Who doesn’t love a juicy ripe tomato?? 🍅😀
These beauties are at their peak this time of year, and though we all know and love them in basics like in salads and on pizza, many of us don't go outside of those boundaries.
So to help inspire you, here are a couple of recipes that might stretch you out of your tomato comfort zone!
Ingredients:
- 850g fresh ripe tomatoes
- 4 eggs
- 1/4 cup molasses
- 1/4 cup vegetable oil
- 3/4 cup applesauce
- 4 cups all purpose flour or gf all purpose flour
- 2 tsp bicarb soda
- 1 tsp salt
- 4 tsp cinnamon
- 3 tsp nutmeg
- 2 tsp ground ginger
Directions:
- Preheat oven to 175 degrees and line a 9x13" pan with parchment paper.
- Remove stems and cores from tomatoes, place remainder in food processor and puree until liquidy. Measure out 2 and 3/4 cups in separate bowl. Use remainder as you wish!
- In large bowl, beat eggs, sugar and molasses until smooth. Add oil and apple sauce and mix well. Stir in tomato puree.
- Add all dry ingredients over the wet mixture and fold gently until incorporated.
- Pour into prepared pan and bake for 35-45 minutes.
- Serve with a dusting of icing sugar, or make a simple glaze to top your cake. Dig in and enjoy!
Ingredients:
- 3 tbsp olive oil, divided
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 large flat mushrooms
- 1 cup tomatoes, diced
- 1/2 cup mozzarella cheese, shredded or fresh
- 1/3 cup thinly sliced basil
- 2 tsp balsamic vinegar
Directions:
- Preheat oven to 200 degrees.
- To prepare the mushrooms, twist off stems and use a spoon to scoop out the gills.
- Combine 2 tbsp oil, garlic, and a pinch of salt. Using a brush, coat the mushrooms with this mixture. Place on large baking sheet and cook for 10 minutes.
- In separate bowl, combine tomatoes, remaining oil, mozzarella (shredded or cut into small pieces), basil, salt and pepper.
- After 10 minutes, remove mushrooms from oven and fill with the mixture. Bake until cheese is fully melted, about 12-14 minutes.
- Remove from oven, drizzle with vinegar and serve!
