4 – 6 medium sized tomatoes, chopped
5 tablespoons olive oil
2 teaspoons lemon juice
1/3 cup chopped fresh basil
Seasoning to taste
1 lb spaghetti
½ cup parmesan cheese
Prepare tomatoes and add olive oil, lemon juice, basil and seasoning. Mix gently together.
Bring a large pan of water to the boil and add the spaghetti – cook according to the instructions on packaging.
Drain the spaghetti and immediately toss with the tomato mixture. Serve at once sprinkled with cheese.
Creamy Tomato Soup
1 ½ pounds of tomatoes – skinned and roughly chopped
1 onion – peeled and finely chopped
1 clove of garlic – crushed
2 ounces melted butter
1 ½ pints of stock
(beef or chicken is nice but I have used vegetable stock cubes)
A little castor sugar
¼ pint double cream
Melt the butter in a heavy based pan and frey onions and garlic until just soft. Add ½ pint stock together with chopped tomatoes and a pinch of baking soda. Bring to boiler, lower heat, cover and simmer for 15 mins.
Allow to cool slightly before liquidising. Return to the pan through a sieve.
Reheat, add more stock until you reach the desired consistency. Season to taste. In a separate pan bring cream almost to the boil then add soup. Serve sprinkled with fresh basil.
1 teaspoon of fresh lemon juice
½ teaspoon of grated lemon zest
1/3 cup of mayonnaise
1 lb loaf of French bread
3 large tomatoes, thickly sliced
In a small bowl combine the lemon zest and juice, mayonnaise and seasoning. Stir well.
Cut 8 (½” thick) slices of French bread from centre of loaf. Toast lightly. Spread with the mayonnaise mixture.
Put tomato slices on 4 slices of bread then top with the other 4 slices (mayonnaise side down).
Delicious served at lunch time with a few chips or crisps.