Bakers Dozen: Best Tomato Recipes

We have been growing our own tomatoes for nearly fifteen years, whether it was on our window sill at home, our greenhouse at the allotment plot  in Scotland or here, in our back garden in Wales, the passion for trying to grow some of our own, continues.   

This year the tomatoes are not as plentiful, but they are still tasty and bit like the courgettes, every year I wonder what am I going to do with all these tomatoes, other than making the usual soups , chilli red tomato chutneys, sauces and lasagne.  So if you are looking for some inspiration and are looking for something different than you have come to the right place.

First up is Rosemary Elliot's vegan Bloody Mary Jelly 

Next we have an Oven Baked Za'atar Tomato and Potato Frittata

Something light to snack on Pan Con Tomate - Catalan Tomato Bread

Something light to eat for lunch Red Pepper and  HarissaTomato Potatoes , the vegan  with VPud Black Pudding is optional. 

How about this Red Tomato, Fenugreek, Paneer Coconut Curry

Something to impressive your dinner guests with - Savoury Cherry Tomato Clafoutis

Savoury  Cherry Tomato, Paprika Mozzarella Muffins

Slow Cooked Balsamic Tomatoes and Butter Beans 

Sweet and Savoury Tomato Spring Rolls

Tomato Farinata with roasted aubergines and black olives

Tomato, Potato and Rosemary Bake

Vietnamese Tofu in Tomato and Black Pepper Sauce

Green Tomato Chutney

Do you have a favourite tomato recipe that you make year on year, please let me know.

I am also sharing 12 tomato recipes from my co-host of Eat Your Greens Veg Hog, as well as linking to the Guardian celebrity chef and food writer tomato recipes. 
The Guardian Part 1
The Guardian Part 2
The Guardian Part 3
The Guardian Part 4

Turnip, Kale and White Beans Stew

I made this Turnip, Kale and White Bean Stew about a couple of months back , when we picked up some seasonal baby turnips from a farmers market.

To be truthful, I wasn't terribly inspired and didn't know exactly what to do with the turnips so I took the easy option and adapted a stew recipe that I make on and off where you can adapt the vegetables.  

It wasn't the most memorable meal of my life and not one I will rave about on my blog either, but it made for a change; and sometimes those recipes where you can throw the vegetables in the pot and allow it to simmer away slowly, are sometimes the most appealing.

I am sharing this recipe with Baking Queen Slow Cooked Challenge. 

Ghost Chili Arrabbiata - From the Angry to the Angriest Pasta

Not the most exciting bowl of Arrabbiata pasta, but its simplicity is deceptive. This Arrabbiata Pasta has half a ghost chilli aka naga jolokia.  

The first time I had Arrabiata was at an authentic Italian restaurant in Scotland.  Arrabiata means 'angry' in Italian.  I chose it because I like my spices.  It was seething hot, even I found it spicy and my tolerance of chilli is high, but I also loved the sensation of the flavour combination in my mouth.  

I remember the waiters watching me.  I thought it was perhaps we were the only people there that day as it was quite empty in the restaurant for a lunch hour, but afterwards wondered if they knew the Arrabiata was ridiculously hot and watched me, either to see if I'd complain or not finish it. Of course, I did neither.  The bowl was returned to them empty.  

I make Arrabbiata all the time (like vegan Puttanesca and Aglio, Olio e Peperonicino) as its one of my go to quick evening meals when we come in from work.  I never thought about blogging about Arrabiata as its cheap and super easy to make  - only four ingredients for the sauce: oil, garlic, chili and tomatoes.  But the addition of half ghost chili (which I get from an awesome specialist Spice Emporium in Cardiff ) made me change my mind as it was a little bit different. 

As I tuck into this simple red bowl of pasta, the Ghost Chilli Arrabiata version always reminds me of that first time, but this time its not just an Angry Sicilian its furiously angry, in fact bloody angry - but I like it very much.  

I also love Dr Burnoriioums Extraordinary Psycho Chocolate Chilli.  This  is serious chocolate for serious chilliheads, it really is.  My absolute favourite hands down is the Psycho Chocolate Chili Salted Caramel with Naga Jolokiaar.  Oh my Goodness the naga jolokia chili  (ghost chili) smacks you.   Yes Hallowed be thy pain, its beautifully balanced and supremely hot and that is how I feel about this Ghost Chili Arrabbiata too.  I totally recommend it if your a chili head like me.

Vegan Jackfruit Pulled 'Pork' Tomato Ragu over Soft Polenta

I saw a meat version of meat version of Ragu and Pulled Pork on blogosphere a couple of weeks back and it got me thinking that I could do this with Jackfruit. Plus it was a different way to enjoy both Jackfruit and polenta.  We only ever eat polenta as part of my vegan Mexican Tamale Pies, so wanted to try it differently.  

Here is Polenta in bowls topped with the vegan Jackfruit Pulled 'Pork'.  Drizzle with a little extra virgin olive oil and tuck in immediately.  

Balsamic Tomato and Butter Beans Soup

We tend to enjoy soup at the weekend.  There was once a time when I would make it on a Sunday for us to enjoy during the working week, but the reality was when we come home from a long day at work, we really want to tuck into something more substantial than slurp from a bowl.

D has a tendency to pick up tomatoes from the grocers even out of season.  He knows they cannot ever be compared to homegrown, but he likes to have them as an option for his home-made sandwiches or cherry tomatoes for salads.   These tomatoes had not been used for either and to the touch were beginning to soften here and there.  After enjoying the Seven Spice Butter Bean Stew I was inspired to make a soup of them with the addition of butter beans. 

As you can imagine, the tomatoes were not the tastiest, so I decided to a little balsamic vinegar for sharp flavour, this was a good move as it made for a good soup. I am sharing this with Farmers Girl  Kitchen and Baking Queen 74 for January Slow Cooked Challenge. 

Afghani Burani Bonjon - Aubergine Braised in Spicy Tomato Sauce

I cooked up this awesome Afghani Burani Bonjon at the weekend.  It was utterly gorgeous.  

My first encounter ever with Afghani Burani Bonjon  or shall I describe it with more familiar words: Aubergine braised in spicy tomato sauce and then smothered  with Seer Moss - GarlicYogurt sauce was in my early days of blogging through a now sadly defunct blog called The Culinary Adventures of a Confessed Shakamboo, I was curious about it at the time as I was not that familiar with Afghanistan cuisine, but at the same time somewhat dismissed it as I was not overly keen on aubergines aka eggplant a key ingredient for the recipe.  A few years fast forward I was once again reacquainted with Burani Bonjon whilst flicking through the Canadian Living: The Vegetarian Collection and most recently in Veggiestan.  

Well this time I just had to make this dish, especially as I have begun appreciating aubergines a lot more.  For those of you on a diet, I must forewarn you that this is not a low in fat meal at all, it is very rich and quite sublime.  You all know what aubergines are like sponges and suck up oil effortlessly.  Its also not the prettiest dish hence I sprinkled it with edible flowers, chive flowers and coriander.  I brought it to the table served my Fair TradeTierra Negra Round Saute dish, but a serving platter would do fine too. 

D really loved it.  The cooling aspect of the yogurt next to the warm and rich aubergine slices is just divine.  I have to say, the Aubergine braised in spicy tomato sauce would also be most excellent stirred through pasta. 

D has already asked me to make it again, I think I will but I will try it with marrow or maybe the with the courgettes that are beginning to from come from my garden.  *This main component of this recipe is vegan.  The Garlic Yogurt can obviously be substituted with a vegan alternative. 

Cherry Tomato, Sweetcorn and Coriander Salsa

Oh I know Friday is the start of the weekend for many people, but this week for me its Saturday.

I am looking forward to tucking into this super easy Cherry tomato, Sweet corn and Coriander Salsa later on. 

Now all I have to do is try and decide what movie to watch?!  

Turkish Menemen for Sunday Breakfast

I mentioned before that my husband confiscated my library card as I was failing to return books back and having ridiculous amounts to pay in  overdue fine fees.  Silly of me really, as we don't have money to throw away.  Anyway, a couple of months back he pitied me and returned it to me.  The local library doesn't have a large selection of vegetarian and vegan cookbooks, generally mainstream celebrity chef stuff, still I like to visit it and flick through whatever it has on its shelves.  

I know I really need to start reading proper books, maybe some fiction, rather than just hoarding cookbooks, so I ask any of you if you have any good reads that you would recommend, something that would engross me and take my mind of the what is happening or not happening around me.  Until then, I will continue to bring home a cookbook or two and most recently it was The Modern Pantry by Anna Hansen.  And guess what, I actually cooked from it!  There are a number of dishes that intrigued me in relation to world flavour combinations, but also the skill in making them that I would like to try for myself, but the one dish that I was tempted to try immediately was Turkish Menemen minus the Sumac Yogurt.  Turksih Menemen is also known to some as Turkish one pan eggs and pepper dish; or in other parts of the middle east Shakshuka or Moroccan Baked Eggs.  The first time I encountered it was in a 1980s vegetarian cookbook by British vegetarian food writer Rose Elliot, as mentioned in this recent blog post . 

South Indian Zucchini aka Courgette Kofta in Spicy Tomato Sauce

Deep or shallow fried, this Indian spiced batter wrapped tightly around its chosen vegetable always pleases guests.  Its also a great hunger pang cure as its pretty quick to knock up with most vegetables to hand, just be careful with the water content in the vegetable - you may need to squeeze some of the excess liquid out. 

Anyway, a few good years ago, when I had a glut of courgettes from growing my own, I did make a courgette variation and they were very taste indeed.  At the time, I was not a huge fan of courgettes, but I found myself converted when the courgettes were cooked this way - spiced, frazzled and shallow fried.   

If you want to elevate this dish further and want to make more of a meal from it, I mean move away from finger food fritter snack to a good plate of food, then think 'kofta'.  Kofta is another word for 'meatballs' except these are not made with meat, but vegetables, namely courgettes known by the name of zucchini to some of us.  Cook the batter more in round drops, rather than free-fall style, so that they resemble little 'balls', when they are all cooked add them to a spicy tomato sauce (recipe below) and serve with plain Basmati rice - really delicious.

I am sharing this recipe at  Fat Tuesday hosted by Real Food Forager and  Ricki at Diet, Dessert, Dogs for her Wellness Weekends 8-12 August.
South Indian Courgette Kofta  in Spicy Tomato Sauce
You will needs a deep fat fryer for this recipe.
Serves 6
Ingredients
For the courgette koftas
700 – 750g courgettes, grated
1 medium onion, finely sliced
100g chickpea flour
1 teaspoon of chilli flakes
2 – 4 green chillies, finely chopped
3 tablespoons chopped coriander
¼ teaspoon baking powder
1 teaspoon of salt
For the spicy tomato sauce
8 tomatoes, roughly chopped (or in the winter 1 x 400ml tin of tomatoes)
4 green chillies
2 inch piece of fresh ginger, chopped
2 teaspoon of ground cumin
1/2 teaspoon of turmeric
2 teaspoons of paprika
2 teaspoons of garam masala
6 tablespoons of sunflower oil
Coriander
Salt to taste
Method
For the courgette koftas
Squeeze the grated courgettes of its excess liquid. Then place all the kofta ingredients in a large bowl an mix well with your hands or a wooden spoon.
Heat the oil for deep or shallow frying. Then drop large tablespoons worth into the oil, turn them carefully so that they are golden all over, which will take about 4 minutes. Remove and drain on layers of kitchen towel to absorb excess oil. Keep doing this until all the batter is used.
For the spicy tomato sauce
In a food processor, blend the tomatoes, chilli, ginger and spices to a smooth puree. Season with salt to taste. Then in a wide pan, heat the oil. Add the blended sauce to the pan and fry over high heat for a few minutes. Then lower the heat and simmer for 35 – 40 minutes, about halfway through the process add about 200ml water to loosen the sauce.

When sauce is ready, gently add the koftas and heat together for a few minutes. Garnish with coriander and serve with naan bread or plain boiled rice.

Spicy Tomato - Mushrooms on Toast

Another take on mushrooms on toast. 

Yes its simply spiced up with tomatoes and makes for good hearty lunch, also a way to use up those tired looking mushrooms hiding at the bottom of the fridge.

You can choose to eat this a number of ways with: naan bread, stuffed in pitta breads, even with rice - but an hour or so ago, we had it for brunch simply spooned over toasted slices of stale bread. 

Hey sometimes stale bread can benefit from being toasted.  Some people would make croutons or even bread and butter pudding.  I would too, but my husband is not keen on Bread and Butter Pudding.   What he doesn't know though is I am planning to make some next year, if he won't eat it I  know plenty of nephews and nieces who will lap it up. 

By the way this is my 1111th blog post.  Wow I am pretty amazed with myself - its quite an achievement.  I would do something celebratory about it, like a small give-away but this will have to wait until next year now, when I have moved and settled into my new abode.

I am linking this recipe to Mom Trends for this weeks Friday Food and Recipe Linky.

Spicy Tomatoey Mushrooms

Serves 2

Ingredients

60g butter

1 tablespoon olive oil

1 medium onion, minced

1- 1 ½ teaspoon chilli powder

½ teaspoon turmeric powder

1 garlic clove, crushed

½ inch ginger, grated

Salt to taste

200g tinned tomatoes, chopped

300g – 340g mushroom, sliced in half

Optional: fresh parsley or coriander, minced

Method

Heat the butter and oil in a wide pan over a medium heat under very soft, then add in the spices, garlic and ginger and cook for a couple of minutes for the spices to infuse the caramelised onions. Stir in the chopped tomatoes and cook on medium heat until it begins to thicken..  Stir from time to time to prevent the sauce from sticking to the pan. When the tomato sauce is quite thick, stir in the mushrooms and  cook until your heart desires.  I like my mushrooms to still have some bite, but I know some some like them cooked down a lot.  When cooked to your satisfaction, taste and adjust seasoning if necessary, stir in the herb if using and serve immediately.

Senegalese Style Peanut Butter Soup

This is the first time I have ever made a peanut soup, albeit it with peanut butter from a jar.  I know tut tut, I should have made the peanut butter from scratch.  I hang my head down in shame as I had no excuse, I even had a large bag of peanuts in a packet.

D was a bit hesitant in trying this soup, saying curry powder and peanut butter sounded like a strange combination.  However, after the first spoonful, he was quite happy to finish it off.  He admitted though that he could not eat too much of it, as this is a rich creamy red soup.

Other than the peanuts - a main crop in Senegal, I don't know exactly what makes this soup Senegalese as this was not explained by the food writer.  I've read somewhere that 'Senghalese' should have read 'Singhalese' (cuisine from Sri Lanka), but I don't know how much truth is in that.

This soup is best eaten within a couple of days.  This is my first submission to Food of The World hosted by Simple Eating and Living et al.  The country is Senegal in West Africa,

Senegalese Style Peanut Butter Soup
Serves 6
Ingredients
2 tablespoons roasted peanut oil
1 large onion, finely sliced
2 garlic cloves, crushed
25g coriander with stems, minced
½ teaspoon chilli or cayenne powder
1 tablespoon curry powder
1 x 400g can tomatoes, chopped
175g unsweetened peanut butter (crunchy or smooth)
Salt to taste
Method
Heat the oil in a saucepan, then add the onion, garlic and coriander stems.  Give a stir, then cook over high heat for a few minutes to warm the onion.  Lower the heat and cook until the onion has softened, about 10 – 12 minutes.  Stir in the cayenne and curry powder.
Add the tomatoes, including all their juice and a pint of water.  Stir well and bring to a boil.  Drop in the peanut butter and simmer until the onions are soft and the peanut butter has dissolved, about 15 minutes.  Season the soup with salt and serve.  Adapted from Vegetable Soups from Deborah Madison.

Armenian Casserole

Whilst down South, we spent a few good days at my parents in Wales.  We were really spoiled for good, home cooked grub: ranging from savoury rice, pakoras and samosas to sweet rasmalays and mango ice-cream.  Every thing we ate was really delicious, but I have to admit I am sorta glad to be back in my own kitchen as my stomach really needs a little break, mostly from the deeply intense rich and heavily spiced red sauces. 

This afternoon I opted to make this 'sweet savoury chickpea casserole', again much like yesterday soba noodle dish this recipe relies a lot of store cupboard ingredients.  The tomato sauce is really light and delicately flavoured.  Sweetness comes from the apricots and sultanas and nuttiness from the chickpeas.  I guess you can eat it just as it is, straight from the bowl, but we enjoyed it with plain couscous. 

This recipe is inspired by one of my Scottish University friends who also happened to be of Armenian heritage and introduced me to some aspects of Armenian cuisine. 

Armenian-Style Chickpea Casserole
Serves 4
Ingredients
4 tablespoons olive oil
2 medium onions, finely sliced
2 - 3 cloves garlic, crushed
½ teaspoon fresh ginger, minced
1 teaspoon ground cumin
½ ground cinnamon
1 x 400g tinned tomatoes, chopped
About 2 pints of vegetable stock
1 x 400g canned chickpeas, drained and rinsed
80g dried apricots, quartered
50g sultanas
Method
Heat 2 tablespoons of oil in a wide pan and fry the onions and garlic until soft, then stir in the ginger, cumin and cinnamon and cook for a couple of minutes for the spices to coat the onions. 
Add the chopped tomatoes and cook for a few minutes for the sauce to thicken, then pour in the vegetable stock and bring to a boil.  Turn the heat down and allow to simmer for about 10 minutes.  Finally stir in the apricots, sultanas and chickpeas and simmer for 15 - 20 minutes.  Serve with couscous or rice.  This casserole is best made a day in advance for the flavours to mellow.  It reheats well too.

Baked Tomato Orzo

I know it don't look that pretty, but it was okay for a easy evening meal.  By easy I mean, your not in the kitchen watching this bubbling away as its baked in the oven.

This 'Baked Tomato Orzo' actually reminded me of the oven baked tomato rice I've made before. If you want, feel free to serve it with a green vegetable such as broccoli.

I am submitting this to I am submitting this to Presto Pasta Nights #229. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. However this week, PPN is being hosted by Ruth.

Baked Tomato Orzo
Serves 4
Ingredients
2 teaspoons olive oil
2 medium onions, sliced
3 – 4 cloves garlic, crushed
1 x 400g tin tomatoes, chopped
1 pint vegetable stock
1 tablespoon of basil, minced or 1 teaspoon or dried
Salt and pepper to taste
200g orzo or similar pasta
Optional: fresh slices of tomato and Cheddar cheese for serving
Method
Preheat oven to gas mark 5.
Heat the oil over medium heat, then add onion and garlic and cook until the onion starts to brown. Stir frequently while cooking. Add the remaining ingredients, except for the orzo and cheese if using. Bring to a boil, then stir in orzo and remove from heat. Spoon into a casserole dish. Bake uncovered for 45 minutes, stirring twice during cooking time. Stir before serving, Top with tomatoes ans sprinkle lightly with cheese if using. Adapted from The Vegetarian Gourmet Bobbie Hinman.

Spicy Pasta with Vegan 'Chorizo'

A little while ago, D requested if I could make some 'chorizo' seitan sausages, having enjoyed them the first time round of course I happily obliged. 

Just a word of warning though, don’t get cocky and over-confident making seitan sausages at home. I wrapped mine too tightly: not did one explode, two explode, but three exploded.  Thankfully, they were still all edible. Also upon wrapping with foil, make sure that the shiny side of the foil is on the inside.  Anyway,  have found these 'chorizo' seitan sausages ever so versatile. On one day I made this 'Chorizo' Sausage Pasta dish.

This pasta dish is essentially an Arrabiata sauce: olive oil, onions, garlic, chillies and tomatoes to which I have stirred in home made 'chorizo' seitan sausages.  The spicyness of this pasta dish was intensified further by the addition of the chorizo coins.  I liked it very, very much.

I am submitting this to I am submitting this to Presto Pasta Nights #228. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN is being hosted by honeybunch of The Lives & Loves of Grumpy's Honeybunch.

Spiced spaghetti with chickpeas

This spiced spaghetti with chickpeas is one of my store cupboard staples when fresh produce is low at home; or when I'm feeling a little lazy to cook.

I can't say that this will be one of the tastiest pasta dishes you will ever eat, but you will find it warming and it will fill that hole in your hungry belly.

I've posted this dish on my blog in my early blogging days (without a recipe).  Please click here and look at the photograph, my food presentation has certainly improved over the years.  

On a side note note related to food, nephew returned home last weekend.  We had also planned to travel down South again, but I had expressed to D that the travelling was beginning to wear me down and perhaps he should travel down on his own to see his mother.  Well his plans changed all together, when his mother decided she would join us in Scotland this time. D often jokes with his friends, 'we may not have children of cour own, but we sure have adopted a granny'.  D's mother arrives here at the weekend and plans to stay for the week.  We are both looking forward to it and planning of things to do, but it seems that the weather will not be on our side.  Lots of rain in the West of Scotland has been predicted.      

I am submitting this to I am submitting this to Presto Pasta Nights #226. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN is being hosted by Simona of Briciole.

Spiced spaghetti with chickpeas
Serves 2 (can easily be doubled)
Ingredients
60ml olive oil
1 small onion, finely sliced
2 cloves garlic, crushed
1 teaspoon chilli flakes
1 -1½ teaspoon freshly ground cumin
1 x 400g tinned tomatoes, crushed
Salt and pepper to taste
1 x 200g tinned chickpeas, drained and rinsed
Optional: Handful of fresh coriander, parsley or mint, minced
Method
Cook enough spaghetti pasta enough for two people.  Then drain and set aside.
While the pasta is cooking, make the sauce.
Heat the oil in a wide pa and gently fry the onions and garlic until soft, then add in the spices and cook for a minute, before stirring in the tomatoes.  Cook over medium heat for 20 - 25 minutes or until the sauce becomes thick.  Season the sauce to taste with salt and pepper, then stir in the chickpeas and cook for about 5 minutes.  Stir in the pasta and fresh herbs if using and serve immediately.

Crispy Okra Fries

Okra or green lady fingers as my Dad would often call them in order to make them appeal to me and my siblings curiosity; and in the hope that we would enjoy eating them as an exotic vegetable.  It didn't work, the gelatinous texture always deterred us.  However we were always in awe at its enchanting name 'green lady fingers' to us sounded like 'Green Goddess'.  Just imagine if they had been purple - 'the purple lady'.  Purple okra does exist, I remember last year fellow blogger, little black fox mentioning them and the possibility that she may be growing some this year, I wonder if she ever did. 

In the past I've shared one okra recipe that I could stomach eating.  Here is another one that I think you may also approve of.

Crisp Okra translated and known in the South Asian community as Akri Bhindi or Kurkuri Bhindi.  Imagine tempura and french fries combined, well I can only describe this as okra fries.

In order to elevate this recipe further, you do need to have a well stored spice cupboard as this relies on ingredients that are not often found in some peoples kitchen.  The two that I am referring to here are Garam masala and chaat masala.  Garam Masala is a blend of aromatic warm spices that includes coriander, cumin and cloves.  Garam Masala is often used as a flavouring in South Asian dishes sprinkled on dals, stirred into natural yoghurt or here as an additional seasoning.  Chaat masala is also a spice blend.  It traditionally consists of dried mango powder (amchoor), black salt (kala namak), coriander, cumin, dried ginger, black pepper, asafoetida, salt and chili powder. This spice combination produces a sweet and sour taste, reminisce of tamarind but in powder form. It is used to flavour a number of South Asian fast food dishes found at melas and fairground attractions, such as Aloo Chaat, dahi puri,and golgappay.  Its also great just scattered over sliced fruit like oranges, apples and pears.  I find that there is something quite addictive about chaat masala - In the past, I would often found myself dipping my fingers into the container.  I know, I know its a bad habit - that's why I don't do it anymore, not particularly hygienic.

I am not expecting you to go out and buy spices to make your own garam masala or chaat masala as there are plenty of supermarkets that now sell the spices ready made.  I hope you can find some.  If not, you can still make this recipe without, it will still be fine - just not as spicy.

You can enjoy the crispy okra fries simply as light nibbles, but I wanted to make more of a meal of it so made some spicy tomato sauce and served it with plain Basmati rice.

Crisp Okra Fries
Serves 4
Ingredients
260g fresh okra
Optional: 4 red chilli peppers
1 small onion
1 teaspoon salt

½ teaspoon chilli powder
1 teaspoon Garam masala or chaat masala 

60g chickpea flour
Vegetable oil for deep frying
Method
Cut the okra, chilli and onion into think julienne strips.  Add all the spices and flour and mix well to coat all the vegetables, you may need a teaspoon of water to combine.
Heat the oil and then fry the okra mixture until crisp and browned.  Drain and serve immediately; or stirred into the spiced tomato sauce.

For the spicy tomato sauce
Ingredients
8 tomatoes, roughly chopped or 1 x 400ml tin of tomatoes
2 - 4 long red chillies
2 inch piece of fresh ginger, chopped
2 teaspoon of ground cumin
½ teaspoon of turmeric
2 teaspoons of paprika
2 teaspoons of garam masala
Salt to taste
6 tablespoons of sunflower oil
Optional: Handful of fresh coriander, minced
Method
In a food processor, blend the tomatoes, chilli, ginger and spices to a smooth puree. Season with salt to taste. Then in a wide pan, heat the oil. Add the blended sauce to the pan and fry over high heat for a few minutes. Then lower the heat and simmer for 35 – 40 minutes, about halfway through the process add about 200ml water to loosen the sauce.
When sauce is ready, gently add the crisp okra fries and heat together for a few minutes.  Garnish with optional coriander.

Aubergine, Tomato and Tamarind Stew

Another aubergine and chickpea combination.

This time with different warming flavours.  Part of the reason for making this recipe was to enjoy seasonal produce, in this case aubergines and tomatoes.  The other reason to use up store cupboard ingredients, in my case tinned chickpeas and tomatoes.

Really these aubergines should have been chopped into chunks with other summer vegetables such as courgettes and peppers, then skewered and put on a veggie BBQ.  But no here the aubergine chunks are roasted and added to a bubbling stew.

Yes, here is a stew for the summer because you know at some point its going to belt down with rain.  This stew was very reminisce of the Tamarind Vegetable Pot with cumin dumplings and even the Swiss Chard, Chickpea and Tamarind Stew I made last year. I served it simply with plain Basmati rice.

I am also submitting this to Simple And In Season as both aubergines and tomatoes are in season.
Aubergine, Tomato and Tamarind Stew
Serves 4
Ingredients
1 large aubergine
4 tablespoons olive oil
1 onion, finely sliced
2 – 3 cloves garlic, crushed
1 large red chilli
1 teaspoon cumin, freshly ground
½ teaspoon coriander, freshly ground
1 teaspoon brown or black mustard leaves
1 x 400g tin of tomatoes, chopped
1 scant tablespoon of tamarind paste
1 x 400g tin of chickpeas, drained and rinsed
6 – 8 tomatoes, cut into quarters
A small handful of mind, roughly chopped
Salt and pepper to taste
Method
Preheat oven to gas mark 5.
Cut the aubergine into cubes and roast for 20 – 30 minutes on a lightly oiled tray.  Remove and set aside.
Heat the olive oil and gently fry the onion, garlic and whole chilli until softened, stirring occasionally. Stir in the spices and cook for a few minutes. Add the tinned tomatoes and simmer for 10 minutes, then stir in tamarind, and chickpeas and cook for 5 minutes, before stirring in the aubergine and fresh tomatoes. Cook for a further 15 minutes. Check seasoning and stir in the mint before serving. Adapted from Leon by Allegra McEvedy.

Chilli Tomato Potato Tart

I didn’t make this 'Chilli Tomato Potato Tart' solely for myself. My dear nephew has time off from work – a whole week in fact – Instead of doing what many young people do book a flight to Benidorm, Magaluf or Lanzarote to ‘party’ in the sun, he had decided to travel up from Wales to rainy Scotland to keep his aunty amused while his Uncle is away. What a considerate young man.

According to my nephew, the tart was really ‘really nice’, but to expand further on his expression of delight, let me share with you that the chilli flecked pastry was crisp. The tomato sauce was both sweet and delicately spiced, and finally the sliced potatoes on top were both soft and crisp. I served the tart with some garlicky kale. Lovely.
Chilli Tomato Potato Tart
Serves 4 – 6
Ingredients
1 tablespoon olive oil
1 -2 cloves garlic, sliced
1 x tinned tomato, chopped
1 large fresh chilli, sliced or 1 generous teaspoon chilli flakes
1 teaspoon salt
400g potatoes, boiled in their skins for 15 minutes, then peeled and sliced thinly
Salt to taste
Olive oil for drizzling
Optional: 25g Parmesan cheese or equivalent, grated. This is the brand I use. It is suitable for vegetarians.
For the chilli flecked pastry
200g plain flour
A pinch of slat
100g unsalted butter
1 teaspoon of chilli flakes
Method
First make the pastry
Put the flour and salt into a large bowl, rub in the butter until it resembles fine breadcrumbs. Stir in the chilli. Add in enough cold water to make a firm dough, then chill or roll out on a lightly floured surface and use to line a 8inch fluted tart tin. Lightly prick the base with a fork. Chill for 30 minutes, then line with baking parchment paper and baking beans. Put into a preheated oven Gas mark 6. Bake on middle shelf for 15 minutes, then remove the parchment paper and beans and return to oven for another 5 minutes. Remove from the oven and allow to cool.

For the filling
Ina pan, heat the oil, add the garlic and chilli and cook gently for 5 minutes for the flavours to infuse the oil. Then add in the tinned tomatoes and salt. Simmer for 20 minutes or until the tomato sauce is thick. Adjust seasoning if necessary. Set aside and allow to cool.

To assemble
Spread the tomato mixture evenly on the tart base, then cover with the slices in concentric circles (you may or may not use all the sliced potatoes), pressing gently. Drizzle over a little olive oil and scatter over Parmesan cheese if using. Increase the heat of the oven to Gas Mark 7 and bake for 15 – 20 minutes until the top is lightly golden.
Adapted from Annie Nichols Potatoes