These tapas tomatoes can be enjoyed as a side dish with other small plates, and a decent red wine.
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.
Chill the pinotage before serving and enjoy! This tapas was inspired by my gazpacho 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.
- 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
- 15 mls lemon infused olive oil
- 1 onion finely chopped
- 1.25 mls hot paprika
- 5 mls ground cumin
- handful of flat leaf parsley
- 150 mls vegetable stock
- preheat the oven to 180° Celsius
- place the tomatoes skin side down into a baking tray
- play the red pepper skin side up into the baking tray
- add the garlic and then sprinkle with olive oil
- season with salt, and add the thyme
- bake for 20 minutes and then leave to cool
- heat the olive oil in a pan and sauté the onions until soft
- add the paprika and the cumin
- remove the garlic from the skins and add to the onion
- roughly chop the tomatoes and the pepper
- add them to the onions with any of the juices
- place all of the ingredients into a blender with the parsley and the stock and process until smooth
Edit September 21st: I have withdrawn my entry from the Vinatics competition as it does not quite comply with food24’s rules of blogging about the actual evening and publishing photographs of my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.