When it’s tomato season, I always find myself with an abundance of sweet, ripe, bursting-with-juice tomatoes. Some of them come from my dad’s hydroponic plants, some from my grandpa’s trusses, and some, from my friends at Blush Tomatoes.
Bright, firm, juicy and sun ripened in glasshouses, Blush are Australia’s leading producer and marketer of premium Glasshouse tomatoes.
Blush has 30 hectares of glasshouse located in Guyra, atop the Northern Tablelands of NSW. Thanks to the unique micro climate – it’s perfect for growing tomatoes that are packed with taste and flavour!
Not only are tomatoes such an important part of so many dishes; they add acidity, which is necessary in heavier dishes, and colour to make everything look better- but they’re so good for you.
Tomatoes include an impressive amount of vitamins A, C, and K, as well as significant amounts of vitamin B6, folate, and thiamin. They’re are also a good source of potassium, manganese, magnesium, phosphorous, and copper! Dig in I say!
My Top Tomato Recipes:
Thick, Rich, Tomato and Basil Soup
Inspired by my Creamy Vegan Mushroom Linguine (loved by SO many of you) I wanted to test out some different vegetables and add in some colour.
Comfort food with no animal nasties… it ticks all of my boxes.
- YIELD: 4 Servings
- PREP: 15 mins
- COOK: 15 mins
- READY IN: 55 mins
- 1 tbsp Extra Virgin Olive Oil
- 1 Brown Onion chopped
- 1/2 Red Capsicum diced
- 1 small red chilli chopped, and seeds removed
- 1 garlic clove crushed
- 400 ml Full Fat Coconut Cream
- 1 tsp Ground Turmeric
- 2 tsp Himalayan Sea Salt
- Fresh cracked pepper to taste
- 1 cup Broccoli Florets
- 500 g homemade or bought gnocchi
- 1 pk Blush Cherry Tomatoes
- Pre-heat oven to 180C and line a baking tray with non-stick paper. Arrange the tomatoes, and sprinkle with salt. Pop in the oven.
- Put on a big pot of salted water to boil.
- Meanwhile, heat the olive oil in a large pot, and sauté the onions and garlic, then add the capsicum and chilli, until soft and fragrant.
- Add the coconut cream, broccoli florets, turmeric, salt and pepper- and bring to a gentle boil.
- Pop them into the creamy sauce, taking care not to stir them too much, and check your tomatoes! Remove when the skin is just split and they're soft and hot.
- Ladle a spoon (or three) full of the gnocchi and sauce into bowls, and top with the tomatoes. Season and serve! (Mine is topped with homegrown dried thyme)
- CUISINE: Italian
- COURSE: Main Meals
- SKILL LEVEL: Beginner
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