20 November 2018Last updated

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4 saucy suppers

Packed full of antioxidants and zesty flavour, the humble tomato is the star in these tangy and totally tempting dishes

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23 Feb 2015 | 12:00 am
  • Poached tomatoes with a spicy spinach bake.

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  • Tomato pizza.

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  • Lamb cutlets with sweet roast tomato jam.

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  • Iced tomato soup with pesto granita.

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Poached tomatoes with a spicy spinach bake

Serves 4

• 1 tbsp olive oil
• 300g baby spinach
• 1 x 400g tinned artichokes, drained and chopped
• Dried chilli flakes, big pinch
• 230g cream cheese, at room temperature
• 110g Parmesan, grated
• 1 cup fresh white breadcrumbs
For the poached tomatoes
• 250g cherry tomatoes
• 2 bay leaves
• 1 tbsp each, black peppercorns and sugar
• 1/2 cup olive oil
• Fresh thyme leaves
• Sliced toasted ciabatta


1 Preheat oven to 180°C. Add oil to a large frying pan and cook spinach until just wilted. Transfer to an oven-proof bowl.

2 Add artichokes, chilli flakes, 60g of cheese and breadcrumbs and then stir to combine. Season with salt and pepper and sprinkle with the remaining Parmesan. Grill until golden. Set aside.

3 To make the poached tomatoes, place tomatoes in a small pan, add bay leaves, peppercorns and sugar; pour over olive oil and gently cook for 15 minutes. Remove, allow to cool, then add fresh thyme leaves.

4 Top the spinach bake with the poached tomatoes and drizzle with olive oil. Serve with bread.

Tasty tomato pizza

Serves 4


• 4 pizza bases
• 3 balls mozzarella, torn into chunks
• 450g cherry tomatoes
• 1 cup pitted green olives, drained
• 120g turkey ham, sliced
• Wild rocket, to garnish
• Olive oil to drizzle


1 Preheat the oven to 200°C. Place the bases on a floured baking tray, top with cheese, cherry tomatoes and olives and bake for 10 minutes.

2 Remove from the oven and top with the ham and wild rocket. Drizzle with olive oil and season well.

3 Serve immediately.

Lamb cutlets with sweet roast tomato jam

Serves 4

• 600g mini Rosa tomatoes
• 3 garlic cloves, minced
• 1/4 cup honey
• 1 tbsp balsamic vinegar
• 1/2 cup olive oil
• 1 tsp ground cumin
• 1 tsp chopped fresh coriander
• 2 tbsp butter
• 12 lamb cutlets
To serve
• 4 rotis, heated
• 1 cup yogurt
• 1 tsp fresh coriander
• 50g pomegranate pearls
• 1/4 red onion, sliced into rings


1 Preheat oven to 180°C. Place tomatoes, garlic, honey, vinegar, olive oil and cumin in a small roasting pan, put in the oven and roast for 20 minutes. Remove, allow to cool slightly, and then mash the tomatoes lightly with a fork. Stir through the fresh coriander.

2 Heat an oven-proof frying pan, add the butter. Brush the lamb with the tomato jam and season well. Brown on both sides. Place in the oven and roast for 10 minutes, then remove and allow to stand for 5 minutes.

3 To serve, place a heated roti on a plate, top with lamb and serve with yogurt, coriander, pomegranate pearls, red onion, plus extra tomato jam.

Iced tomato soup with pesto granita

Serves 4-6

• 2 garlic cloves, finely chopped
• 1/2 red onion, finely chopped
• 7 slices white bread, crusts removed and cubed
• 1 cup olive oil
• 2 celery sticks, finely chopped
• 1 x 400g tinned sweet red pimiento
• 3 x 400g tinned cherry tomatoes
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 cup passata
• Big pinch of chilli flakes
For the pesto granita
• 2 cucumbers, peeled and seeded
• 1 tbsp basil pesto
• Olive oil, to drizzle
• Micro herbs, to garnish


1 Put the first four ingredients in a food processor, blitz until combined, then add remaining ingredients and pulse until smooth. Season and place the soup in the fridge.

2 To make the pesto granita blitz cucumbers in a food processor until smooth, add the pesto season, and combine.

3 Place mixture in a shallow container and freeze until firm. Scrape mixture with a fork until broken up, then leave in freezer for 2 hours. Repeat scraping procedure, then return to freezer until ready to serve.

4 Ladle the soup into bowls and top with spoonfuls of granita. Drizzle with olive oil, garnish with micro herbs and serve.

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