Three Genius and Delicious Summer Recipes with Tomatoes

Sweet Berry Truss, Basil and Bocconcini Canapés

canapesImage via pinterest

Makes 6-8. Preparation Time: 15 minutes

Ingredients

– 130g punnet of Woolworths Gold Sweet Berry Truss Tomatoes

– 6-8 baby bocconcini, torn in half

– 6-8 basil leaves

– 1 tablespoon olive oil

– sea salt and freshly ground black pepper, to taste

Method

1. Cut tops off Sweet Berry Truss tomatoes. Using a teaspoon, scoop out flesh and seeds and discard.

2. Place bocconcini evenly into the tomatoes and top with basil leaves.

3. Lightly drizzle with olive oil and season to taste. Serve immediately.

Tips:

If baby bocconcini are unavailable, substitute with quarters of the regular sized bocconcini.

In a hurry, put a platter of scooped Strawmato’s, bocconcini, basil and seasonings on a platter and let guests make their own!

 

Avocado and Sumac Spiced Stuffed Pepper Tom™

stuffed-pepper-tomsImage via pinterest

Makes 8. Preparation Time: 15 minutes

Ingredients

– 310g punnet of Pepper Tom™

– 1 avocado, peeled and stone removed

– 1 teaspoon sumac

– 1 spring onion, thinly sliced

– 1 tablespoon finely chopped mint

– sea salt and freshly ground black pepper, to taste

– extra sumac and mint leaves, to garnish

Method

1. Cut tops off Pepper Tom™,. Using a teaspoon, scoop out flesh and seeds and discard.

2. Combine avocado, sumac, spring onion and mint in a small bowl. Season to taste. Spoon filling evenly into each tomato.

3. Top each Pepper Tom™ with a generous sprinkle of sumac and mint leaves. Serve immediately.

Tips:

If not being served immediately add a little squeeze of lime or lemon juice to prevent the avocado from browning.

 

Super Tom™ and Chickpea Salad

chickpea-saladImage via pinterest

Serves 4. Preparation Time: 15 minutes

Ingredients

– 200g punnet of Super Tom™, halved

– 300g can of chickpeas, drained and rinsed

– ½ small red onion, thinly sliced

– ¾ cup fresh flat-leaf parsley leaves

– 50g feta cheese, crumbled

– 1 tablespoons red wine vinegar

– ½ tablespoon olive oil

– 1 teaspoon caster sugar

– sea salt and freshly ground black pepper, to taste

Method

1. Make vinaigrette by combining vinegar, oil and sugar. Season, to taste, with salt and pepper.

2. Combine chickpeas, Super Tom™ tomatoes, onion and parsley in a bowl.

3. Add vinaigrette and toss gently to combine.

4. Top with feta and serve.

 

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