By Thomas Cenci

Yes, tomato sherbet.

This is a great recipe for those of you with that sweet tooth and an eye for decoration and is one of my favourite things to use up any extra tomatoes lying around.

It’s very easy to make and can be stored for a long time, I use it to decorate plates and canapés for any parties I throw, but it can be used for any number of things, especially for impressing your friends with a funky new style to your cooking.

Ingredients:

• Tomatoes (the quantity or type doesn’t matter)
• Sugar Read the rest of this entry »

By Thomas Cenci

I love making pasta dishes, there simple and easy to make (most of the time) and you can do so much with them.

You don’t have to stick to the same old spaghetti, linguine or penne either, why not try making ravioli’s?

It’s easier than you might think, and what better ingredients to use than tomato and ricotta cheese, so just follow the recipe below and enjoy.

Ingredients:

For the pasta
• 100g pasta flour
• 4 egg yolks Read the rest of this entry »

By Thomas Cenci

Parmigiana di Melanzane is a classic Sicilian dish which is served on most households throughout Italy.

The combination of the tomatoes with the eggplant and two cheeses makes a mouth watering recipe and is a must for all who love to cook.

Ingredients:
• 1kg eggplant
• 4 tablespoons olive oil
• 1 bunch fresh basil leaves Read the rest of this entry »

By Michael Nolan

Forget the ice cream and potato chips, any true southerner will tell you that the common bond between most comfort foods is the tomato.

Whether you fry ‘em when they’re green or slice ‘em when they’re ripe, tomatoes are one of the mainstays of the southern kitchen, a place where real comfort food is born. What follows are two of my personal favorites.

Macaroni and Tomatoes
When I was growing up one of my favorite dishes was also one of the most simple to make. It was called “Macaroni and Tomatoes”, and to be honest, no recipe is needed – except for Michelle Read the rest of this entry »

By Thomas Cenci

The Stuffed tomato is my all time favourite use for the tomato, now there are many variations, stuffing’s and fillings you can use and for many different occasions.

From cherry tomatoes filled with crab for a canapé party or an heirloom stuffed with goat’s cheese for a roast beef dish and even a beef tomato crammed full of rocket, mozzarella and pesto for a starter.

Try this recipe for a mushroom filling and tell us how you get on.

Ingredients:

• 4 medium sized round tomatoes
• 400g button mushrooms
• 2 shallots (or 1 small onion) Read the rest of this entry »

By Thomas Cenci

Summer is approaching fast and we are all starting to eat more fish than meat.

Now one of the best sauces that can be served with a fresh piece of fish is a Beurre Blanc, and what’s even better than a Beurre Blanc?

Yes you guessed it, a Tomato Beurre Blanc.

Now don’t worry if you have never even heard of this before (it’s just another fancy name for a sauce), and there is a recipe below, it also doesn’t have to be used with fish, some freshly cooked asparagus would be just as tasty, but if you just happen to have a nice piece of pan-seared salmon lying around, then you’re in for a treat with this combination.

Ingredients:

Reduction
• 400ml chicken or vegetable stock
• 250g tomato flesh Read the rest of this entry »