These imaginative and delicious recipes fit for Christmas tables will enrich your dinner and also warm up the whole family in winter time. Let tomatoes be the star of your table and amaze all your guests!
Tart with tomatoes (Torta di Pomodori)
250 g flour
A pinch of salt
1 tablespoon of chopped Harmony tomatoes
140 g butter
5-6 tablespoons cold water
2 tablespoons butter
1 tablespoon of powdered sugar
500 g of cherry tomatoes, cut into half
1 clove of garlic
2 tablespoons vinegar
Salt and pepper
200 grams of ricotta
Boil the oven to 200 degrees. Melt down the butter, add sugar and finish on high heat until golden color is reached.
Step back from the stove and add garlic, wine vinegar, cheese and tomatoes, lightly boil and add salt and pepper.
Layer tomatoes on the bottom of a cake mold with a diameter of 23 cm.
Mix the flour, tomatoes and butter for the dough, then add water and mix, but make sure that the mixture does not become sticky. Grow in a 25 cm diameter circle and cover the tomatoes that you previously placed on the baking mold. Pour the filling.
Bake in the oven for 25-30 minutes until it reaches a golden color. Finally, sprinke with oregano and serve.
Christmas caprese wreath
750 g Sunstream cherry tomatoes
2 cups of fresh basil
1/3 cup of toasted macadamia walnuts
1/3 cup of grated Parmesan cheese
1/4 cup olive oil
3 teaspoons of lemon juice
1 slice of chopped garlic
200g bocconcini mozzarella (small balls)
Use a small toothed blade to cut 5 mm from the top of each tomato. Use a teaspoon, carefully expel the seed and the membrane from each tomato. Place tomatoes on a paper towel so that the cut off part is facing the bottom.
Remove basil leaves from the stem to make the crown – separate about 1 cup of leaves.
Place the walnuts in the blender until they are finely grated, then add 3/4 cup basil leaves, parmesan, oil, lemon juice and garlic. Mix until pasta is formed and season with a little salt and pepper. Transfer the mixture into a plastic bag that you will cut the tip of for approx. 1 cm. Squeeze the mixture in tomatoes and fill but not completely to the top.
Arrange together with basil leaves in the form of a Christmas wreath.
Christmas tomato soup
180g of puff pastry
1 beat egg
1 tablespoon of olive oil
1 chopped onion
1kg fresh, chopped tomatoes
1 teaspoon curry powder
1 slice of chopped garlic
3 tbsp tomato paste
500ml vegetable or chicken stock
250g mixed soup vegetables, cut into small pieces
4 tablespoons fraiche cream or other alternatives
Set the oven to 200 C. Cut the puff pastry into your favourite holiday forms and spread egg on both sides. Bake for 20 minutes.
Hea tup olive oil and fry the onions and tomatoes for 5 minutes.
Add curry, garlic and tomato paste. Cook for 1 minute. Add stock and leave it to boil. Cook the soup for 5 minutes on medium heat.
Blend the soup with a mixer, then cook shortly again. Add the vegetables and boil for another 2 minutes. Add creme fraiche and season with a little salt and pepper.
Serve in a plate, put a star on top and sprinkle with a little parsley.