Bush Tomato has a strong sun dried tomato, caramel and tamarillo flavour and aroma which is just delicious in recipes with tomato, cheese or eggs. Also goes well with Salmon and stronger flavoured white or game meats. Can be used as a Dukkah or crusting for meats.
Capsicum and Shallots with Bush Tomato Vinaigrette
Toss 12 shallots in some oil and place cut side down onto a roasting tray. On another roasting tray place 4 whole red capsicums rubbed with oil. Season with salt and pepper. Put both trays into a 200C oven for approx 30 mins until shallots are tender and the capsicums start to blister. Transfer capsicums and shallots to a separate bowls and allow to cool. Slip off the shallots outer skin. Skin and de-seed the capsicums and tear into thick strips. Combine the capsicums and shallots into a serving bowl and drizzle over dressing.
Dressing: Blend 1 clove garlic, 1/2 teaspn salt, 1/4 teaspn ground pepperberry, 1 teaspn dijon mustard, 3 teaspns honey, 2 Tbspns Bush Tomato Vinegar and 6 Tbpsns Macadamia Oil.
Bush Tomato Soup
Ingredients
1 tablespoon Macadamia Nut oil
1 onion, chopped
1 clove garlic, crushed
2 tbsp ground bush tomato
4 rashers smoked bacon, diced
10 ripe tomatoes, chopped
1 tbsp sugar
1 cup chicken or vegetable stock
Salt to taste
1 tspn Ground Pepperberry
Natural yoghurt, to serve
Chopped chives, to serve
Olive oil spray
80g grated parmesan
Ground bush tomato, to sprinkle
Method
Heat the oil in a large saucepan and saute the onion and garlic until softened. Add bush tomato, bacon, chopped tomato and sugar and simmer for 30 minutes. The tomatoes will break down.
Add the stock to the soup and bring to the boil. Season. Using a hand-held blender, puree until the tomato skins are incorporated.
Ladle hot soup into bowls and garnish with yoghurt and chives.
Macadamia Satay Sauce
2 large dried red chillies, finely chopped, seeds and all
20 ml white vinegar
20 ml macadamia nut oil
2 clove crushed garlic
80g macadamia nuts
20 ml light soy sauce
20 ml kecap manis
20 g palm sugar
250 ml tinned coconut CREAM
1 g lemon myrtle ground
2 g ground bush tomato
Salt flakes
Roast macadamia in oven for 10 mins at mod heat.
Place the chilli in bowl, splash over the vinegar and leave it to soak for 15 minutes. Preheat a small heavy-based saute or frying pan over medium heat. Add the oil and when it is hot, add the garlic and saute it until softened, then add the chilli and vinegar mix and fry for a few seconds, stirring. Add all other ingredients, reduce the heat to low and gently simmer, stirring occasionally, for about 10–15 minutes until the nuts suck up the coconut cream and the sauce becomes thick.
Macadamia Nut Dip
Blend 2 cups Macadamia Nuts, 2 truss tomatoes,1 clove garlic, 1 tspn crushed bush tomato, 1/2 tspn Native Sage, 1/2 tspn Native Thyme and 1 tspn Mountain Pepperleaf and salt to taste
Macadamia Nut Dukkah
Place 130gm chopped Macadamia Nuts and 160gm chopped Hazelnuts onto a baking tray and place in 180C oven until golden brown….approx 15 mins
Remove from oven and grind before adding
2 Tbspn Ground Bush Tomato
2 Teaspoon Ground Lemon Myrtle
2 Teaspoon Ground Mountain Pepperleaf
2 Teaspoon Ground Aniseed Myrtle
Return to oven and bake until aromatic….approx 5 mins
Store in an air tight container for up to 2 weeks or freeze.
Sprinkle on salads, steamed rice, pasta, meat, fish or serve with Bush Damper and Macadamia Nut Oil
Bush Tomato Pizza Sauce
Ingredients
½ brown onion, roughly diced
2 cloves garlic, finely chopped
200ml white wine
1 can tomatoes, roughly chopped
75ml white vinegar
1 teaspoon dried Native Thyme
2 bay leaves (or lemon myrtle leaves)
3 Tablespoons sugar
3 Tablespoons crushed Bush Tomato
pinch of salt and pepper
Cook onion in a saucepan on low heat with a little oil for 3-5 minutes until soft and little colour.
Add garlic and cook for a further 2 minutes stirring regularly.
Add white wine and cook until wine reduces to a third of original volume.
Add the can of tomatoes, vinegar, sugar, native thyme, bay leaves and bush tomato and cook on low heat for 15-20 minutes until it resembles a chunky sauce. Stir vigorously.
Add salt and pepper to taste and cool before using. Remove bay leaves.
Bush Tomato Dip
Blend
250 ml sour cream, 125 g cream cheese,
1 tsp lemon myrtle, 1-1½ tbsp ground bush tomato,
1 tbsp very finely chopped onion, ½ tsp salt
½ tsp sugar, ¼ tsp ground pepperberry,
1 finely chopped skinned tomato,
1 tbsp chopped fresh coriander.
Mix all ingredients. Leave to infuse overnight.
Bush Tomato Relish
Ingredients:
8 large truss tomatoes
¾ cup white sugar
1 cup white vinegar
1 dessert spoon Native Basil
1 ½ dessert spoons Crushed Bush Tomato
2 dessert spoons Saltbush
1 dessert spoon Mountain Pepperleaf
1 dessert spoon Sea Parsley
2 teaspoons salt
½ cup finely diced brown onion
½ cup finely diced green capsicum
Core the tomatoes and make a small cross incision at the base of each. Place into a saucepan of boiling water for 40 seconds to blanch. Remove with a slotted spoon and plunge immediately into iced water.
When cool, peel tomatoes, cut in half, remove seeds and finely dice.
Place sugar and vinegar in a large saucepan over a high heat. Add native herbs and stir until sugar has dissolved. Add chopped tomatoes, onion and green pepper. Bring to the boil, reduce heat to low and simmer for 20 minutes or until the liquid has reduced and relish becomes sticky. Season with salt and pepper to taste.
Bush Tomato Chicken with large pasta shells
Dice a garlic clove and one onion and then add to a pot with some macadamia nut oil. Then add 1kg sliced chicken thigh fillets. When brown add 2 Tablespoons Bush Tomato Seasoning. Cook for a couple minutes before adding a can of diced tomatoes. Simmer for 20 minutes.
In the meantime, add pasta shells to boiling salted water and cook as per instructions (mine were big shells and needed 14 minutes). Drain and then add to chicken mix.
Serve with grated Australian parmesan cheese, slices of fresh avocado and a paw paw sea parsley salsa.Bush Tomato Scones make an easy addition to afternoon or morning tea –
Rub 3 Tbspns butter into 4 cups of plain flour mixed with a pinch of salt and Tbspn Baking Powder.
When mix resembles breadcrumbs, add 1 cup of crushed bush tomato. Then slowly add 3 cups of milk, working the mix all the time until you have a soft dough.
Knead lightly and then flatten the dough until it about 30mm high. Cut out scones and transfer to a baking tray lined with non stick cooking paper. Rest for 10 mins before brushing with a little milk and then popping them into a 200C oven for about 20 mins
Bush Tomato infused Vinegar
Use a good quality vinegar. (white wine, balsamic, red wine, rice wine, or apple cider vinegar)
Place 3 tablespoons of whole bush tomato into a clean sterilized jar or bottle
Heat 600ml vinegar to just below boiling,then pour over the bush tomato and cap tightly.
Allow to stand for 3 to 4 weeks for the flavour to develop fully.
Strain the vinegar through a damp cheesecloth or coffee filter one or more times until the vinegar is no longer cloudy.
Discard the bush tomato.
Pour the strained vinegar into a clean sterilized jar.
Seal tightly.
Store in the refrigerator for best flavour retention. Use in cooking in equal amounts where wine, fruit juice, plain vinegar, lemon, or lime juice is called for.
Bush Tomato and Goat’s Cheese Crackers
INGREDIENTS
2 Cups Plain Flour
½ tsp Salt
450 grams of hard goat cheese chopped into chunks
1/2 tsp Ground Bush Tomato
113 gms unsalted butter room temperature
Add butter and cheese to the large bowl of a food processor fitted with a metal blade and pulse. Add half the flour and pulse some more, scraping down the sides as needed. With the motor running add salt, bush tomato and remaining flour until mixture holds together but may still feel dry. Scoop out onto plastic wrap or waxed paper and form into a log or rectangle. Refrigerate overnight or at least 4 hours, preferably 8 hours.
Arrange 2 baking sheets lined with parchment paper. Preheat oven to 190C. Unwrap the log and with a sharp knife slice it into 1cm thick slices. Bake in the preheated oven 12 to 16 mins or until they are slightly golden at the edges. Cool on racks and store in a tightly covered container.
Bush Tomato Pasta Sauce
Heat a tablespoon of Macadamia Nut oil in a pan, add one diced onion, one stick of diced celery, 1 diced carrot and cook until onion is clear, then add 1 teaspoon of Ground Bush Tomato, 1 teaspoon Saltbush, 1 teaspoon Mountain Pepperleaf and salt to taste. Cook until onion is translucent and then add a can of diced tomato. Simmer for half an hour and then cook up your favourite pasta. Garnish with grated parmesan or pecorino cheese and half a sliced avocado per person.
Bush Tomato Chilli Salsa (Use on pasta, or to accompany grilled meat or vegetables).
INGREDIENTS
60ml Wine Vinegar
1 teaspoon salt
1 tablespoons castor sugar
3 small red chillis, finely chopped
2 teaspoons Ground bush tomato
In a medium-sized saucepan, bring the vinegar, salt and chillis to the boil.
Add the kutjera and cook for 10 minutes on a low heat. Remove from heat.
Combine the tomatoes, onions and garlic in a large bowl. Add the saucepan ingredients to the bowl.
Let the salsa sit for an hour for the flavours to infuse before serving.
Just before serving, drain off any excess liquid and stir through the oil.
Bush Tomato Mountain Pepper and Lemon Aspen Dip (serve with crackers or bread sticks)
Make the day before to allow the flavour to develop. Refrigerate or freeze.
INGREDIENTS
METHOD Blend all the ingredients.
Bush Tomato Damper
Ingredients:
3 cups Self Raising flour + 1/4 cup extra SR flour
1 cup powdered milk
200ml Bush Tomato Relish or Bush Tomato Sauce
½ cup Soda water
Method
Sift dry ingredients and add the relish and soda water if you need it
Very quickly combine and dust surface with extra flour and kneed
Bush Tomato has a strong sun dried tomato, caramel and tamarillo flavour and aroma which is just delicious in recipes with tomato, cheese or eggs. Also goes well with Salmon and stronger flavoured white or game meats. Can be used as a Dukkah or crusting for meats.
Dice a garlic clove and one onion and then add to a pot with some macadamia nut oil. Then add 1kg sliced chicken thigh fillets. When brown add 2 Tablespoons Bush Tomato Seasoning. Cook for a couple minutes before adding a can of diced tomatoes. Simmer for 20 minutes.
In the meantime, add pasta shells to boiling salted water and cook as per instructions (mine were big shells and needed 14 minutes). Drain and then add to chicken mix.
Serve with grated Australian parmesan cheese, slices of fresh avocado and a paw paw sea parsley salsa.
Bush Tomato Scones make an easy addition to afternoon or morning tea –
Rub 3 Tbspns butter into 4 cups of plain flour mixed with a pinch of salt and Tbspn Baking Powder.
When mix resembles breadcrumbs, add 1 cup of crushed bush tomato. Then slowly add 3 cups of milk, working the mix all the time until you have a soft dough.
Knead lightly and then flatten the dough until it about 30mm high. Cut out scones and transfer to a baking tray lined with non stick cooking paper. Rest for 10 mins before brushing with a little milk and then popping them into a 200C oven for about 20 mins
Bush Tomato infused Vinegar
Use a good quality vinegar. (white wine, balsamic, red wine, rice wine, or apple cider vinegar)
Place 3 tablespoons of whole bush tomato into a clean sterilized jar or bottle
Heat 600ml vinegar to just below boiling,then pour over the bush tomato and cap tightly.
Allow to stand for 3 to 4 weeks for the flavour to develop fully.
Strain the vinegar through a damp cheesecloth or coffee filter one or more times until the vinegar is no longer cloudy.
Discard the bush tomato.
Pour the strained vinegar into a clean sterilized jar.
Seal tightly.
Store in the refrigerator for best flavour retention. Use in cooking in equal amounts where wine, fruit juice, plain vinegar, lemon, or lime juice is called for.
Bush Tomato and Goat’s Cheese Crackers
INGREDIENTS
2 Cups Plain Flour
½ tsp Salt
450 grams of hard goat cheese chopped into chunks
1/2 tsp Ground Bush Tomato
113 gms unsalted butter room temperature
Add butter and cheese to the large bowl of a food processor fitted with a metal blade and pulse. Add half the flour and pulse some more, scraping down the sides as needed. With the motor running add salt, bush tomato and remaining flour until mixture holds together but may still feel dry. Scoop out onto plastic wrap or waxed paper and form into a log or rectangle. Refrigerate overnight or at least 4 hours, preferably 8 hours.
Arrange 2 baking sheets lined with parchment paper. Preheat oven to 190C. Unwrap the log and with a sharp knife slice it into 1cm thick slices. Bake in the preheated oven 12 to 16 mins or until they are slightly golden at the edges. Cool on racks and store in a tightly covered container.
Bush Tomato Pasta Sauce
Heat a tablespoon of Macadamia Nut oil in a pan, add one diced onion, one stick of diced celery, 1 diced carrot and cook until onion is clear, then add 1 teaspoon of Ground Bush Tomato, 1 teaspoon Saltbush, 1 teaspoon Mountain Pepperleaf and salt to taste. Cook until onion is translucent and then add a can of diced tomato. Simmer for half an hour and then cook up your favourite pasta. Garnish with grated parmesan or pecorino cheese and half a sliced avocado per person.
Bush Tomato Chilli Salsa (Use on pasta, or to accompany grilled meat or vegetables).
INGREDIENTS