By Michael Nolan

Ingredients
• 4 large tomatoes
• ½ cup Vidalia onion (any mild, sweet variety will do), chopped
• 3 Tbsp Olive oil
• 1 Tbsp lemon zest, grated
• Fresh basil & rosemary
• 2 cups vegetable stock (you could use chicken if you like)
• Sea salt & Black pepper to taste

1. In a food processor, puree tomatoes until smooth. I leave the peels on, but you can remove the seeds and peels to suit your taste.

2. Sauté onions and fresh rosemary in olive oil over medium heat, approximately 8-10 minutes or until translucent.

3. Lower heat, add lemon zest Read the rest of this entry »

By Thomas Cenci

What better way to celebrate the upcoming summer days, than with a nice bowl of chilled Gazpacho soup.

The classic Andalusian dish is traditionally made with a mortar & pestle.

Week old bread and tomatoes are slowly pounded to a paste, and then combined with the olive oil, and finally the vinegar, whilst tasting all the time to make sure it’s right. The mix is then passed through a sieve so there are no seeds. It is then served up chilled and finished with diced garnish of all the ingredients that went inside.

You can make it the traditional way or if you don’t own a mortar and pestle just follow the recipe below.

Ingredients:
• 1 cucumber
• 2 red peppers Read the rest of this entry »

My Thomas Cenci

With this recipe you can literally make a white tomato sorbet out of red tomatoes.

There’s no cheating involved either, all you need is a juicer and some tomatoes (obviously).

Its best used with cherry tomatoes but you can use others if you wanted (it’s just makes it a little pinker). It’s great for those summer dishes and goes extremely well with shellfish like shrimp or crab.

Ingredients:
• 2lbs cherry tomatoes Read the rest of this entry »