Classic Tomato Soup

30 ml (2 tbsp) Olive oil                                               

1 kg (2 lbs) Tomatoes, Halved

2 cloves of garlic

1 small potato, peeled and sliced

5 ml (1 tsp) Sugar

To garnish

20 ml (4 tsp) Single cream

sprig parsley 

Pre - heat the oven to 190ºC (375ºF/Gas mark 5).

Lightly oil a roasting tin. Arrange the tomatoes, cut side up in the roasting tin.  Add the   garlic cloves.  Season and
         drizzle over the remaining oil.  Roast for 30 minutes.

Meanwhile, boil the potato in 300 ml (½ Pint) water until tender.  Reserve the potato   water.  Skin the tomatoes and garlic.  Put the tomato pulp and garlic into a blender or food     processor with the cocked potato and potato stock.  Blend until smooth.  Transfer to a   saucepan.  Add a little extra stock or water if the soup is too thick.  Stir in the sugar and garnish. (serves 4)

Classic Tomato Salad

450g (1 lb) Tomatoes

2.5 ml tsp) Caster sugar

1.25 ml tsp) Salt

1.25 mltsp) Ground black pepper

30 ml (2 tbsp) Extra virgin olive oil

10 ml (2 tbsp) White wine vinegar

15 ml (1 tbsp) Chopped chives

Thinly slice the tomatoes, discarding ends, and arrange on a plate.  Sprinkle over the sugar, salt and pepper. 
         Set aside for 30 minutes at room temperature.  Whisk the oil and vinegar together and drizzle over the tomatoes. 
         Sprinkle over the chives.  Leave for another 30 minutes before serving. (serves 4)


Stuffed Beef Tomatoes

4 Large beef tomatoes

2 Rashers streaky bacon

115g ( 4 oz) Chestnut mushrooms, finely chopped

4 (size 4) Eggs

25g (1 oz) Butter

Pre-heat the oven to 180ºC (350ºF/Gas mark 4).  Cut the tops off the tomatoes and scoop out the seeds and flesh.  Season the tomato insides with salt and pepper, the stand upside down to drain.  Fry the bacon until crisp.  Remove from the pan and set aside.  Put the mushrooms in the pan and cook quickly until crisp and golden.  Remove from heat.  Chop the bacon. Place the tomatoes in a greased ovenproof dish.  Divide the bacon and mushrooms between the tomatoes and gently break an egg into each tomato.  Dot with butter and bake for 15-18 minutes, until the eggs are set.  Serve with toast.  (serves 4)


Ripe Tomato Chutney

550 ml (20 fl oz) Malt vinegar

15g (½ oz) Pickling spice

2.75 kg (6 lbs) ripe tomatoes, peeled and quartered

2 Large onions, chopped

10 ml (2 tsp) Paprika

1.25 mltsp) Cayenne pepper

15 ml (1 tbsp) Salt

350g (12 oz) Granulated sugar

Make medium-spiced vinegar by boiling the pickling spice in the vinegar for 10 minutes.  Cool.  The spices may be left in the cooling vinegar if desired, to increase the spicing.  Put the tomatoes in a large saucepan with the chopped onions.  Heat gently, then simmer to a thick pulp, stirring occasionally.  Add half the strained spiced vinegar together with the paprika and cayenne.  Sprinkle over the salt and bring to the boil.  Cook,     uncovered, until thick.

Meanwhile, heat remaining strained, spiced vinegar with the sugar until dissolved.  Add to the tomatoes.  Boil and reduce to a thick pulp.  Pour into sterilised, hot jars and seal. Store for 1 month before using.  Best consumed within 6 months. (Makes 1.8 kg, 4 lbs)


Dickson’s Bloody Mary

Ice cubes

45 ml/3 tbsp Vodka

25 ml/1½ tbsp fine sherry

150 ml/¼pint/⅓ cup tomato juice

25 ml/1½ tbsp lemon juice

10-15 ml/2-3 tsp Worcestershire sauce

2-3 dashes Tabasco sauce

2.5 ml/½ tsp creamed horseradish relish

5 ml/1 tsp celery salt

celery stick, stuffed green olives and cherry tomato to garnish.

 Fill a tall glass with cracked ice and add the combined vodka, sherry and tomato juice.  Stir well.  Add the lemon juice,
          Worcester sauce and Tabasco sauce.  Mix the ingredients together well, then stir in creamed horseradish to taste, the
          celery salt, salt and black pepper. Stir.  Take a chilled glass and half fill it with whole ice cubes or cracked ice, if
          preferred.  Use either sieve, colander or special straining lid and pour the tomato cocktail mixture into the chilled, long
          tumbler.  Add decorative stick of celery that can be used to stir the drink.  Finish off the cocktail by threading a cocktail
          stick or toothpick with stuffed green olives and cherry tomato, add to the rim of the glass.


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