Made a big salad, and got lots of leftovers? No problem! Whether you are scouring for bargains on the grocery shelf, or have a glut of produce from your garden or PYO farm, these recipes are ideal to use up leftover foods in these lean times. Good for you and your pocket, the planet and local farmers, rather than buying ready-meals from big food brands and supermarkets.
Tomatoes (fruits) are very popular and quite cheap, so a great food to have around. Many people also grow their own tomatoes. So if you have a glut leftover and wish to reduce food waste, here are some nice plant-based recipes to try. Roasted Tomato & Red Pepper Soup (The Veg Space) is thick and creamy, an ideal winter supper food. You don’t even need a saucepan, just blend the roasted ingredients.
Stems, leaves and unripe tomatoes are toxic to animal friends, so keep these recipes away from nosey paws. As some have other toxic ingredients like garlic, onion, mushrooms, leeks, chives etc. If growing your own tomatoes, see how to make your garden safe for pets. Don’t display foliage near windows, to help stop birds flying into windows).
Head to your local farm shop to discover many other types of tomatoes (it’s only in supermarkets that they tend to be all red – there are many other colours including yellow, pink, purple and black). The name ‘tomato’ comes from the Spanish for ‘plump thing with a naval!’ Thought to have benefits to people’s love lives, they were called ‘love apples’ back in the day!
Confit Tomatoes (The Plant-Based School) is a lovely basic recipe by an Italian chef. Made with garlic oil, serve with caramelized onions, with vegan cheese or on top of mushroom pasta. These are also good on bread with steamed artichokes or with a white bean dip.
Roasted Tomato & Pumpkin Seed Pesto Toasts (Short Girl, Tall Order) are a summery snack, made with soaked cashews. The cheesy pesto contains nutritional yeast, to replicate authentic flavours.
Vegan Tomato Basil Pasta (Short Girl, Tall Order) is a classic dish for seasonal tomatoes, made in 30 minutes. Packed with fresh tomato flavour, the recipe can be made gluten-free.