Tag Archives: Cherry tomatoes

Three Bean Chilli

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It’s always handy to have a good vegetarian chilli recipe and this one is a winner, we have it with a dollop of sour cream and a little grated cheese with rice or I thicken the sauce and use it as an enchilada filling, yummy!

If you can’t find tinned cherry tomatoes then tinned chopped tomatoes work just the same and I buy big jars of fire roasted capsicums as I’m lazy, you could char the capsicums over the barbecue and peel them yourself if you are that way inclined!

Serves 8-10.

Ingredients

A good splash of olive oil

1 large onion, finely diced

4 garlic clove, crushed

2 red chillis, deseeded and finely diced

1 tablespoon smoked paprika

4 Fire roasted capsicum, finely sliced

2 x 400g tin borlotti beans, drained and rinsed

1 x 425g tin black beans, drained and rinsed

1 x 400g red kidney beans, drained and rinsed

2 x 400g tin cherry tomatoes in tomato juice

500mls vegetable stock

2 tablespoons tomato paste

2 tablespoons maple syrup

salt and pepper

Method

In a wide pan, heat the oil and cook the onion until soft.

Add the garlic and chilli and cook for one minute.

Stir in the remaining ingredients and bring up to a gentle simmer, uncovered, simmer for 45 minutes until thickened.

 

Spaghetti with Cherry Tomatoes

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This really is a ten minute meal, five ingredients and you have pasta with a beautiful sauce and minimal fuss.

Full of fresh tomatoes, I use cherry tomatoes here, kids love cherry tomatoes for some reason! The recipe works just as well with Roma tomatoes, just deseeded them and cut into chunks.

To make it vegetarian just omit the anchovies and for gluten free use  gluten free spaghetti.

This serves 4-6 depending on appetite and side dishes. I like to serve it with a green salad but the boys would rather it is served with garlic bread!

Ingredients

500g spaghetti, regular or gluten free

splash of olive oil

2 garlic cloves, sliced

4 anchovy fillets, drained

400g cherry tomatoes

salt and pepper

Method

Bring a large pan of salted water up to the boil, add a splash of olive oil and pop the spaghetti in.

In a large frying pan heat a splash of olive oil over a medium heat, once hot add the garlic and cook without letting it burn, for 1min.

Add the anchovies and stir in, they will break down to nothing.

Now, add the tomatoes and stir well.

Over a low heat let the tomatoes warm up and begin to let their juice run. You don’t want them to collapse completely, rather, a few are mushy but they still hold their shape.

Once the pasta is cooked, drain, reserving 1/2 cup of cooking liquid.

Pour the pasta and liquid into the tomatoes, season and stir through. There won’t be lots of liquid, it should be enough to coat the pasta.

Serve in warmed bowls.