Tag Archive: tomato

  1. Sumac Baked Feta with Crispy Chickpeas and Harissa Yoghurt from Eat with Beder

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    We have recently teamed up with the amazing charity Beder to raise more awareness around mental health and the benefits home cooking can have on it. This recipe is from Eat with Beder and is by Julie Bentley. You can find out more on their website here.

    Beder was created in memory of Beder Mirjan who sadly took his own life aged 18 on 7th April 2017. The charity continues to do amazing work raising awareness about the importance of mental health and suicide prevention.

    Eat with Beder is perfect for any home cook because it is filled with a diverse range of easy-to-follow recipes covering all occasions. Through quotes with its collaborators, it raises awareness about mental health and suicide prevention through the power of food.

    We recently launched two Beder Bundles so you can now purchase either Eat with Beder and your choice of ProWare Sauté Pan here, or From Beder’s Kitchen and your choice of ProWare Sauté Pan here.

    Find out which one of our ranges might suit you best, by checking out what we love about each of them here.

    Serves: 2-4
    Prep time: 10-25 minutes
    Cooking time: 35 minutes


    • 1 large onion, peeled and thinly sliced
    • 2 cloves of garlic, peeled and diced
    • 250g cherry tomatoes, halved
    • 1 x 400g tin of chickpeas, drained
    • 100g pine nuts
    • 2 tsp paprika
    • 1 tsp dried oregano
    • 1 tsp dried rosemary
    • 2 tsp sumac
    • Sea salt
    • Olive oil
    • 1 block of feta (about 200g)

    For the Harissa Yoghurt

    • 200g Greek-style yoghurt
    • 2 tbsp rose harissa
    • 1 lemon, juiced

    To Serve

    • Handful of chopped parsley
    • Small handful of pine nuts


    Cooking Method

    1. Preheat the oven to 220c/200c fan/Gas Mark 7.
    2. Place the onion, garlic, cherry tomatoes, chickpeas and pine nuts into a large ovenproof baking dish (we used our ProWare Stainless Steel Tri-Ply Sauté Pan).
    3. Add the paprika, oregano, rosemary, 1 teaspoon of sumac and a pinch of salt.
    4. Mix well until everything is coated in the spices before drizzling in olive oil, then mix again until it’s all coated in the oil.
    5. Place the feta on top of the vegetables in the dish. Drizzle it with olive oil and season with the remaining sumac and a pinch of salt.
    6. Cook the whole dish in the preheated oven for 25-30 minutes until the vegetables are cooked through and crispy on the outside.

    For the Harissa Yoghurt

    Mix the yoghurt with the harissa, lemon juice and a pinch of salt in a small bowl.

    To serve

    Once the feta and chickpea mixture has finished baking, transfer the dish from the oven to the table and serve up with some extra parsley and pine nuts sprinkled on top, and the harissa yoghurt on the side.

    Sumac Baked Feta with Crispy Chickpeas and Harissa Yoghurt
    Our Stainless Steel Tri-Ply Sauté was perfect for this dish!
  2. Pixar Ratatouille Recipe by Josh Angus

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    Pixar’s animated movie Ratatouille won our hearts when it was released in 2007 and now, thanks to star chef, Josh Angus, you can make the beautiful signature dish yourself!

    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

    Josh says: “This dish very visual & has the wow factor, perfect for a party, can be eaten on its own with some eggs or a perfect side dish with leg of lamb or Roast chicken.”


    3 tomatoes
    1 large yellow courgette
    1 large green courgette
    2 small marrow
    2 small aubergines
    1 celery
    1 large white onion
    2 red peppers
    2 large tomatoes
    2 bay leaves
    ½ bunch basil
    10g red wine vinegar
    5 sprigs thyme
    40g grated parmesan (more for grating on top if wanted)
    30g double cream
    8g salt
    6g sugar


    Copper Tri-Ply 24cm Sauté Pan


    1. Place the red peppers whole with olive oil rubbed all over them then in a hot oven at 180C for 15 to 20 minutes until they break down & colour. Then leave to rest in a bowl with cling film.

    2. First slice the courgettes, marrow & aubergine on a mandolin to about 2cm thick, if you don’t have mandolin you can use a sharp knife but take your time so it is tidy for presentation. Next slice 3 tomatoes the same thickness as other veg & lay all the veg on a tray nicely stacked together. Place a damp cloth over the vegetables & store in the fridge for later.

    3. Don’t discard the trim from the vegetables roughly chop to use in the sauce later, just discard the roots.

    4. Finely chop the onions, celery & garlic, lightly sweat in olive oil on a medium heat in copper tri ply saute pan with lid on until soft & translucent. Make sure to keep checking them there not catching on the pan.

    5. Blanch the rest of tomatoes in boiling water for 30 seconds then into ice water. Peel skin off & discard. Then roughly chop.

    6. From the peepers earlier discard the seeds & skin, then roughly chop.

    7. Add all the rest of the chopped vegetables to the onions in the pan then continue to cook on medium heat for 3 to 4 minutes. Deglaze with the vinegar

    8. Add salt, sugar, bay leaf, thyme & 3 basil stalks with leafs on. Cover with water then cook down simmering on a low heat.

    9. Once reduced remove bay leaf & thyme, then blend until smooth adding the cream, grated parmesan, 6 basil leaves whilst hot & still blending. Taste may need more salt & add a little pepper to your taste buds.

    10. Building the ratatouille, have the sauce evenly spread on the bottom of a copper tri 24cm saute pan you don’t have to use all the sauce you can leave some on the side to have later, I used around half to ¾.

    11. On top of the sauce you want to take the vegetables you sliced earlier & create a pattern around evenly until the whole pan is full & no gaps, take your time & be precise if you can. (See picture) season the veg with salt & brush or drizzle with olive oil.

    12. Bake in oven at 160c with a lid of greaseproof for 45 minutes or until veg is cooked though & bubbling. Remove grease proof & bake in oven for 5 minutes.

    13. Once out garnish with basil.

    Find out more about Hide Ground here.

  3. Pan-fried Lemon Sole with Tomato, Olive and Caper Sauce by Great British Chefs

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    This tomato, olive and caper sauce is the perfect accompaniment to the delicate flesh of the lemon sole. A sprinkle of parsley and flaky sea salt is all that’s needed to add the finishing touch. Serve with seasonal steamed greens or a salad on the side.

    Recipe Courtesy of Great British Chefs

    Serves: 2

    Cooking Time: 35 minutes



    Lemon Sole

    • 1 lemon sole, fins and head removed and de-scaled
    • 2 tbsp of plain flour
    • olive oil
    • 50g of butter, cubed
    • salt
    • pepper


    • 1 knob of butter
    • 4 anchovies
    • 1/2 onion, finely diced
    • 3 garlic cloves, sliced
    • 30g of capers
    • 80g of olives, (we used anchovy stuffed olives)
    • 400g of cherry tomatoes, halved
    • 1 handful of parsley leaves, chopped
    • salt
    • pepper

    Cooking Method

    1. Add a knob of butter to a nonstick frying pan and gently fry the onion, garlic and anchovies until the anchovies have started to melt into the butter and the onion and garlic is soft and translucent.
    2. Add the capers and fry for a further minute.
    3. Add the tomatoes and olives and simmer on a low heat until the tomatoes collapse into a sauce.
    4. In the meantime, lightly dust the fish with flour on both sides and season.
    5. Place another nonstick frying pan over a high heat and add a splash of oil. Once hot, carefully place the fish, top-side down, into the pan. Cook for around 3 minutes or until the fish is starting to turn golden round the edges.
    6. Flip the fish over and cook for 2–3 minutes before adding cubes of butter. When the butter is melted and foaming, tilt the pan towards you and use a spoon to baste the butter back over the fish.
    7. Remove the fish from the pan and drizzle over the browned butter. Leave to rest for a few minutes.

    To serve

    1. Taste the sauce and add salt if needed (the anchovies will have seasoned it to an extent). Stir most of the chopped parsley into the sauce then spoon out onto a serving plate.
    2. Top with the fish and a further sprinkle of parsley and flaky sea salt.
  4. Time For a Dip – 3 Summer Recipes

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    Summer is finally on it’s way and we all champing at the bit to dust off the barbecue, wait for a gap in the clouds and enjoy some al-fresco dining. Dips are the ideal summer food; cool, quick and easy. They are especially great for entertaining, often requiring little to no cooking and can be ready to serve in minutes with some crusty bread, vegetables or tortilla chips. Likewise, they can be made in advance and kept in the fridge until needed.

    We have some great recipes for you to try. All of these will work perfectly for an impromptu barbecue, a party or just a Friday night in with a bottle of wine. All of these dips are suitable for vegetarians and don’t require a food processor!

    Whipped Feta Dip

    This is a great way to incorporate the fresh tang of feta in to all sorts of things. Try it in a sandwich with some avocado and sliced cucumber. Remember, a little goes a long way as it’s quite rich.

    Serves: 4

    Prep time: 5 minutes

    Cooking time: No cooking required


    • 250g feta cheese
    • 85g full fat cream cheese
    • Paprika or sumac to serve



    1. Add cream cheese to mixing bowl and whisk until smooth.
    2. Finely chop feta and add to cream cheese. Whisk thoroughly until smooth. If a little stiff, loosen with a drizzle of olive oil.
    3. Add a sprinkle of paprika or sumac then serve with bread or veggies to dip.

    *Alternatively, using a food processor, pulse feta to fine crumbs. Add cream cheese and and pulse until well combined.


    Pan con Tomate

    A traditional tapas dish, this tomato dip is light, fresh and very easy to make with essentially two ingredients. It is also a popular breakfast dish spread liberally on toast. Make sure your tomatoes are good quality and ripe as they are the star of the show.

    Serves: 6

    Prep time: 5 -10 minutes

    Cooking time: No cooking required


    • 2 large, ripe beefsteak tomatoes
    • 1 cloves of garlic, minced
    • 2tsp extra virgin olive oil
    • 1 good pinch of sea salt
    • Sprig of fresh basil to garnish (optional)


    • Box grater
    • Bowl


    1. Chop tomatoes in half and grate coarsely on cut face. The flesh should grate leaving the skin behind in your hand.
    2. Add minced garlic, oil and salt and mix.
    3. Serve with toasted ciabatta or warm flat breads.


    Classic Chunky Guacamole

    This is much nicer than the ones you buy in the shops and is so simple. You can use a food processor for this but do it by hand if you prefer a chunkier texture.

    Serves: 4

    Prep time: 5 minutes

    Cooking time: No cooking required


    • 2 large, ripe avocados
    • 1 small onion
    • a handful of fresh coriander
    • 1 clove garlic
    • 5 ripe cherry tomatoes
    • 1 red or green chilli
    • juice of 1 lime
    • 1 good pinch of salt


    • Mixing bowl
    • Fork
    • Sharp knife


    1. Remove stones from avocado and scoop out flesh in to a bowl. Mash with the back of a fork; add lime juice and mix, this will stop the avocado going brown.
    2. Add the onion, very finely diced. Chop garlic, chilli, tomatoes and coriander very finely and add.
    3. Combine everything in a bowl and chill covered until serving. Serve with warm tortilla chips.

    Take a Dip - 3 Summer Recipes 2

  5. Chilean Bean Stew with Tomato Salad

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    This Chilean Bean Stew (also known as Porontas Granados ) with Tomato Salad is my husband’s favourite vegan meal. Coming from a big meat eater, I think that might mean something. I’ve made this recipe many times before; for family, vegan/vegetarian friends and also big dinner parties too and the feedback is always really good often with people asking for the recipe…so here goes!

    ProWare's Chilean Bean Stew

    I love this recipe as it’s hearty yet somewhat light when served with a topping of tomato salad. It is the perfect post exercise recipe as you can make it before if you want and heat it up when you get in. It’s fairly quick to make though as far as stew’s go because of the lack of meat you don’t need to slow cook it for very long.

    Ingredients Chilean Bean Stew, butternut squash, leeks, corn, basil, tomatoes, red pepper, coriander, onion, lime

    Also, this recipe is fabulous made in the autumn when pumpkin and squash are in season, so do give a go in the next few weeks. I can guarantee you won’t be disappointed.

    Written by Corin


    Serves: 6

    Prep time: 15 minutes

    Cooking time: 30-40 minutes


    Chilean Tomato Salad

    • 5 ripe plum tomatoes, sliced
    • 1 medium red onion, thinly sliced
    • 4 tablespoons olive oil
    • 2 tablespoons fresh lime juice
    • handful of chopped coriander
    • salt and freshly ground pepper
    1. Arrange the tomatoes and red onions on a large plate or bowl.
    2. Whisk the lime juice and olive oil together and season with salt and freshly ground pepper to taste.
    3. Pour evenly over the top of the salad and garnish with chopped coriander.


    • 4 tablespoons olive oil
    • 1 medium onion, chopped
    • 1 red pepper, chopped
    • 2 leeks, cut in half lengthwise then cut in thin semi circles
    • 1 tablespoon smoked paprika *can substitute regular paprika but the smoked variety adds a wonderful flavour
    • 1 tablespoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon fine polenta
    • 450g peeled, deseeded and cubed pumpkin *can substitute butternut squash or similar
    • 3 corn cobs, kernels chopped off the cob
    • 400g can of butter beans, drained and rinsed
    • 400g can haricot beans, drained and rinsed
    • 725ml vegetable stock
    • Handful of chopped basil leaves
    • Salt to taste


    • Knife
    • Chopping board
    • Stock pot or heavy based casserole
    • Wooden spoon
    • Peeler

    Cooking Method Stew

    1. Heat the oil in the stockpot over a medium heat, once hot add the onion, pepper and leeks sautéing until soft.
    2. Stir in the paprika, oregano, black pepper and polenta then add the pumpkin, corn, drained beans and vegetable stock.
    3. Bring to a gentle boil and simmer until the pumpkin is soft but not breaking down.
    4. Stir occasionally to prevent sticking and add a little more water if necessary. The sauce will become thick and hearty.
    5. Add the chopped basil and season to taste.
    6. Serve in a bowl topped with Chilean salad and chopped coriander leaves.
  6. Fresh Tomato Pasta


    This dish is a regular in our house since my father-in-law made it for my husband and me a few years ago. It’s based on a recipe from the Silver Spoon Pasta cookbook, if you haven’t heard of the Silver Spoon cookbook this review of their pasta book is worth a read. For this recipe I’ve increased the amount of tomatoes and pasta, because the tomatoes are my favourite part and we tend to eat larger portions of pasta than the original recipe calls for. We also added the Parmesan and Pecorino.

    ProWare's Fresh Tomato Pasta - prep photo

    Here is the tomato mixture ready to be covered and left to sit for 20 minutes.  This helps intensify the flavour in the tomatoes as well as infusing them with garlic.

    ProWare's Fresh Tomato Pasta - chopped tomatoes mixed with garlic and basil

    I usually serve this pasta dish with meat balls, but it is great on its own too!

    ProWare's Fresh Tomato Pasta plated and ready to eat

    Written by Corin

    Kids in the Kitchen

    Herbs – The basil leaves need tearing or slicing, so get those little fingers to work. Get them to count out the 10 needed and tear them into the bowl for the tomatoes.

    Tomatoes – One for the older children as slicing tomatoes can be tricky without a sharp knife. I find sometimes using a serrated knife can do the job really well so let them try this and make sure to supervise too.

    Grating – Grating, especially hard cheeses like the ones in this recipe are a great way to get kids of all ages involved. If you have a multiple sided grater, let the child choose what side they use or if you have a rotary grater too this can be a lot of fun and great for fine motor skills too!

    Serves: 4
    Prep time: 5 minutes (plus 20 minute wait time)
    Cooking time: 10-12 minutes


    • 600g Plum, cherry or any smaller tomatoes
    •  1-1 ½ teaspoons sea salt
    •  Freshly ground pepper
    •  2 cloves garlic, peeled and squashed using the side of a knife
    •  10 basil leaves, torn or sliced
    •  4 tablespoons olive oil
    •  400g linguine or choice of pasta
    •  80g of Parmesan or suitable vegetarian substitute, grated (Reserve 10g for serving)**
    •  70g of Pecorino, grated**


    Cooking Method

    1.  Slice the tomatoes into quarters by slicing from where the stem attaches to the bottom. Place in a bowl with garlic and basil, and stir in the sea salt, ground pepper and olive oil. Cover with a plate and leave to sit for 20-25 minutes, stirring once throughout the process.
    2. Cook the linguine in the sauce pan to desired tenderness. Strain the pasta through a sieve and return the pasta to the sauce pan, however the sauce pan does not need to be returned to heat.
    3. Add the cheese to the sauce pan and stir well until melted. Remove the garlic pieces from the tomato mixture then add the tomatoes to the pasta and stir well.  Serve with a sprinkling of Parmesan and enjoy.

    *Make it vegetarian – find suitable vegetarian alternative cheese to grate into and over the pasta. Serve without meatballs.

    **Make it vegan – omit all cheese and add 5-10 grams nutritional yeast. Serve without meatballs.