Saturday, 2 March 2013
Tomato Loaf - Vegetarian
Oven: approx. 190deg.C
In food processor:
2 beef tomatoes - skinned - (pierce with a sharp knife, drop into boiling water for a minutes or so, then into very cold water and skin should peel easily)
1 small onion - peeled
couple of large chestnut mushrooms
Approx. couple of cups of leftover cooked Rice
A goodly handful of Fresh Corriander leaves - roughly chopped
1 slice of bread - brown and seedy if poss.
small knob of hard butter
Dont process these ingredients too much, as you wont want the mixture too mushy.
Panko Breadcrumbs - these are very good, but ordinary fresh breadcrumbs would do as well .
Use enough to make the consistency of mixture that you like.
1 beaten egg ....... If you like a firmer mixture add 2 eggs.
Olive Oil/Sunflower Oil
1. Blend the ingredients together in your food processor, except the oil and egg, - the quantities aren't crucial.
2. Add the beaten egg (or two) and some more breadcrumbs if necessary, to make a not too sticky mix. Add your seasoning to taste.
3. Put mix in a well buttered loaf tin, pat down evenly, and drizzle a little oil over the top.
Bake until going slightly golden and the mixture is 'set'.
This is very nice served in slices, either warm or cold. Great for a lunchbox.
Idea 2: You could lightly saute the chopped vegetables first, add the other ingredients and bake as above.