There is so much you can do with tomatoes, from light and fresh summery salads to heart warming stuffed beefsteaks. On these pages we feature a small collection of our favourite recipes and inspirational ideas for getting the most out of our tomato inspired product range.
Are you 'The Cook' or a self proclaimed 'Nibbler'? Do you know a 'Hot One' or a first class 'Mixologist'? For printable tips and recipes for all of our product bundles click the links below [click the back button to return to this page].
Stuffed beefsteak tomatoes
8 large beefsteak tomatoes
1 small onion, diced
2 cloves of garlic, crushed
4 tbsp olive oil
150g easy-cook basmati rice
300ml hot vegetable stock
15g fresh basil leaves finely chopped, save a few leaves for garnish
The finely grated zest of ½ a lemon
35g grated mature cheddar cheese
Mixed salad to serve
Preheat the oven to 190C/gas mark 5. Remove the top 2cm of each beefsteak tomato. Extract the seeds and pulp and set aside in a bowl.
Fry the onion and garlic on a medium heat, allowing them to soften but not to brown. Add the tomato pulp to the pan and increase the heat slightly. Simmer for approximately ten minutes. Add the vegetable stock and the rice, cover and leave to cook for around ten minutes before stirring in the basil, lemon zest and cheese. Season to taste.
Place the hollowed out beefsteak tomatoes on to a lightly oiled baking tray and carefully spoon the rice mixture in, leaving enough room to replace the tops. Bake the tomatoes into the oven for 25-30 minutes, until the tomato flesh is tender and the rice is fully cooked.
Decorate with fresh basil leaves and serve with a crisp mixed salads