Homemade tomato juice prepared with onion, celery, bay leaf, and paprika not only tastes much better than canned tomato juices but also easy to make and customize to your needs as well. Learn how to make best tomato juice at home with summer’s fresh and ripe tomatoes with this recipe.
Tricolour Cous Cous Salad. Serves 4: - 200g Cous cous (dry weight), cooked. - 250g Cherry Tomatoes, halved. - 2 Avocados, peeled, stoned, chopped. - 150g Ball Mozzarella, torn into chunks. - Handful of rocket and/or spinach leaves. To dress: 1 tbsp Pesto, Juice of half a lemon, Good drizzle olive oil. Top with basil and black pepper. For a main course, serve with warm wholemeal pitta breads and some homemade hummous (chickpeas + garlic + lemon juice = easy peasey hoummous).
~~BEST Tomato Soup Ever | a far-from-the-can tomato soup is about more than juicy tomatoes. Stir in cream and sherry, plus a little sugar, for a balanced spoonful flecked with fresh basil and flat-leaf parsley. Ree Drummond, Pioneer Woman recipe | Food Network~~
Yes, it's only early August and for many this still means full-on summer heat, but autumn is just around the corner (it is!), and with it comes the heady bounty of the season's harvest. Essentially right now, if you planted something, it's ready to be picked (unless we're talking about basil, in which case it has been ready). For some of us this means ruby tomatoes, golden corn, avalanches of zucchini, and jungles of peas. But beyond those garden delights, for most of us this time of year…
Chilli jam. I make this every year for cheap-but-wonderful Christmas presents for family and friends. And I always make sure that there is enough made so that I can keep at least six jars for myself. This is brilliant on cheese sandwiches, in a chili, or to pep up some chicken wings.