Recipe For Tapas Tomatoes

I did not manage to get my tapas recipe in on time for the food24 competition so decided it would be perfect for this month’s vinatics. I just love nibbling while drinking and even more so when it is with friends. We have done a fair bit of entertaining this past month and the one thing I know about myself is that I need to eat when I drink. Tapas make the perfect sense to start an evening off with – a small bite or two to whet the appetite, as well as to make sure the wine does not go down on an empty stomach. We were tasked to choose something from the KWV Classic Collection and this was my choice as it goes down perfectly at the start of a warm evening.

"vinatics"

vinatics

Chill the pinotage before serving and enjoy! This tapas was inspired by my gezpacho however, some people like my husband do not like raw onions, and so I needed to cook the ingredients before serving them. I grew up eating raw onions, but since I have stopped eating them raw to suit Dave’s palate, I have found them quite offensive in some dishes. The raw onion flavour overpowers everything else. These little tapas are a perfect way to start the evening – a little slurp of something before tucking into the wine, and the conversation.

"Tapas Tomatoes"

Tapas Tomatoes

Tapas Tomatoes
 
Ingredients
  • 2 roma tomatoes, cut in half
  • 1 red pepper, cut in half and deseeded
  • 2 garlic cloves, cut in half (you can leave the paper on)
  • olive oil for sprinkling
  • salt for seasoning
  • small handful of fresh thyme
  • 1 tablespoon lemon infused olive oil
  • 1 onion, finely chopped
  • ¼ teaspoon hot paprika
  • 1 teaspoon ground cumin
  • handful of flat leaf parsley
  • 150mls vegetable stock
Method
  1. preheat the oven to 180° Celsius
  2. place the tomatoes skin side down into a baking tray
  3. play the red pepper skin side up into the baking tray
  4. add the garlic and then sprinkle with olive oil
  5. season with salt, and add the thyme
  6. bake for 20 minutes and then leave to cool
  7. heat the olive oil in a pan and sauté the onions until soft
  8. add the paprika and the cumin
  9. remove the garlic from the skins and add to the onion
  10. roughly chop the tomatoes and the pepper
  11. add them to the onions with any of the juices
  12. place all of the ingredients into a blender with the parsley and the stock and process until smooth

Click on the links for conversions and notes.

Edit September 21st: I have withdrawn my entry from the Vinatics competition as it does not quite comply with food24’s rules of blogging about the actual evening and publishing photographs of my guests. 

Tandy

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  1. Pingback: Tapas Tomatoes Chicken | Lavender and Lime

  2. Pingback: Friday’s Food Quiz Number 65 | Lavender and Lime

    • Thanks Pink, I have fiddled a bit this past week and have settled on this theme – which needs a bit of tweaking still :)

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    • thanks for the share! I think there is nothing wrong with making it into a bloody mary, just not something I could do at 7am!

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  3. These look gorgeous…and I don´t add raw onion to my blended gazpacho. Like you, I need to eat when I drink…so much more sensible! Adore South African wines, but we can´t get them in Spain. Will have to wait till I am next in London for a slurp!

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