1 Roasted Tomato Bruschetta
Place 500g cherry tomatoes, onto a tray. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 min at 180C (160C fan forced). Mash with a vegetable masher and season to taste with balsamic vinegar. Serve over slices of sour dough toast.
2 Tomato & Basil Pasta Sauce
Sauté 6 cloves garlic and 1 finely diced onion in a little oil oil. Add 2 x 800g cans chopped tomatoes, 2 tablespoons tomato paste and 2 teaspoons caster sugar. Simmer for 30 min, season to taste, stir in 1/4 cup chopped fresh basil. Serve over pasta.
3 Risotto Stuffed Tomatoes
Got a little leftover risotto? Remove the tops from some vine ripened tomatoes and fill with risotto. Replace the tops and drizzle with olive oil. Bake at 180C (160C fan forced) for 10-15 min. Serve with rocket salad.
4 Tomato Smoothie
Chop 2 tomatoes and freeze for 15 min. Pop into a blender with 1 chopped carrot, 1 chopped celery stick, 1/3 cup apple juice. Blend until smooth, pour over ice and serve with a wedge of lime and a sprinkle of pepper.
5 Tomato & Mozzarella Salad
Combine sliced or chopped medley or vine ripened tomatoes on a plate with sliced buffalo style mozzarella. Scatter with basil leaves and drizzle with olive oil. Serve with a dollop of pesto.