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

  1. Chop up the tomatoes, olives, onion, and chilli into different sizes and mix together in a bowl with seasoning and leave aside. 
  2. Mix the garden greens with peas.
  3. Plate up all components onto the plate and slice the focaccia and leave on the side of the plate. 
  4. Dress with the balsamic vinegar reduction or salad dressing.

Tomato and Charred Pepper Pesto

  1. 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.
  2. This should take about 15 minutes at 180 degrees Celsius. 
  3. Take your remaining ingredients and add to a blender and mix until relatively smooth and add seasoning.