Product Category: Tomato

Ingredients

• 250g assorted fresh tomatoes (we have used Cocktail truss, Perino, Perino Gold)
• 150g burrata cheese
• 1 white nectarine
• 1 yellow nectarine
• 2 apricots
• 1 tbsp basil pesto
• handful rocket
• sea salt and cracked pepper, to taste

Method

1. Slice the Cocktail truss tomatoes, nectarines and apricots. Cut the Perino tomatoes in half.
2. Place the burrata on a serving platter and arrange the tomatoes and fruit around it.
3. Garnish with rocket and season with salt and pepper.
4. Finish by drizzling with basil pesto, and enjoy!

Ingredients

• 500g Truss tomatoes
• 1/4 cup olive oil
• 1/4 cup packed basil leaves, finely chopped
• 3 garlic cloves, finely minced (1 tablespoon)
• 1 – 2 sheets short crust pastry, thawed
• 1/3 cup grated parmesan cheese
• 1/3 cup feta
• 500g zucchini
• Fresh basil
• Salt and pepper, to taste

Method

1. Combine the minced garlic, finely chopped basil, and olive oil in a small bowl. Season with salt and pepper.
2. Slice zucchini into 1/8 inch slices and tomatoes into 1/4 inch slices. Place on a layer of paper towels to soak up any excess moisture. Set aside.
3. Press pastry into large tart tin and brush lightly with basil-garlic oil and sprinkle on all of the parmesan cheese.
4. Starting on the outside edge, layer the zucchini and tomato slices alternately in a circular pattern – be sure to tightly layer them against each other as they will shrink once baked. Continue until the entire tart shell is filled.
5. Brush vegetables generously with with basil-garlic oil and season with salt and pepper.
6. Bake at 200 degrees for 30-45 minutes, or until the tomatoes and zucchini are soft and lightly caramelised.
7. Sprinkle with crumbled feta and fresh basil. Serve warm or at room temperature.

Tip: Try to leave the bigger slices of zucchini and tomato for the outside circle and small slices for the inner circles.

Ingredients

• 250g punnet Cocktail Truss Tomatoes
• 1 head cos lettuce
• 4 rasher of bacon, diced
• sea salt & cracked pepper, to taste
• lemon wedges, to serve

Blue Cheese Dressing

• 1⁄3 cup blue cheese, crumbled
• 1⁄3 cup mayo
• 1⁄3 cup sour cream
• 1 tablespoon lemon juice
• sea salt & cracked pepper, to taste

Method

1. Fry the bacon pieces in sauce pan over medium heat until golden and crispy. Set aside to cool.
2. Make the blue cheese dressing by combining the mayonnaise, sour cream, lemon juice, pepper, salt and half of the blue cheese in food processor or blender. Process until well combined.
3. Stir in remaining blue cheese and set aside.
4. Separate the cos lettuce leaves from the head and place on a serve plate. Slice each cocktail tomato into quarters and place 2-3 piece on each lettuce leaf.
5. Divide the bacon pieces across each leaf and drizzle with blue cheese dressing
6. Finish with salt and pepper, to taste and serve with lemon wedges.

Ingredients

• 1 small red onion, finely chopped
• 400g hummus
• 1 tsp lemon juice
• 1 tbsp olive oil
• handful flat leaf parsley, finely chopped
• 1 tbsp dukkha
• 1 packet pita bread pockets, lightly toasted
• additional olive oil for serving

Spiced Chickpeas:

• 425g can chickpeas, well drained
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Method

1. Preheat oven to 190 C.
2. Place chickpeas in a mixing bowl. Top with spices, oil and toss to combine.
3. Spread on a baking tray and bake for 20 – 25mins or until golden brown. Set aside.
4. In another bowl mix hummus with olive oil and lemon juice to create a smooth consistency.
5. Spread thickly on a large serving platter and top with spiced chickpeas, red onion and parsley.
6. Quarter each Sweet Berry Truss tomato, place on top of the hummus and lightly season with dukkha.
7. Finely drizzle with olive oil before serving.
8. Serve with lightly toasted pita bread.

Ingredients

• 2 x 130g punnet Sweet Berry Truss Tomatoes, quartered
• 1 onion diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 300g paella or risotto rice
• 2 tablespoon white wine
• 900ml chicken stock
• 400g seafood (of your choice)
• ½ lemon juice, cut other half into wedges
• ½ cup flat-leaf parsley, roughly chopped

Method

1. Heat the oil in a large frying pan over a medium heat. Add the onion and soften for 5 minute until brown.
2. Add the rice, paprika, thyme and stir for 1 minute, then mix in the white wine.
3. Once the wine has evaporated add in the chicken stock.
4. Cook for 15 minutes, mixing now and again until rice is almost done and surrounded by a little liquid.
5. Add the seafood into the pan, stir in the tomatoes and cover with a lid.
6. Simmer for 5 minutes, or until the seafood is cooked through and the rice is tender.
7. Squeeze over the lemon juice, sprinkle with parsley and serve with extra lemon wedges.

Ingredients

• 750g assorted of fresh tomatoes (we have used Perino, Perino Gold and Cocktail Truss)
• 2 tsp coarse sea salt
• 2 tbsp apple cider vinegar
• 1 ½ cups rolled oats
• 60g ground almonds
• ½ cup grated parmesan cheese
• ½ bunch thyme
• 80g butter
• 60g goats cheese

Method

1. Preheat the oven to 180°C.
2. Cover a 20cm oven proof dish with a light coat of butter. Leave the remainder of the butter out to soften to room temperature.
3. Chop tomatoes in half, place in the baking dish and toss with 1 tsp sea salt and apple cider vinegar.
4. In a separate bowl thoroughly mix the oats, ground almonds, grated parmesan, chopped thyme and the remaining sea salt.
5. Dice the butter into cubes and work into the oat mixture, using your hands to mix until large crumbs are formed.
6. Pour the crumble filling evenly over the tomatoes.
7. Bake in the oven for 40 minutes, until the tomato juices are bubbling around the edges and the crumble is firm and browned.
8. Serve while warm with a spoonful of goats cheese and garnish with a few thyme leaves.

Ingredients

• 500g Large Blush Truss Tomatoes
• 100g whole grain rice
• ½ red onion, finely chopped
• 5 tablespoons extra virgin olive oil
• 2 small zucchinis, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon tomato puree
• 2 tablespoons shredded mint leaves
• 2 oregano sprigs, leaves chopped

Method

1. Preheat the oven to 160 degrees.
2. Cook rice as per packet instructions.
3. Chop the tops off the tomatoes, then use a teaspoon to scoop out the insides (set aside for later use). Make sure the shells are intact. Arrange the shells in a medium baking tray and place them close together.
4. Place the onions in a pan and fry with 2 tbsp olive oil over a medium heat, stirring until browned. Add the zucchini, turn the heat up and cook until softened.
5. Add the garlic and tomato puree, cook for a minute then stir in the rice and tomato insides removed earlier. Simmer, stirring often until the mixture has a loose risotto consistency. Remove from the heat and stir in the herbs.
6. Scoop the rice mixture into the tomato shells, filling them to the top. Replace the tomato tops and drizzle the remaining olive oil and bake in the oven for 1 hour.
7. Take them out once they are tender and the rice is cooked through.
8. Serve the stuffed tomatoes with a fresh green salad.

Ingredients

• 200g Perino red & gold tomatoes, quartered
• 1 bunch asparagus
• 1 radish, thinly sliced
• 100g labna
• handful mixed salad leaves
• micro herbs, for garnish
• salt and pepper, to taste
• olive oil, for serving

Method

1. Bring a saucepan of water to boil and lightly blanch asparagus.
2. Place a thin layer of labna on each plate.
3. Top with asparagus, mixed salad leaves and radish.
4. Add tomatoes and season with salt and pepper.
5. Garnish with micro herbs and drizzle lightly with olive oil to serve.

Ingredients

• 200g Perino tomatoes, sliced in rounds
• 2 cobs fresh corn
• 1 small red onion, finely chopped
• 1 avocado, diced
• 1 cucumber, diced
• ½ red capsicum, seeds removed, chopped
• 2 spring onion, finely sliced
• handful flat coriander, chopped and extra for serving
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• salt and pepper, to taste

Method

1. Char fresh corn cobs on a hot griddle until well coloured and set aside to cool.
2. Place tomatoes, onion, avocado, cucumber, red capsicum, spring onion and
   coriander in a large bowl.
3. Slice the corn off the cob and add to bowl. Toss to blend.
4. Add fresh lime juice and olive oil. Toss again and season to taste.
5. Top with additional coriander leaves and serve.

Ingredients

• 1 x 250g punnet Cocktail tomatoes, halved
• 1 small ciabatta loaf
• 4 tbsp extra virgin olive oil
• ¼ cup fresh thyme
• 1 tbsp balsamic vinegar
• 1 large red shallot, finely diced
• ½ bunch basil
• sea salt and freshly ground black pepper

Method

1. Heat oven to 160°C.
2. Tear the ciabatta into bite sized pieces. Toss the bread in 2 tablespoons of the olive oil, a sprinkling of salt and thyme.
3. Lay the bread onto a lined tray and bake until crunchy, about 15 minutes.
4. Make a dressing by whisking the remaining olive oil with the balsamic vinegar and shallots.
5. Place the Cocktail tomatoes in the dressing to marinate.
6. Once the bread is toasted, toss with the marinating Cocktail tomatoes.
7. Garnish with fresh basil leaves and serve.

Tip: To turn this dish into a canapé, simply slice the ciabatta thinly before toasting and serve the tomatoes on each slice.