Yesterday I posted my first recipe using the wonderful goodies in my ZZ2 Mouthwatering Box. My surprise box contained garlic, onions, avo and pretty much every kind of tomato I can think of. In my first recipe I featured garlic and tomato as equal co-stars (get the recipe here). But this next episode has space for only one superstar diva – and that’s the tomato.
The possibilities with tomatoes are just endless. Use it as the base for a wonderfully comforting dish of posh beans on toast. Use it to make warming soups, like my smokey tomato version. Add mozzarella and basil to it to make a caprese of sorts, then tumble it on a yeast dough base for the ultimate healthy take on a pizza. And then of course there is one of my all time faves – the classic old-fashioned South African tomato bredie.
At its most rudimentary, tomato bredie is equal weights of lamb rib and tomato plus salt, pepper, sugar and potatoes. Other recipes add some spices – everything from cardamom, to cloves, to ginger. I didn’t have any lamb rib in the fridge, but I did have oxtail. So I swapped the lamb for the oxtail and I adapted my basic tomato bredie recipe to give it more of an Italian flavour profile. I cooked it low and slow (as one has to with oxtail) and the tomatoes turned into a heady sweet gravy with just a hint of acid to balance it – the perfect foil for the incredible richness of the oxtail. I swapped the potato element in a traditional tomato bredie for gnocchi. Because really, what is gnocchi other than fancy potato with a bit of flour? So here it is, oxtail tomato bredie with Italian flair.
Important: You can win a Mouthwatering Box from ZZ2 as well as a R1 000 Checkers voucher! All you need to do, is go onto the ZZ2 Facebook page and tell them what YOU would make with two or more of the following ingredients: sundried and fresh tomatoes, garlic, onion, avo. R1 000 buys a lot of oxtail folks. Just saying.