Tuna with Pesto and Roasted Tomatoes

This is a great starter in place of a salad. I love Tuna and I love olives and am always trying to find new ways of combining the two. This is a great make-ahead appie as all you need to do is assemble.

8 pieces of good quality sashimi grade tuna
4 tablespoons homemade Pesto Vinaigrette (don't bother with any store bought as the flavour will be compromised BIG TIME, see my recipe)
4 teaspoons red pepper tapenade
12 cerignola or your favourite green olive
8 roasted tomatoes

Servings: 4 as an appetizer

On a plate place one tablespoon pesto in the middle and lay down 2 pieces of tuna. Top with one teaspoon red pepper tapenade.
Arrange 2 olives and 4 tomatoes around plate and serve.

Tomato Sauce....the REAL deal

This is THE quintessential classic Italian tomato sauce. Taught to me by a chef who is Italian!
Simple is best when it comes to this recipe and that is hard for me to do. I always want to add flavours I love and pile them high and in excess. With ethnic cooking that can work okay but with this you don't want to mess with the best. And this was pure, divine, tomato goodness.

28 oz can of whole tomatoes run through a food mill, de-seeded
2 cloves garlic, thinly sliced
Quality tomato paste (one from Italy)
2 large basil leaves torn
1 small onion, finely diced (about 1/2 a cup)
4 tablespoons olive oil
Pasta - Barilla is a great Italian brand and found almost everywhere

There are some major elements that can make or break this sauce.

1) You need whole tomatoes and make sure you check the label to make sure there is no salt or citric acid. That means the tomatoes were picked before they were ripe and you are not compromising flavour.
2) The tomatoes need to be run through a sieve or food mill which is the best method as you still get chunks of tomato then. You need to remove the seeds. The seeds become bitter once cooked and you don't want that!
3) Make sure you take your time sauteing the onion and garlic as you don't want them to burn--another bitter taste you don't want any of.

Saute onions in olive oil in a medium saucepan until golden. Add garlic and saute until soft. Do not brown or burn. Add tomato paste and saute gently for 4 minutes.

Add tomato puree and simmer for 20-30 minutes, stirring occasionally.

Season and stir in basil and fresh olive oil.

I added some chili's and prawns and roasted tomatoes because I just couldn't stop myself. A glass of Pinot Noir went exceptionally well with the light, tart and sweet tomatoes.

Recipe: Potato Salad a La Nicoise

You know those potato salads you see in almost every grocery store deli? Covered in a vat of mayonnaise? Do you like? Well, apparently someone does because they always seem to be readily available at any time of the year, no matter where you are. If this has kept you away from potato salad I hope to get your love for this "French" take on the salad. If you are not a fan of eggs or olives, no worries. It is pretty damn tasty with or without. And you can always substitute with green beans or corn off the cob.

2 pounds of baby nugget potatoes
2 cups grape or cherry tomatoes
3/4 to 1 cup mixed olives
4 poached eggs (optional) See poached eggs recipe
2 shallots, minced
2 tablespoons chopped chives

Dressing:
1 tablespoon dijon mustard, grainy or smooth
1/4 cup white wine vinegar
1/2 cup olive oil
1/4 cup vegetable oil
2 garlic cloves
5 fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Pepper to taste

Servings: 4

Bring a large pot of salted water to boil. Add potatoes and cook 10-15 minutes or until done.
Remove and drain in a colander. Put in a large salad bowl with tomatoes.
Add all dressing ingredients into a food processor. Blend well.
Pour dressing over warm potatoes and tomatoes. Plate and top with olives, chives and shallots.

Optional: Place poached egg on top so yolk acts like a gooey warm sauce on top of potatoes.

Recipe: Roasted Tomato & Goat Cheese Tart

You can do this without roasting the tomatoes but the flavour is taken up at least 75% if you do. Yes, I came up with that number based on a poll done on my tastebuds.
Serve with a side salad as a Sunday lunch or cut into small squares as an appetizer or hors d'oeuvre.

1 sheet puff pastry (this is half of a Tenderflake box)
3 tablespoons pesto
24 roasted tomatoes (see slow roasted tomato recipe)
3/4 cup crumbled goat cheese
1/2 cup chopped fresh basil, 1/4 cup reserved
Salt and pepper to taste

Preheat oven to 400 degrees

Roll out puff pastry into approximately 15 inch by 9 inch rectangle . Spread pesto evenly on top of puff pastry. Place tomatoes on top, side by side. Top with 1/4 cup basil and goat cheese and season with salt and pepper. Bake at a 400 degrees on a baking sheet for 25 minutes. Remove from oven and sprinkle remaining 1/4 cup of basil on top. Cut into squares or slices depending on desired portions.

Recipe: Slow Roasted Tomatoes

Roasting tomatoes takes a ho-hum, boring, dull tomato into a major FLAVOUR BURST. 4-6 hours in an oven at 225 degrees. Olive oil, salt & pepper. So easy. So good. These are the tomatoes to win over that tomato-hater. I highly recommend on a pizza or puff pastry.



12 roma tomatoes, cut in half (24 halves)
1/2 teaspoon salt
2-4 tablespoons of olive oil
Pepper to taste

Preheat oven to 225 degrees. Toss all ingredients in a bowl. Spread over a large baking sheet.
Bake for 2.5 hours. Flip over tomatoes. Cook for an additional 2 to 3 hours.