A toast to toma­toes

Pip, pip hooray to any time good food that can be used in many dishes, writes Orielle Berry

Weekend Argus (Sunday Edition) - - FOOD AND DRINK -

bal­samic vine­gar to the pan along with two heaped tea­spoons of brown su­gar. Al­low the onions to cook very slowly un­til they are soft.

Scat­ter one cup of grated ched­dar over the baked pas­try and then spread the onion mix­ture over.

Beat four eggs and mix with half a cup of cream, cream cheese or sour cream and pour over the mix­ture.

Bake in a medium oven and just be­fore it sets put two hand­fuls of baby rosa toma­toes cross­wise over the pie.

Driz­zle with olive oil and al­low to roast un­til they are soft.

Re­move from oven and eat im­me­di­ately.


Add sliced tomato to your sand­wiches and wraps for flavour and colour.

Add diced canned toma­toes to home-made or bot­tled mari­nara sauces when mak­ing pasta.

Used canned, fresh diced or stewed toma­toes in soups.

Have a piece of toast with av­o­cado and tomato slices.

Make your own quick salsa with diced toma­toes, onion, jalapeno, co­rian­der and freshly squeezed lime.

Dice fresh toma­toes and add them to rice and beans, que­sadil­las or tacos. Add them to your omelettes or scram­bles for break­fast.

freshly sliced toma­toes and sliced moz­zarella with bal­samic vine­gar and top with chopped basil.

a quick tomato bruschetta for an ap­pe­tiser.

Try this easy and whole­some tomato, but­ter bean, avo, feta and radish salad splashed with a vinai­grette and ac­com­pa­nied by crusty bread.

Pic­ture: Orielle Berry

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