What to do with all those tomatoes?

food Aug 28, 2016

It's tomato season in all those countries where it's Summer right now. Here in Dorset, in the Southwest of England, we have the most delicious and juice organic tomatoes from our local grower, so I bought several kilos the other day at the market.

When a fruit or vegetable is in season, and therefore at it's best and cheapest, I like to stock up and preserve for the winter months. In the raw food kitchen this means either freezing or dehydrating. Home-dehydrated tomatoes are amazing and a completely different experience to the shop-bought sun-dried tomatoes.


But what else can we make. As tomato season often goes with bell pepper (capsicum) season, it's a good ideal to combine the two. I find peppers on their own a bit intense... tomatoes add depth and lightness to recipes containing peppers.

3-in-1 recipe idea with tomatoes and peppers

So I thought I share with you the Creamy Tomato and Red Pepper Soup from my book Food Heroes and give you some ideas of what else you can do with this recipe, beyond the soup. Following is the base recipe for the soup, then a variation to turn it into a pasta sauce and then a recipe for Spicy Tomato and Red Pepper Crackers. So read on.

I recommend you make at least double the recipe amount or even three times as much. Don't add the water that's listed in the soup recipe yet, so that you have a thicker version, which you can use as sauce for pasta.


Creamy Tomato and Red Pepper Soup


Ingredients (serves 2 as a main course or 4 as a starter)

65g (. cup) cashew nuts, soaked for 20 minutes

4 tomatoes, chopped

3 sun-dried tomatoes, soaked for 2 hours

1 red pepper, de-seeded and chopped

1/2 cup of water

1 date

1 tablespoon balsamic vinegar

1/4 teaspoon sea salt

2 tablespoon extra virgin olive oil

1 tablespoon chopped basil



Place the cashew nuts, tomatoes, sun-dried tomatoes, red pepper, date and

balsamic vinegar into a blender

Blend until smooth and creamy

Stir the olive oil into the soup.

Remove the portions you'd like to eat as soup.

Add enough water to get the right soup consistency.

(Optional) Gently warm the soup to no more than 46C/115F

Top the soup with the chopped basil and serve.


Beetroot Pasta with Spicy Tomato & Red Pepper Sauce (serves 2) 


1 cup (250ml) Creamy Tomato and Red Pepper Soup recipe without the added water

1 garlic clove, crushed

½ red chilli, seeds and ribs removed, chopped finely

1 large beetroot, spiralised



Blend or stir the garlic clove and chilli into the soup.

Pour over the spiralised beetroot.

Top with chopped basil

Notes: Of course you can use any spiralised vegetables for this dish. Parsnip would be nice. Carrot and sweet potato would taste delicious but you don't get the contrast in colour. If you want, you can massage the sauce into the pasta. This process will soften the pasta and marinate it more with the sauce. You'll see the difference in the photos to the left.


Finally, you can also make some really lovely crackers or pizza bases with the sauce/soup. Here's how.


Spicy Tomato & Red Pepper Crackers


3 cups Spicy Tomato and Red Pepper Sauce

2 tablespoons chopped herbs – basil, marjoram, oregano, coriander (cilantro)

1 cup buckwheaties (sprouted and dehydrated buckwheat), ground into a flour

½ cup chia seed, ground into a flour 


Mix the sauce, herbs, buckwheat and chia seed flour into a dough.

Add some water if necessary to get a consistency that will easily spread on a dehydrator sheet.

Spread thinly onto a non-stick dehydrator sheet.

Dehydrate for 6-8 hours at 46ºC (115ºF).

Flip over, remove the non-stick sheet and dehydrate until completely dry.


Still got sauce left over? Pour it into a glass jar and freeze for the winter!

Watch below how I use the Rawsome Creations Dehydrator Templates to create perfect rounds of pizza bases, crackers or cookies. In the US buy them directly from Rawsome Creations.


I hope you enjoyed this little excursion into the world of tomatoes and peppers. Let me know how you get on with the recipes by dropping me a line on my Facebook page. Don't forget to 'like' the page.


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