Bushra Griffith
Cheese and tomatoes are a classic combination, and there are several ways to cook them together. You could make a Caprese salad, a baked dish, or even a curry. For example, a Caprese salad is a simple combination of thick-sliced tomatoes, thick slices of mozzarella, and fresh basil, drizzled with olive oil and balsamic reduction. Baked tomatoes with cheese is another easy dish that can be made in several ways, such as with cheddar, mozzarella, or parmesan, and with various herbs such as basil, oregano, or rosemary. Cheese tomato curry, on the other hand, is a rich and creamy dish made with a tomato base and soft paneer or cottage cheese, often served with roti, naan, or rice.
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What You'll Learn
Baked tomatoes with cheese
To make baked tomatoes with cheese, first preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with foil. Cut your tomatoes in half and place them cut-side up on the baking sheet. You can use any type of tomato, but Roma tomatoes are recommended for baking as they have a lower water content. Beefsteak tomatoes are also a good option because of their large size and regular shape.
Next, add your cheese. You can use any kind of cheese, but a combination of mozzarella and Parmesan is a great option for a creamy, tangy flavor. You can also try cheddar, feta, or freshly shaved Parmesan. If you want to add some extra flavor, sprinkle some chopped fresh basil under the cheese before baking. You can also add a dollop of basil pesto to the tomato slice before adding the cheese.
Finally, bake your tomatoes for around 15 to 30 minutes, until the tomatoes are soft and starting to sag, and the cheese is melted, golden brown, and bubbly. For a more browned cheese topping, you can broil the tomatoes for an additional 2-3 minutes.
You can also add some extra ingredients to change up the flavor of your baked tomatoes. Try adding some Italian seasoning and pepper, or a drizzle of balsamic vinegar or glaze for a quintessential Italian flavor. For a Mediterranean twist, add some oregano, or try cilantro for a taco-inspired dish.
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How to make a Caprese salad
Ingredients
To make a Caprese salad, you'll need ripe tomatoes, fresh mozzarella cheese, basil, olive oil, and balsamic glaze or balsamic vinegar.
Preparation
Start by slicing the tomatoes and mozzarella. If you're using smaller tomatoes, like cherry or grape tomatoes, just halve them. If everything is around the same size, julienne the basil and cut the mozzarella into bite-sized cubes. You can also use bocconcini (mozzarella pearls) for a similar effect.
Arrange the tomato and mozzarella slices on a platter, alternating between the two. Place basil leaves between the slices, scattering them over the arrangement.
Drizzle olive oil and balsamic glaze or vinegar over the salad. If using vinegar, be careful not to use too much, as it can pool around the tomatoes and make them soggy. A thick glaze, on the other hand, can be drizzled generously and intentionally.
Finally, season the salad with a pinch of flaky salt and several grinds of black pepper to taste.
Serving
Caprese salad is a versatile dish that can be served in various ways. Enjoy it as a main dish, a side with beef, an appetizer, or a mid-afternoon snack. For a more substantial meal, serve it with crusty bread or a bed of arugula. You can also add slices of fresh peaches, watermelon, or prosciutto for a tasty twist.
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Cheese tomato curry with naan
Ingredients
- Cumin seeds
- Bay leaf
- Dry red chillies
- Cardamom
- Clove
- Cinnamon
- Coriander seeds
- Oil
- Garlic
- Ginger
- Green chilli
- Onion
- Tomatoes
- Spices (cumin, coriander, turmeric, garam masala, and chilli powder)
- Water
- Cashews
- Fresh cream
- Cheese (paneer/cottage cheese)
- Salt
- Pepper
- Butter
- Cumin seeds
- Tomato passata
- Cream
- Garam masala
- Lemon juice
- Sugar
- Green chilli
- Chilli powder
- Ground roasted cumin
- Dried fenugreek leaves
- Fresh coriander
- Flour
- Yeast
- Milk
- Sugar
- Salt
- Egg
- White sugar
- Ghee or butter
- Canola oil
- Cilantro
- Garlic butter
Steps
First, make the curry. In a pan, add oil, cumin seeds, bay leaf, dry red chillies, cardamom, clove, cinnamon, and coriander seeds. Cook on low flame for a minute. Add garlic, ginger, and green chilli, sauté for a minute. Now add onions and cook until they turn translucent. Next, add tomatoes and cook well. Season with spices and add a cup of water. Let it cook for 8-10 minutes. Let the mixture cool, then make a smooth paste in a mixer-grinder and strain it through a strainer. Also, grind cashews to a smooth paste.
Grill the paneer/cottage cheese in a pan. In another pan, add the gravy paste, cashew paste, and seasonings if required. Cook for 2-3 minutes, then add fresh cream. Put all the cheese cubes in the pan in a single layer and brown them lightly on at least two sides. Pour the tomato sauce over the top and stir to mix. Bring to a simmer, then heat very gently for 4-5 minutes, stirring with a light hand. Sprinkle the fresh coriander over the top before serving.
Now, make the naan. Whisk warm whole milk, warm water, active dry yeast, and brown sugar together in a medium bowl. Cover the bowl with plastic wrap and let sit until the mixture is bubbly. Uncover the bowl and add all-purpose flour, canola oil, and kosher salt. Stir until a dough ball forms. Transfer the dough ball onto a lightly floured work surface and knead until smooth. Coat a large bowl with cooking spray, then place the dough in the bowl. Cover with reserved plastic wrap and let rise in a warm place until doubled.
Portion the dough and heat skillet. Transfer the dough onto a lightly floured work surface. Divide into 8 portions. Shape each portion into a ball, then cover and let rest. Heat a large cast-iron skillet or griddle over medium-low heat. Roll out each dough ball into a 7-inch round about 1/4-inch thick. Brush the skillet lightly with canola oil. Place one naan in the pan and cook until golden brown in spots, cooked through, and lightly puffed (30 to 35 seconds per side). Transfer to a serving plate. Lightly brush with more oil, and sprinkle with coarsely chopped fresh cilantro if desired. Repeat cooking the remaining naan rounds, brushing the skillet with more oil before each naan.
Your cheese tomato curry with naan is ready to serve!
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Tomato n' cheese pasta
Ingredients:
- Pasta of your choice (any short pasta shape works well)
- Onion
- Garlic
- Tomatoes
- Herbs and spices (co: 0,2,9>basil, oregano, Italian seasoning)
- Balsamic vinegar
- Sugar
- Stock or wine
- Cheese (co: 1,8,9>mozzarella, cheddar, parmesan, or a mix)
- Olive oil
- Salt and pepper
- Optional: meat or vegetables of your choice (e.g. bacon, chicken, prawns)
Method:
First, preheat your oven to 200ºC/400ºF. Boil a large, salted pot of water and cook the pasta until al dente, according to the package instructions. Drain the pasta, reserving 1 cup of the starchy cooking water. This can be used to loosen the sauce later if needed.
In a separate pan, fry the onion and garlic in olive oil until soft and translucent. Then, add in your tomatoes, herbs, spices, balsamic vinegar, sugar, and stock or wine. Allow this mixture to simmer for around 10-15 minutes while your pasta cooks.
Once your pasta is cooked and the sauce has reduced, combine them and mix well. Transfer half of this mixture to a baking dish and top with half of your chosen cheese. Repeat with the remaining pasta and cheese.
Place the baking dish in the oven and bake for 15-20 minutes, until the cheese is melted and golden brown. Remove from the oven and allow to stand for a few minutes before serving. Enjoy!
Tips and Variations:
You can add meat or vegetables to this dish, such as bacon, chicken, or prawns, for a heartier meal. You can also use different types of cheese, such as mozzarella, cheddar, or parmesan, depending on your preference.
This dish can be made ahead of time and stored in the fridge for up to 24 hours before baking. It also freezes well, so you can assemble the pasta bake, cover it tightly, and freeze for up to 3 months. Leftovers can also be frozen for quick and easy future meals.
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Tasty toppings and herbs
When it comes to tasty toppings and herbs for your cheese and tomato dish, the options are endless. Here are some ideas to get you started:
Herbs
Fresh herbs can add a burst of flavour to your dish. Try using basil, oregano, or rosemary. These herbs complement the flavours of the cheese and tomato nicely. If you're feeling creative, you could also experiment with other herbs such as parsley or thyme.
Spices
Adding spices to your cheese and tomato dish can give it an extra kick. Try using Italian seasoning, which often includes a blend of herbs such as basil, oregano, and thyme. You could also add some pepper for a bit of heat. If you're making an Indian-style cheese tomato curry, spices like cumin seeds, bay leaf, coriander seeds, cardamom, cinnamon, and cloves can add depth of flavour.
Cheeses
While cheddar is a popular choice for baked tomatoes with cheese, you can mix it up by using different types of cheese. Mozzarella, for example, pairs very well with tomatoes, as seen in the classic Caprese salad. The soft, spongey texture of fresh mozzarella creates a mouthwatering combination. For a more intense flavour, try using shaved Parmesan cheese, or a mix of Parmesan and mozzarella for a creamy, tangy delight. Feta is another excellent option, especially if you're going for a Mediterranean flair.
Other Toppings
In addition to herbs and spices, there are numerous other toppings you can add to elevate your cheese and tomato creation. A drizzle of balsamic vinegar or glaze can add a touch of sweetness and acidity. If you're feeling indulgent, a dollop of basil pesto under the cheese can take your dish to the next level. For a more substantial meal, you can create a sauce with garlic, parsley, and olive oil as a base for your tomatoes and cheese.
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Frequently asked questions
A simple recipe for cheese and tomato is baked tomatoes with cheese. Cut tomatoes in half and place them cut-side up on a baking sheet. Divide cheddar cheese among the tomatoes and sprinkle with Italian seasoning and pepper. Bake for 15 to 20 minutes at 400 degrees Fahrenheit until the tomatoes are soft and the cheese is bubbling and brown.
Cheese tomato is a popular North Indian dish. To make it, add oil and whole spices to a pan and cook for a minute. Add garlic, ginger, and green chili, and sauté for a minute. Add onions, tomatoes, and cook well. Season with spices and add a cup of water. Cook for 8-10 minutes and let the mixture cool. Make a smooth paste in a mixer-grinder and strain it. Grind cashews to a smooth paste and grill paneer in a pan. Add the gravy paste, cashew paste, and seasonings to another pan and cook for 2-3 minutes. Finally, add fresh cream.
A Caprese salad is made with layers of ripe tomatoes, fresh mozzarella, and basil. Drizzle the salad with olive oil, balsamic reduction, and a sprinkle of salt and pepper.
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