Red Egg tomatoes are unique and versatile. They make a distinctive, tasty addition to salads, sandwiches and stir-fry dishes.
Potato casserole with courgette and mozzarella
Ingredients
- 250 g Red Egg tomatoes
- 150 g courgette
- 3 sprigs of basil
- 1 garlic clove
- 150 g mozzarella
- 450 g precooked ridged potato slices
- salt and pepper
- nutmeg
- 50 g butter
- 75 g flour
Preparation
Pre-heat the oven to 225°C. Grease a soufflé dish.
If you wish, peel the Red Egg tomatoes. To do so, bring a pan of water to the boil. Cut a cross into the tomatoes and dunk them in the boiling water. Remove them from the water using a slotted spoon, and peel them.
Slice the Red Egg tomatoes.
Slice the courgette.
Pick off the basil leaves, stack them on top of each other and cut thinly.
Finely chop the garlic clove.
Cut the mozzarella ball in half and thinly slice each half.
Toss the potato slices with a little salt and the chopped garlic. Spoon half of them into the soufflé dish. Arrange half the courgette, tomato and mozzarella slices in alternating layers. Grind some salt, pepper and nutmeg over it, and scatter half of the basil on top. Place the rest of the potato slices on top of this. Then arrange the rest of the courgette, Red Egg tomato and mozzarella slices on top and add some more salt, pepper and nutmeg.
Mash up the butter with the flour and some salt, pepper and nutmeg so you end up with a crumbly dough. Scatter this on top of the casserole.
Place the casserole in the pre-heated oven for 20-25 minutes, so the crumble topping goes crisp and the potato slices are cooked through. Use a skewer to check.
Remove the casserole from the oven and scatter the rest of the basil on top.
Bagel with Red Egg tomato and crab
Ingredients
- 2 bagels
- lettuce
- 2 tbsp mayonnaise
- 1 tbsp crème fraîche
- 1 tbsp tomato ketchup
- dash of cognac
- salt and pepper
- paprika powder
- tabasco
- 4 Red Egg tomatoes
- 100g crab meat
Preparation
Cut the bagels in half. Wash and dry the lettuce leaves. Whisk together a sauce using the mayonnaise, crème fraîche, tomato ketchup, cognac, salt, pepper, paprika powder and tabasco. Spread the sauce on the bagels. Layer the bottom half of the bagels with lettuce, plenty of Red Egg tomato slices and shredded crabmeat or surimi. Replace the top half of the bagels.
Instead of crab, you could also use peeled prawns or cooked ham.
Basic soup
Ingredients
- 1kg Red Egg tomatoes
- 2 shallots
- 1 clove of garlic
- 2-3 sticks of celery
- 2 tbsp olive oil
- 2 vegetable stock cubes
- 1 tsp herbes de Provence
- salt and pepper
- 4 tbsp crème fraîche
- fresh basil
Preparation
Wash the Red Egg tomatoes and quarter them. Peel the shallots and garlic and chop finely. Clean the celery and cut into small pieces along the stem. Heat the oil and fry the shallots, garlic and celery for 3-4 minutes. Add the Red Egg tomatoes, crumbled stock cubes, herbs and 500ml of water. Bring the soup to the boil and simmer for around 20 minutes. Use a hand-held blender to puree the soup, or press it through a sieve. Adjust the seasoning by adding salt or pepper. Serve the soup in warmed plates. Place a spoonful of whipped crème fraîche in each plate, and add the basil.
You have now made a delicious basic Red Egg tomato soup. You can serve this as it is, or add fish or meat to it. Here are a few ideas!
Red Egg Soup with prawns
Add 100g of prawns to the basic Red Egg soup and leave them to simmer for 1-2 minutes. Serve the soup in warmed plates. Place a spoonful of whipped crème fraîche in each plate, and garnish with the rest of the prawns and the basil.
Red Egg Soup with herbed meatballs
Brown 150g of small herbed meatballs (around 5 minutes). Prepare the basic Red Egg soup and after blending it, add the meatballs. Leave to simmer for 5 minutes. Serve the soup in warmed plates. Place a spoonful of whipped crème fraîche in each plate, and add the basil.
