Photo: RFF
Tomato recipes
Tomatoes can do more than just spaghetti bolognese. Try our healthy recipes with tomatoes and get back the summer.
Tomatoes are something wonderful. They taste great on pizza and pasta, in casseroles and sauces. And because we like the sun-ripened fruit so much, we put it in the right light and serve it in 14 healthy recipes .
The tomato is a frugal fruit. It is compatible with everything that tastes. No wonder that it is celebrated especially in the Italian and Spanish cuisine . The "love apple" is not only nice to look at, it tastes incredibly delicious and is wonderfully healthy. Reason enough to enchant the tomato every day in healthy recipes .
And because few people are lucky enough to have their own garden, we stroll through the supermarket without worries and buy tons of plump berries. Because - the initiative 'we care you enjoy' delivers the best vegetables from Europe. Supported by the EU, tomatoes are subject to the strictest quality controls and inspire us with unbeatable freshness and a fabulous aroma.
Take your basket in your hand and go for a walk! Our tomato recipes spoil you with the first rays of spring.
14 healthy recipes with tomatoes
Tomato bread made from curly tomatoes
Ingredients (4 people)
1 pot of basil, 1 clove of garlic, 30 g of macadamia nuts, 5 tablespoons of olive oil, salt, pepper, 1 leek onion, 400 g of curly tomatoes, 4 slices of brown bread
preparation
1. For the pesto wash basil, shake dry, pluck leaves from the stems. Peel garlic. Place the basil, nuts, garlic and oil in a small shaker and finely chop with the blender. Season with salt and pepper.
2. Clean the spring onion, wash and cut into long thin strips. Wash, clean and slice the tomatoes. Spread slices of bread with pesto, cover with tomatoes and sprinkle with leek onion strips.
Potato and tomato bake
Ingredients (4-5 people)
1 kg potatoes, 3-4 tbsp oil, salt, pepper, 1-2 tsp pizza spice, 1 package (125 g) bacon, 1 red onion, 850 g mixed tomatoes, 75 g Emmentaler cheese, 8-10 stems marjoram, oil for the sheet metal
preparation
1. Wash the potatoes thoroughly, peel and cut into thin slices. Heat the oil in portions in a large pan. Fry the potato slices in a pan over medium heat for 6-8 minutes. Strong with salt, pepper and pizza seasoning to taste. Remove and spread on an oiled baking sheet (25 x 39 cm). Preheat in the preheated oven (electric stove: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) about 10 minutes.
2. In the meantime fry the bacon in a pan without fat for about 2 minutes from both sides. Peel the onion and cut into rings. Clean, wash and slice tomatoes. Rasp cheese. Clean marjoram, wash. Leaves, except for 1 stalk for garnish, pluck from the stems.
3. Remove the sheet from the oven. Spread onion, bacon and tomatoes on the "potato soil". Season with salt and pepper. Distribute cheese over it. Sprinkle with half of marjoram. Cook in the oven for about 10 minutes at the same temperature. Remove and sprinkle with remaining marjoram.
Gratinated bruschetta tomatoes in onion bed
Ingredients (4 people)
1 onion (about 300 g), 6 tablespoons + 100 ml olive oil, salt, pepper, 200 g Parmesan cheese, 50 g white bread, 400 g curly tomatoes, 200 g cherry tomatoes, 4 slices of farmhouse bread, 4 thin pork schnitzel (à 120 g each ), 2 eggs, 4 tablespoons flour, 1/4 pot of basil
preparation
1. Peel the onion and cut into short strips. Heat 2 tablespoons of oil in a pan and fry the onions in a glassy sauce for about 5 minutes while turning. Season with salt and pepper. Add 200 ml of water, bring to a boil and continue to steam for about 20 minutes.
2. Grate the parmesan finely. Dice the white bread roughly and grate finely in the universal shredder. Wash tomatoes, clean. Cut cherry tomatoes in half and cut curly tomatoes into thick slices.
3. Layer the onion, farmhouse bread and tomatoes in a casserole dish. Sprinkle with breadcrumbs and 50 g of cheese and drizzle 4 tablespoons of olive oil. Bake in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 40 minutes.
4. Wash schnitzel, dab dry, cut in thirds, season with salt and pepper. Whisk 150 g of cheese and eggs. Turn the chips one at a time into flour and pull them through the cheese-egg mixture. Heat 100 ml of oil in a pan and fry Picata in portions for about 5 minutes, turning each time.
5. Wash the basil, shake it dry and pluck the leaves from the stems. Sprinkle prepared bruschetta tomatoes with basil.
Mediterranean sandwiches with turkey and dried tomatoes
Ingredients (4 people)
4 small turkey escalopes (à 85 g each), salt, pepper, 2 tbsp + 8 teaspoons spread (eg Becel Gold), 50 g dried soft tomatoes, 40 g rocket, 250 g mozzarella cheese, 8 slices whole wheat toast, 4 teaspoons red pesto
preparation
1. Wash turkey breast, dab dry, season with salt and pepper. Heat 2 tablespoons of spread fat in a pan. Roast the meat for about 8 minutes while turning, remove. Cut tomatoes into strips. Wash the rocket, drain well. Drain mozzarella and slice.
2. Coat each toast with 1 teaspoon spread. 4 slices of toast with rocket, mozzarella, tomato, schnitzel, tomato and rock in layers. Put 1 teaspoon pesto on top of the schnitzel and sprinkle with a little black pepper. Cover with remaining slices of toast. Halve diagonally and arrange on a plate.
Leek bacon cake with tomato and cheese sauce
Ingredients (12 pieces)
50 g + 2 tablespoons of pungent oatmeal, 225 g flour, salt, 125 g butter, 7 eggs, 500 g leek, 100 g cherry tomatoes, 1 pack (200 g) bacon, salt, pepper, ground nutmeg, 5 tbsp Whipped cream, 1 package (200 g) granular cream cheese, 1 tbsp breadcrumbs, grease and flour for the mold, flour for the work surface, cling film
preparation
1. Coarsely chop 50 g of oatmeal. Mix with flour, 1/2 teaspoon salt, butter in pieces and 1 egg first with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and refrigerate for approx. 30 minutes.
2. In the meantime, clean the leeks, wash them and cut them into rings about 1 cm wide. Wash tomatoes and halve. Roast bacon in a pan over medium heat until golden brown, remove. Fry the leek in the frying fat for about 2 minutes with occasional stirring. Add tomatoes after 1 minute. Season with salt, pepper and nutmeg and add to the bacon. Whisk 6 eggs with cream. Stir in cream cheese. Season with salt, pepper and nutmeg.
3. Roll out the dough on a floured work surface around (about 34 cm Ø). Grease springform (26 cm Ø), dust with flour and lay out with the dough, pressing the edge about 4 cm high. Evenly sprinkle bread with breadcrumbs. Spread the leeks, tomatoes and bacon in the form and top with cream cheese and egg cream. Cake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) Bake 35-40 minutes. After about 30 minutes, spread 2 tablespoons of oatmeal on the cake. Allow to cool briefly, cut into pieces and serve.
Cod fillet with herb crust on tomato risotto
Ingredients (4 people)
1 onion, 1 clove of garlic, 2 tbsp olive oil, 150 g risotto rice, 650 ml vegetable broth, 100 ml dry white wine, 6 stems thyme, 1 bunch parsley, 60 g soft butter, 60 g panko (Japanese bread flakes), 2 tablespoons lemon juice, Salt, pepper, 4 slices (about 125 g each) cod fillet, 150 g cherry tomatoes, 3 spring onions, 100 g chopped tomatoes, 30 g grated Parmesan cheese, oil for the baking sheet
preparation
1. Peel the onion and garlic and finely dice. Heat the oil in a saucepan, fry the onion and garlic in a glass of it over low heat. Add rice, sauté briefly. Add stock and wine gradually, stirring occasionally. Only add the next portion of liquid when the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
2. For the crust wash herbs, shake dry, pluck leaves from the stems and finely chop. Knead herbs, butter, panko and lemon juice, season to taste with salt and pepper.
3. Wash fish, dab dry, season with salt and pepper all around. Distribute crust on the fish treats. Spread the fish treats on an oiled baking tray and bake in the preheated oven (cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) for approx. 10 minutes.
4. Meanwhile wash and halve tomatoes. Clean and wash the spring onions and cut them into rings at an angle. Toss chopped tomatoes, tomatoes and spring onions under the risotto. Season the risotto with Parmesan, salt and pepper. Arrange risotto and fish on plates.
Sweet potato salad with chorizo and tomatoes
Ingredients (8 people)
2 kg of sweet potatoes, 300 g of chorizo sausage, salt, 6 tablespoons of olive oil, 1/2 bunch of spring onions, 300 g of cherry tomatoes, 6 tablespoons of fruit vinegar, pepper, 1 tablespoon of mustard, 1 tablespoon of honey, 1 pot of basil, baking paper
preparation
1. Peel sweet potatoes and cut into cubes of approx. 2 cm in size. Halve the sausage lengthwise and slice. Season potatoes with salt. Spread the sausage and potatoes on a baking sheet lined with baking paper and drizzle with 2 tablespoons of oil. Cook in a preheated oven (electric stove: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) for about 20 minutes.
2. Meanwhile clean the spring onions, wash and cut into rings. Wash tomatoes and halve. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Beat in 4 tbsp oil drop by drop. Wash the basil, shake dry, fold the leaves from the stems and cut into small pieces. Mix ingredients and arrange. Tastes warm or cold.
White bean and tomato soup with fennel and chorizo sausage
Ingredients (4-6 people)
2 fennel tubers, 2 onions, 2 garlic cloves, 1 teaspoon tomato paste, 300 g chorizo sausage, 500 ml vegetable broth, 500 g lumpy tomatoes, 1 tin (425 ml) white bean kernels, 5 stalks of basil, salt, pepper
preparation
1. Wash and clean the fennel. Halve the tuber and cut into thin slices. Peel onions, garlic and finely dice. Dice the sausage coarsely and leave to crisp in a saucepan without fat. Add onions, garlic, fennel and tomato paste and sauté. Deglaze with broth, bring to a boil and simmer for about 3 minutes.
2. Add the tomatoes and bring to the boil. Drain the beans, rinse and add to the tomatoes. Simmer the soup for about 15 minutes. Wash the basil, shake it dry, pluck leaves from the stems, put aside a few leaves and cut the remaining leaves into fine strips. Season the soup with salt, pepper and basil strips. Arrange soup in bowls and garnish basil leaves.
Tomato Burger
Ingredients (4 people)
500 g poultry minced meat, 50 g breadcrumbs, 2 eggs, salt, pepper, 6 tablespoons oil, 2 large mushrooms (each weighing approx. 50 g), 1 small zucchini, 4 ox-heart tomatoes (approx. 350 g each)
preparation
1. Knead the hack, breadcrumbs and eggs well in a bowl. Season with salt and pepper. Heat 3 tablespoons of oil in a large pan. From the mince form 4 equal sized burgers and fry in the pan for 5-6 minutes from each side. keep warm.
2. Clean mushrooms, clean them and slice them. Clean, wash and slice the zucchini. Heat 3 tablespoons of oil in a pan. First fry zucchini, then mushrooms in it. Season with salt and pepper.
3. Wash the tomatoes and cut one slice from the middle. Cover the tomato ground with courgette and mushroom slices. Cover with tomato slice and burger and finish with the tomato lid.
Stuffed tomatoes with couscous, sheep's cheese and zucchini
Ingredients (4 people)
75 g of instant couscous, salt, 4 beef tomatoes (about 1 kg), 1 small onion (about 180 g), 2 red onions, 1 tablespoon of olive oil, 1 pinch of sugar, 1/2 teaspoon dried oregano, pepper, 75 g Feta cheese, 150 ml vegetable stock
preparation
1. Put couscous in a large bowl. Pour 75 ml of boiling salted water over it and allow to steep for about 5 minutes. Loosen with a fork and let cool.
2. Meanwhile wash tomatoes. Cut off the tomatoes on the stem approach about 1/5 as a "lid". Hollow out tomatoes. Cut the tomato inside (about 100 g) into small pieces. Wash the zucchini, clean and cut into small cubes. Peel onions, halve and cut into thin pieces.
3. Heat oil in a pan. Fry onions and zucchini for 3-4 minutes. Just before the end of cooking, add the chopped tomato pulp. Season with salt, sugar, oregano and pepper. Crumble feta with your hands. Add zucchini mixture and feta to couscous and mix.
4. Place the tomatoes in an ovenproof casserole dish, season the couscous mixture again with salt and pepper and fill in the tomatoes. Put the lid on top of the tomatoes or just place it in the casserole dish. Pour broth and cook in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 15 minutes.
Meatloaf with melted tomatoes
Ingredients (4 people)
1 dried bread roll, 1 onion, 1 tbsp sunflower oil, 6 stems thyme, 1 kg mixed minced meat, 2 tbsp coarse mustard, 1 egg, 1 tbsp tomato paste, salt, pepper, 100 g goat cream cheese, 200 g cherry tomatoes, 3 basil stalks, 1 tbsp Pesto Genovese, oil for the mold
preparation
1. Soak rolls in lukewarm water for at least 1 hour. Peel the onion, finely dice. Heat oil in a pan. Stew the onion for about 5 minutes until glassy. Wash thyme, shake dry, strip leaves from stalks. Express the rolls well. Knead hack, bread roll, onion cube, mustard, egg, tomato paste and thyme. Season with salt and pepper.
2. Open the mince in an oil-coated pie box (10 x 30 cm) to open and press. Make cream cheese into 10 balls and distribute in meatloaf. Cook in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 50 minutes.
3. Wash the tomatoes and distribute them on the meatloaf about 20 minutes before the end of the cooking time. Wash the basil, shake it dry, pluck the leaves from the stems and finely chop.
4. Loosen the meatloaf from the mold. Spread the pesto on the tomatoes and sprinkle with basil. This tastes bread.
Gorgonzola tartlets with mushrooms and tomatoes
Ingredients (8 people)
25 g dried porcini mushrooms, 150 g butter, 300 g flour, 2 egg yolks, salt, approx. 400 g cherry tomatoes, 2 eggs, 100 g whipped cream, pepper, grated nutmeg, 250 g creamy gorgonzola cheese, 200 g babyleaf salad mix, 100 g carrot, 50 g walnut kernels, 3 tablespoons light balsamic vinegar, 1 teaspoon honey mustard, 3 tablespoons olive oil, flour for the work surface, grease for the molds, cling film
preparation
1. Soak the mushrooms in cold water for about 30 minutes. Drain mushrooms, drain and chop. Cut the butter into pieces. Mix flour, egg yolks, butter, 3 tablespoons of cold water and a pinch of salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and refrigerate for approx. 30 minutes. Wash tomatoes, pat dry and cut in half.
2. Stir eggs and cream and season with salt, pepper and nutmeg. Roll out dough 2-3 mm thin on a floured work surface and cut out 8 circles (approx. 12 cm Ø each). Place 8 greased tartlet cases (approx. 10 cm Ø) with the dough. Firmly press the dough on the edge, cut off protruding edges. Pierce floors with the fork several times.
3. Crumble the cheese roughly. Add the tomato halves, cheese and mushrooms to the molds. Pour egg whites over and preheat for 25-35 minutes in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer). Wash salad and shake dry. Peel carrot and grate. Roast nuts in a pan without fat, remove and chop roughly.
4. Put the salad, carrots and nuts in a bowl. Mix vinegar and mustard. Beat in olive oil, season with salt and pepper. Remove the tartlets from the oven and remove from the molds. Add the vinaigrette to the salad and serve immediately with the tartlets.
Small pasta nests with cream cheese, tomatoes and spaghetti
Ingredients (4 people)
200 g spaghetti noodles, salt, 6 slices of Parma ham, 150 ml milk, 200 g cream cheese preparation, 2 eggs, pepper, grated nutmeg, 150 g small tomatoes, 1/2 bunch chives, fat for the mold
preparation
1. Cook spaghetti in boiling salted water according to the instructions on the package. Drain, cold quench and drain. Halve the ham lengthways. Whisk milk, 100 g cream cheese and eggs, season with salt, pepper and nutmeg. Wash, clean and halve tomatoes. Grease the troughs of a muffin tin (12 troughs). Line each dish with 1/2 slice of ham. Mix pasta with tomatoes.
2. Distribute the noodle mixture in the troughs. Douse with egg milk. Add remaining cream cheese as a small blob to the nests and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 25 minutes. Wash chives, shake dry and cut into fine rolls. Take out pasta noodle, sprinkle with chives and serve immediately.
Tomato tarte tatin
Ingredients (6 people)
2 tablespoons of flaxseed flaxseed, 150 g butter, 250 g flour, salt, 300 g bottle tomatoes, 100 g yellow cherry tomatoes, 1 tbsp brown sugar, 3 tbsp Balsamicco vinegar, pepper, 2 sprigs of rosemary, 6 stems of thyme, 1 tbsp of fennel seeds, cling film, Baking paper
preparation
1. For the dough, mix flax seed and 4 tablespoons of water and allow to swell for about 10 minutes. Cut 100 g of butter into pieces. Knead butter, flour, flaxseed and salt with the dough hooks of the mixer, then work with your hands to form a smooth dough. Wrap dough in foil and refrigerate for approx. 30 minutes.
2. Wash tomatoes, clean. Cut bottle tomatoes into thick slices. Halve cherry tomatoes. Heat 50 g of butter in an ovenproof Tarte-Tatin-Form (28 cm Ø). Add sugar, vinegar and 3 tablespoons of water and stir until the sugar has dissolved and the liquid is syrupy reduced.
3. Tomato in the Tarte form and season with salt and pepper. Roll out dough on baking paper to a circle (about 28 cm Ø). Carefully place the dough with the help of the baking paper over the smooth juxtaposed tomatoes. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 25 minutes.
4. Wash rosemary and thyme, shake dry. Leaves and needles, except for garnish, streak and chop the stems and twigs. Roast fennel in a frying pan for about 3 minutes, turning it over. Let the cake rest in the mold for about 5 minutes, pour onto a plate and cut into pieces. Sprinkle with fennel and herbs and garnish.
