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Classic Fresh Tomato SauceServes 2-3 (enough for 12 oz/350 g pasta)

Classic Fresh Tomato Sauce

This classic tomato sauce is so good that, for Delia at least, it ignites feelings of almost reverence...the very best pasta sauce of all.

 
 
Preserved Dried TomatoesMakes one 1 litre jar

Preserved Dried Tomatoes

Oven-drying gives tomatoes a deep, intense flavour that will liven up all manner of dishes during the winter months - and is a useful way of using up a glut from the greenhouse, maybe?

 
 
Pan-fried Pizza AmalfitanServes 1

Pan-fried Pizza Amalfitan

Home-made pizzas are in a league of their own and the joy of them is that you can add whatever toppings you like, depending on what you have to hand or what you fancy. A truly versatile supper dish.

 
 
Sicilian Pasta with Roasted Tomatoes and AuberginesServes 2

Sicilian Pasta with Roasted Tomatoes and Aubergines

Aubergines, tomatoes and Mozzarella are the classic ingredients of any classic Sicilian sauce for pasta, and roasting the tomatoes and aubergines to get them slightly charred adds an extra flavour dimension.

 
 
Pasta with Tomato and MozzarellaServes 2-3

Pasta with Tomato and Mozzarella

Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper.

 
 
Frying-pan Pizza with Smoked Mozzarella and Sun-dried TomatoesServes 2 as a main course or 4 as a starter

Frying-pan Pizza with Smoked Mozzarella and Sun-dried Tomatoes

If you have an aversion to kneading and proving dough, you'll love this recipe, made with scone dough for speed and ease. Vary the toppings according to what you like or need to use up. Either way, it's a real winner!

 
 
Kidneys in Fresh Tomato SauceServes 2

Kidneys in Fresh Tomato Sauce

I first had these served al fresco on a flowery terrace in Tuscany on a warm summer evening. They are simplicity itself, yet really fresh tasting. Lovely with a pile of lightly buttered fresh noodles and a salad.

 
 
Bruschettas with Goats' Cheese, Basil and TomatoMakes 12, to serve 4-6

Bruschettas with Goats' Cheese, Basil and Tomato

This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture.

 
 
Roasted Tomato SaladServes 4-6 as a starter

Roasted Tomato Salad

As Delia says, bread dipped into fruity olive oil and tomato juices is food of the gods. But roast the tomatoes first and it’s even better! This easy salad is the perfect thing for a hot summer’s day.

 
 
Tapenade of Sun-dried Tomatoes, Olives and BasilMakes ¾ pint (425 ml), serves 4-6

Tapenade of Sun-dried Tomatoes, Olives and Basil

Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with o

 
 
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