Tag Archives: tomato

Tomato and Roast Pepper Ekadashi Soup

It’s Ekadashi yet again and I have decided to religiously publish some exciting food that we can enjoy on our fasting days:)

Hopefully this will give people incentive to feast oops I meant  fast more often;)

I’ve been feeling a little under the weather since Thursday – I think it must be the sudden drop in temperature in Joburg! Yes, summer is officially over! I thought I’d warm myself up with this absolutely delicious roast pepper and tomato soup. It is so good, I would even make this on a non-fast day, and enjoy it with some croutons or warm buttered bread:D I think I will repeat this some time next week!

My FAVOURITE long Pimento peppers are something that I can’t do without anymore. The flavour they lend to any dish is so sweet, deep and also a bit fiery. Don’t worry too much if you can’t get your hands on these – you can use yellow or red peppers, or anything similar:) The trick is to roast them – it’s what releases the deep flavours within.

I really enjoyed flavouring this soup with the basil and chilli from my garden. It is SUCH a pleasure to be able to snip ingredients from my mother’s little herb and vegetable garden. I really wish to cultivate the skill of gardening soon!





I couldn’t resist photographing my quirky little  scissors that I use for snipping herbs in the garden. I got them from Melissas in Cape Town for a mere R10.00 !


Preperation Time: 10 minutes

Cooking Time: 20-30 minutes


2 Pimento peppers ( or any other red, or yellow peppers that you can get your hands on)

8-12 ripe tomatoes

2-4 fresh chillis

1 tbsp olive oil

1 tsp black cumin ( shahi jeera )

a handful of basil leaves

1 tsp black pepper

salt to taste

*A dollop of creme fraiche



Chop the peppers into large chunks. Halve the tomatoes. Drizzle with olive oil and roast for about 20 minutes at 200 degrees. Make sure that the edgers of the peppers are slightly charred, and that the tomatoes are oozing and their skins slightly dehydrated. I have to admit that I popped mine into my Philips Air Fryer for about 15 minutes at the same temperature) – probably one of the BEST gadgets I have ever purchased. It saves me so much time, and not to mention – oil! If you are using a normal oven, try switching to “Grill” mode for the last 5-7 minutes of roasting, to help with the charring.



Chuck into a blender and aim to achieve a smooth puree.  Heat the olive oil and add the cumin. Follow with basil once the cumin is sizzling in the oil. Now it’s time to add the puree…maybe even come some aside, and  use the thick, rich puree as a dip, pasta sauce or sandwich spread!

Add salt, pepper and a knob of butter if you wish! Add two cups of warm water and stir continously until the soup comes to the boil.

Check your seasoning and adjust if required.

Serve HOT with a dollop of creme fraiche or sour cream, and garnish with a sprig of basil. Enjoy!


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Upside Down Tomato Tart

Exotic Tomato Selection


I love the vibrant colours, varied shapes and fresh taste of these exotic tomatoes I picked up. I’m afraid this batch will be the last I use. From now on, I’m adopting a LOCAL ONLY fruit and veg policy. I am sure there are some South African varities waiting to be transformed in our kitchens!

I suppose this recipe aspires to be a tarte tatin, but without a caste iron pan, I had to improvise.

This tart makes for an excellent breakfast or light lunch!


2 punnets exotic tomatoes ( I used Green tomatoes Pink tomatoes, Red Vine tomatoes, Coeur de boeuf tomatoes, Tiger stripe tomatoes) – even simple cherry or rosa tomatoes will do.

4 small brinjals, or 1 large one

1 sheet of ready made puff pastry

1/4 cup toasted pine nuts

1/4 cup crumbled feta cheese

1 tbsp Parmesan cheese

a handful of basil leaves

1/2 tsp fresh green chilli

1/2 cup of olive oil

salt and pepper to taste


Halve the tomatoes length wise, and thinly slice the brinjals.

Separately , drizzle with olive oil,and toss with salt, pepper and chilli.

Grill the tomatoes and brinjals in separate trays for 15 minutes , until the  brinjals are cooked, and the tomatoes are oozing with their golden juices.

Arrange the tomatoes face down, in a tart pan or a deep dish, as neatly as you can. Following the tomatoes, fan out the brinjals in a single layer, and top with Parmesan cheese.



Cover with a sheet of puff pastry. Don’t forget to prick gently with a fork!

Bake at 180 for 15 -20 minutes until the puff pastry appears golden.

Let the tart rest for 10 minutes once it is out of the oven. Flip it over onto your serving tray – don’t be scared for this step – it is easier than you think!

Sprinkle the pine nuts, feta cheese and chopped basil over the tart, and serve warm.





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