Get fresh: Tomato heaven

Get fresh

Seeking inspiration for warmweather meals? Look no further than your own backyard.

One of the best parts about spring and summer is watching vegie patches and herb gardens thrive and produce food that can be turned into delicious meals.

Tomatoes, carrots, broccoli, zucchini, spinach and snow peas grow really well in Australia, as does basil, mint, thyme, rosemary and coriander.

Thankfully these vegetables and herbs go great in many fresh and easy summer meals, so we’ve compiled a few easy recipes that can be made using your very own, home-grown vegies and herbs.

ISRAELI SALAD WITH FETA

INGREDIENTS:

• 2 cucumbers, diced (no need to peel) • 1 punnet of cherry tomatoes halved • 4 thinly sliced spring onions, white and green parts (about ½ cup) • ¼ cup chopped fresh Italian parsley • ¼ cup chopped fresh mint • ½ tsp of oregano • 4 tbsp extra virgin olive oil • 1½ tbsp lemon juice, from 1 lemon • ½ tsp salt • ¼ tsp freshly ground black pepper • 170g feta cheese, diced (about 1 cup)

METHOD:

1. Prepare all the ingredients. 2. Add to a large bowl, except for the feta, and toss well. 3. Add the feta and gently mix. 4. Taste and adjust the seasoning, adding more salt, pepper and lemon juice if necessary and serve. 5. Note: This salad can be prepared up to 3 hours before serving, without the feta, and stored in the fridge until needed. Source: Once Upon a Chef

BRUSCHETTA

INGREDIENTS:

For tomatoes: • 4 tbsp extra virgin olive oil • 2 cloves garlic, thinly sliced • 4 large tomatoes, diced • ¼ cup thinly sliced basil • 2 tbsp balsamic vinegar • 1 tsp salt • Pinch of crushed red pepper fl akes For bread: • 1 large baguette, sliced 2cm thick • Extra virgin olive oil, for brushing • 2 cloves garlic, halved

METHOD:

1. Make marinated tomatoes. In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool. 2. In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper fl akes. Add garlic and oil from the skillet and toss to combine.

Let marinate for at least 30 minutes. 3. Meanwhile, toast the bread. Preheat oven to 200°C. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves. 4. Spoon tomatoes on top of the bread just before serving. Source: Delish

CAPRESE SALAD

INGREDIENTS:

• 4 large tomatoes • 4 bocconcini, sliced • ¼ cup torn basil leaves • Salt and cracked black pepper • Extra virgin olive oil, to serve • Balsamic vinegar, to serve

METHOD:

1. Slice each tomato from top to bottom into 1cm thick slices. 2. Slice up the bocconcini into thin slices 3. Place both the tomato and bocconcini on a serving plate and top with basil leaves. Sprinkle with salt and pepper. 4. Before serving, drizzle the salad with balsamic vinegar and olive oil. 5. Note: Sliced peaches can also be added to this dish.

Slice each into the same size as tomato and add to the plate with the tomato and bocconcini. Source: Taste

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