaf of sourdough bread; 1 clove of garlic; 2 handfuls of nice mixed-colour ripe tomatoes; ½ a bunch of fresh basil; quality herb or white wine vinegar

TOMATO BRUSCHETTA RECIPE | JAMIE OLIVER BREAD RECIPES

Tomato bruschetta recipe | Jamie Oliver bread recipes image

Sweet, seasonal tomatoes and fresh basil are such a perfect pair, and make this simple bruschetta recipe sing.

Total Time 10 minutes

Yield 6

Number Of Ingredients 5

Ingredients

1 small loaf of sourdough bread
1 clove of garlic
2 handfuls of nice mixed-colour ripe tomatoes
½ a bunch of fresh basil
quality herb or white wine vinegar

Steps:

1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
2. Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
5. Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.

Nutrition Facts : Calories 139 calories, FatContent 5.1 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.2 g protein, CarbohydrateContent 20.3 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0.92 g salt, FiberContent 0.8 g fibre

TOMATO SOUP RECIPES | BBC GOOD FOOD

Tomato soup recipes | BBC Good Food image

Warm up with our rich tomato soup recipes. These top picks are freezable and include family-friendly, vegetarian and healthy options.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving

1. To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
2. To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Peel and slice the garlic and add to the pan with the basil stalks. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they’ll be naturally sweet and soft, which means you won’t need to cook the soup for too long.
3. Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
4. Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.

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From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes
Cuisine european
Calories 169 calorie per serving

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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Calories 489 per serving

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Reviews 5
Total Time 40 minutes
Category main dish, soup

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