Tonight on RTÉ One, Jack Kirwan, the owner of the Sprout chain of restaurants in Dublin, takes over the Grow Cook Eat café this week and prepares a Garden Tomato Salsa and Tomato Pesto.
Ingredients
Total Cook Time: 20 minutes
Garden Tomato Salsa
Serves 2
- 500g Tomato Mix- Cherry, fresh piccolo, plum and yellow heirloom
- 75g Basil
- 1 x Red Chilli
- 1 x Red Onion
- A handful of dehydrated or sundried tomatoes
- 125g Kalamata Olives
- 100-150 ml Extra Virgin Olive Oil
- 150g Green leaf mix from garden
- 75g Garden Peas
- Reduced Balsamic Vinegar or balsamic salad dressing
- Tomato and Rosemary Focaccia
Tomato and Charred Pepper Pesto
Makes 750 ml
- 125g Sun-blush Tomatoes
- 1 xRed Pepper
- 75g Parmesan
- 1 clove Garlic
- 75 ml Pomace Olive oil
- 50g Basil
- 25g Capers
- 15 ml White Wine Vinegar
- 15g Maple Syrup
Method
Garden Tomato Salsa
- Chop up the tomatoes, olives, onion, and chilli into different sizes and mix together in a bowl with seasoning and leave aside.
- Mix the garden greens with peas.
- Plate up all components onto the plate and slice the focaccia and leave on the side of the plate.
- Dress with the balsamic vinegar reduction or salad dressing.
Tomato and Charred Pepper Pesto
- Cut the pepper in two and discard the seeds and core, char the red pepper skin on the outside on a griddle pan before putting into an oven to roast until cooked.
- This should take about 15 minutes at 180 degrees Celsius.
- Take your remaining ingredients and add to a blender and mix until relatively smooth and add seasoning.
