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Canned Chopped Tomatoes

Canned Chopped Tomatoes

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The idea for this recipe was inspired by the Italian kitchen. I asked my son’s friend Mark Liecht for advice on how canned tomatoes are made in Italy, which can be used to make pasta sauce or other Italian dishes. With the ideas I got from Mark and the ripe tomatoes I got from Kasepää, I made the canned tomatoes described here. Thus, the recipe was prepared in collaboration with Scarperia e San Piero – Kasepää – Tartu.

Preparation time: About 2 hours
Level: Easy
Quantity: Five 700 ml cans of crushed tomatoes

Ingredients:
About 3 kg of tomatoes
20 basil leaves

Preparation:

  1. Bring water to a boil in a saucepan, cut a slit in the bottom of the tomatoes. Place the tomatoes in boiling water and cook for about 3 minutes. Remove the tomatoes to cold water.
  2. Peel the tomatoes and remove the hard part where the stem is attached.
  3. Pour the prepared and roughly chopped tomatoes into a saucepan and boil for about 20 minutes.
  4. Wash the jars and place two basil leaves in the bottom of the jars. Fill the jars half full with chopped tomatoes, add two more basil leaves and fill the jars with chopped tomatoes.
  5. Place the jars in the saucepan, fill the pot with water so that the water is about 2 cm below the edge of the jars. Cover the jars with lids, be sure not to screw the lids on. Heat the jars over low heat to 80 degrees and keep at this temperature for about 30 minutes.
  6. Screw on the lids and remove the prepared tomato cans to cool. The mixture cools and draws the lids into a vacuum, and the tomato mixture will keep well in such an environment. If you doubt the preservation of the cans, store them in the refrigerator at +4 degrees C or use them quickly.
    Chopped tomatoes are suitable for preparing any Italian-style dish.
    Ready!!
Pesto Genovese

Pesto Genovese

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A classic Italian sauce from the Ligurian region, whose roots go back a long way, but since the 19th century it has been possible to find this dish in cookbooks under the name pesto. The word pesto comes from the Italian word pestare – meaning to crush. Nowadays, pesto is made from almost anything that comes to mind, but the classic Genoese pesto contains crushed basil leaves, olive oil, grated cottage cheese, pine nuts, garlic, and often lemon juice. Pesto is used as a spread on bread, eaten with various dishes, and used as a pasta sauce. Pesto is traditionally made with a mortar and pestle, but a regular food processor will do the job nicely and quickly.

Preparation time: 10 minutes
Level: easy
Quantity: 200 ml of pesto

Ingredients:
2-3 large handfuls of basil leaves
50 g pine nuts
About 60 ml of olive oil
Freshly squeezed juice of half a lemon
About 50 g grated Parmesan or any hard new cheese
Black pepper and sea salt to taste
1 medium clove of garlic

Preparation:

  1. Place the basil leaves, pine nuts, and garlic in a food processor, add olive oil, and grind.
  2. Add the cheese, lemon juice, black pepper, and season with sea salt. Grind everything until smooth and use according to your imagination.
    Ready!!
Chicken Parmigiana

Chicken Parmigiana

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This food cannot be considered a strictly Italian dish, although it can probably be found in Italy. Italians make a similarly delicious eggplant or zucchini, which can also be found on this blog under the name parmigiana di melanzane or zucchine di melanzane. This food can be associated with Italians and those countries where more people from Italy live. I was told about this food by my friend who lived in Australia and associated it with Australia. That’s what this food is, it’s one of the most common dishes in Australian restaurants and pubs. Locals call this dish parm or parmy or also parma.
This dish takes a little time to make, but the result is one that most diners like.

Preparation time: About 1 hour 20 minutes
Level: Rather easy
Quantity: For two to four

Ingredients:
Two chicken fillets cut in half lengthwise
About 50 g of breadcrumbs
2-3 tablespoons of flour
100 g of grated parmesan
Salt and black pepper to taste
150 g of mozzarella
Cooking oil for frying
2 eggs for breading

For the tomato sauce:
One 400 ml can of crushed tomatoes
One medium onion finely chopped
5-6 medium cloves of garlic finely chopped
A handful of basil, finely chopped
Sea salt and black pepper to taste
2-3 tablespoons of olive oil

Preparation:

  1. To prepare the sauce, chop the onion and garlic and brown them in a pan for a few minutes. Add canned tomatoes and basil. Season with sea salt and black pepper. Let it simmer for about 20 minutes.
  2. To prepare the chicken, cut the chicken fillet lengthwise into two thin pieces, pat it between cling film to make it a little more tender, and season with salt and pepper.
  3. Bread the chicken pieces first in flour, then in beaten egg, add half of the grated Parmesan to the breadcrumbs, and mix evenly and bread the meat in this mixture.
  4. Fry the breaded pieces of meat in cooking oil on both sides on medium heat until golden brown.
  5. Put a couple of tablespoons of tomato sauce in the baking dish, place on top of the tomato sauce the fried chicken pieces, and cover with the rest of the tomato sauce.
  6. Shake the chicken pieces over the remaining Parmesan and cut a slice of mozzarella on top.
  7. Bake the chicken in the oven at 180 degrees until the mozzarella browns in some places. It takes about 5 minutes, depending on the oven it may take a little longer.
    Serve with baked potatoes.
    Ready!!
Watermelon salad with peach and feta cheese

Watermelon salad with peach and feta cheese

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Today, on August 3rd, is International Watermelon Day. In supermarkets, delicious and ripe watermelons are available, which can be used as a dessert, but also can be used to prepare various dishes.

Preparation time: 15 minutes
Level: Easy
Serves: two

Ingredients:
2-3 slices of watermelon, watermelon cut into pieces of the desired size
150 g of feta cheese, cut into pieces about 1 cm in size
1 ripe peach, sliced
A small handful of basil leaves
A small handful of mint leaves
A little balsamic cream
A handful of toasted almond chips
A little sea salt

Preparation:

  1. Cut the watermelon into slices and cut into pieces of the desired size.
  2. Cut the peach in half and slice.
  3. Cut the feta cheese into pieces about 1 cm in size or crumble with your hands into pieces you like.
  4. Quickly toast some almond chips in a dry pan and set aside.
  5. Place watermelon and peach pieces in a serving bowl, add mint and basil leaves, chopped feta cheese, add a little sea salt if desired, and mix carefully.
  6. Sprinkle with balsamic cream and sprinkle with almond flakes.
    Serve immediately.
    Ready!!
Spaghetti alla puttanesca

Spaghetti alla puttanesca

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This is one pasta dish with an interesting and controversial origin story. It comes from southern Italy, around Naples. In translation, the name of this dish is something like Prostitute Spaghetti. It is not entirely clear how it got its name, in any case, it is a special dish with strong flavors that is worth trying. It is believed that puttanesca sauce in this form began to be made around the middle of the 20th century. Here I will not delve into the origin of the name of this pasta dish, rather I will focus on the preparation of this special dish. In different regions of southern Italy, this food is prepared slightly differently, the common thing is that the sauce is made from tomatoes, black olives, capers, and salted anchovy fillets are added. Various fresh herbs, parsley, basil, and oregano are also added. Generally, cheese is not added to this pasta, but it is also very tasty without cheese.

Preparation time: About 20 minutes
Level: Easy
Quantity: for two

Ingredients:
About 150 g of good quality spaghetti, cook until al dente according to the manufacturer’s instructions
One 400g tin of plum tomatoes, roughly crushed with a fork
250 g black pitted olives
3 tbsp capers
5-6 salted anchovy fillets
1 small chili, chopped
3 medium cloves of garlic, crushed
A handful of basil leaves, chopped
A small handful of fresh oregano
A handful of fresh parsley, chopped
2 tbsp olive oil for frying
Black pepper and some sea salt to taste. Be careful with salt – anchovies are quite salty
2 tbsp tomato paste (if desired)

Preparation:

  1. Boil water in a large pot, add salt, and cook the spaghetti according to the manufacturer’s instructions. Stir the spaghetti while cooking to prevent it from sticking to each other or the bottom of the pot.
  2. At the same time, crush the garlic, cut the chili into thin slices, and chop the basil, parsley, and oregano leaves.
  3. Heat the oil in a thick-bottomed pan, lightly fry the garlic and chili for about 30 seconds, add capers and olives, add canned tomatoes. Roughly crush the canned tomatoes with a fork or a spatula. Add tomato paste if desired. You don’t need to add it, but with tomato paste, the sauce will be even more tomato-like. Season the sauce with black pepper and a little sea salt. You can always add more salt, but since anchovies are salty, you should be careful when adding salt.
  4. Add anchovies and chopped herbs. Stir and cook the sauce until the spaghetti is done.
  5. Add the spaghetti to the sauce and mix.
  6. Place the food on a plate and garnish with basil, oregano, or parsley leaves.
    Ready!!
Red minestrone

Red minestrone

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Minestrones are roughly divided into two groups – green and red minestrones. This is one of my favorite soups. I try to make it at least once every summer when the vegetables are cheap, fresh, and tasty.
It is easier to list the vegetables that should not be added to this soup, basically anything that grows in the bed is suitable for making this soup.
High-quality parmesan and olive oil as a side dish and there is nothing better for a summer lunch.
It should be taken into account that the pure minestrone contains tomatoes and tomato paste, so this soup is slightly more acidic and it takes a little longer to boil the vegetables and potatoes until soft. This soup is worth making in larger quantities and storing – it gets better and better as it stands.

Preparation time: About 2 hours
Level: Easy
Quantity: About 7L of soup

Ingredients:
100 g of tomato paste
Three 400ml tins of crushed tomatoes
About 25-30 cherry tomatoes, whole, thrown into the soup
One medium zucchini, chopped
3 sprigs of stalk celery, chopped
A large handful of small fresh potatoes, halved or chopped
A large handful of cauliflower, chopped
A large handful of chopped broccoli
2 cans of butter beans
200 g of frozen green peas
200 g of cannellini beans, split
4 medium carrots, cut in half and sliced
4 tbsp vegetable stock powder
A large handful of fresh parsley chopped
1 large onion finely chopped
5 large cloves of garlic, sliced
Half a smaller fresh cabbage
50 g of pasta of your choice
3 tbsp olive oil for frying
1 tablespoon of dried oregano
1 tbsp pizza seasoning, it’s perfect for Italian food
Black pepper and sea salt to taste
3 bay leaves
Grated parmesan for sprinkling on soup
Olive oil for drizzling over the soup
Fresh basil, dill, parsley, or other herbs of your choice to add to the soup

Preparation:

  1. Chop the onion, slice the garlic, and fry in olive oil for a few minutes.
  2. Add tomato paste and fry for a few more minutes,
  3. Add canned tomatoes, rinse the cans with water, and pour the water into the soup
  4. Chop and chop all the vegetables listed in the recipe and add to the soup in the order of preparation.
    Celery stalks, carrots, and potatoes first, then everything else.
  5. Add water to the soup so that it covers the vegetables. The soup should be very thick in the end and you can always add more water. Add vegetable broth, season with black pepper and sea salt.
  6. Add the bay leaves and let the soup come to a boil, lower the heat and let it simmer for a while. When the carrot and potato are soft, the soup is ready.
  7. Serve with greens, when serving, give a plate with grated parmesan, black pepper grinder, and olive oil on the table so that everyone can add these components if needed.
    Ready!!
Strawberry Insalata Caprese

Strawberry Insalata Caprese

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A classical way to prepare Insalata Caprese is to use three main ingredients: high-quality mozzarella, tomatoes, and basil, but if you replace cherry tomatoes with strawberries, you get a very tasty salad, which in its essence is similar to Caprese, but gives a completely different taste experience. In addition to strawberries, cultivated blueberries can also be used, as well as high-quality balsamic vinegar and, of course, black pepper and sea salt.

Preparation time: 10 minutes
Level: Easy
Serves: two

Ingredients:
One whole mozzarella ball (about 150g), the salad is also very good with burrata
A handful of strawberries, cut into desired pieces
A few handfuls of cultured blueberries
Basil shoot tips
Bassamico for sprinkling on a salad
Season with black pepper and sea salt


Preparation:

  1. Cut the strawberries into sectors, place them on a plate, sprinkle them with cultivated blueberries and basil leaves, and shoot tips.
  2. Mozzarella can be cut or torn into pieces, but it is very nice to serve it as a whole ball.
  3. Drizzle high-quality balsamic (e.g. Goccia Nera) over the salad and add a little freshly ground black pepper and sea salt.
    Ready!!
Ravioli

Ravioli

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Ravioli is a traditional Italian food. It is a filled pasta, where there is a filling inside a thin layer of pasta. Ravioli are eaten either with sauce or broth. Ravioli soups are also quite common in Italian cuisine. Classically, ravioli has a square shape, but other shapes are also not very rare. The word ravioli comes from the Italian word “small turnip”. The ravioli-like dish was first mentioned in Venetian documents in the 14th century. There are dishes similar to ravioli in many national cuisines, but nowadays Italian ravioli are also made all over the world. Most of the time, it is a restaurant or home food that is handcrafted, but nowadays ravioli has also gone into mass production and can also be bought in supermarkets.
I prepared my ravioli with two fillings and suitable sauces. Classic ravioli fillings in Italy are spinach and ricotta, seasoned with either nutmeg or lemon zest, however, the ravioli filling posted here is a bit unconventional, but the result was very tasty.
Perhaps the most challenging part of making ravioli is making pasta. You should use a pasta machine to get very thin pasta sheets. I used the thinnest setting on the machine to make the pasta sheets. This gives the ravioli a delicate texture and better highlights the taste of the fillings. Ravioli is a food that can be easily frozen and stored for a long time, so you can make more of them and eat them when you like.

Preparation time: 45 minutes to prepare the pasta, 30 minutes to prepare the fillings, 45 minutes to prepare the ravioli, 20 minutes to prepare the sauces, and 15 minutes to cook and serve the ravioli.
Level: Medium
Quantity: about 2×25 ravioli. The amount of sauce in this recipe is intended for one meal for two.

Ingredients:
Dough:
550 g durum wheat flour (Tipo 00)
6 medium eggs
A pinch of sea salt
3 tbsp olive oil

Minced meat-sun-dried tomato filling:
40 g of sun-dried tomatoes in oil, finely chopped
3 medium cloves of garlic, finely chopped
300 g of good quality pork-beef mixed minced meat
A small bunch of basil leaves, finely chopped
100 ml tomato puree
1 teaspoon of sugar
Salt and black pepper to taste
1 tbsp olive oil for frying

Gorgonzola-walnut-pear filling:
3 conference-type ripe, sweet pears, about 180 grams
40 g of walnuts, not too finely chopped
180 grams of gorgonzola cheese
2 medium garlic cloves, finely chopped
Salt and black pepper to taste
1 tbsp olive oil for frying

Minced meat-sun-dried tomato ravioli sauce:
300 ml tomato puree
A handful of chopped basil leaves
1 medium onion finely chopped
1 tbsp oil for frying

Gorgonzola-Walnut-Pear Ravioli Sauce:
200 ml of whipped cream
0.5 teaspoon of flour, dissolved in a small amount of whipped cream
40 g of parmesan
Salt and black pepper to taste

Serving:
To serve, about 30 g of grated parmesan for both types of ravioli
Ground black pepper
For Gorgonzola-Walnut-Pear Ravioli, use chopped walnuts to sprinkle over food

Garnish with basil or thyme if desired

Preparation:
1. Prepare the pasta dough. To do this, pile the flour on the work surface or in a large bowl, make a well at the end of the pile, add salt, oil and eggs. Mix it all and start kneading.

2. Try to overcome the urge to add water while kneading. The dough is dry and doesn’t tend to come together easily, but eventually it does. This takes about 15-20 minutes of kneading time.

3. When the dough is ready, be sure to leave it in a bowl covered with cling film or wrap the dough ball in cling film. The dough becomes easier to handle if you let it stand for at least 30 minutes.

4. While the dough is standing, prepare the fillings. To make the minced meat-sun-dried tomato filling, chop the sun-dried tomatoes and garlic, lightly fry them in olive oil and add the minced meat. Press the minced meat with a fork until it is fine-grained and uniform. Add sugar and basil and tomato puree, season with salt and black pepper. Simmer for a few minutes until the filling becomes drier. Set aside.

5. Prepare the gorgonzola-walnut-pear ravioli filling. To do this, peel the pears, remove the pear core, chop the pears into pieces. Crush the walnuts. Heat some oil in a pan, add garlic and pear and fry for a few minutes. Add slightly chopped gorgonzola cheese, stir until the cheese melts and add the walnuts. Season lightly with salt and add ground black pepper. Transfer the filling to a bowl to cool. When hot, the filling is liquid, but when it cools, it becomes usable for filling the ravioli.

6. Prepare the ravioli. Take a piece of dough from the dough ball and work through the coarsest setting of the pasta machine. Break the resulting pasta plate in half and work it through the machine again. This way the dough becomes nice and smooth. Work the pasta plate through the machine, constantly reducing the opening size of the pasta rolls to the finest.

7. Cut the finished pasta plate in half crosswise and place one half of the finished pasta plate on a floured cutting board or work surface. Place about 1 teaspoon of the filling on the pasta plate. The classic size of ravioli is about 4.5 to 5 cm, so leave about that gap between the piles of filling.

8. Brush the area between the edges of the pasta plate and the fillings with water, place the other half of the pasta plate on top of the fillings and start pressing the edges. Start with the gaps in the filling to allow air to escape the ravioli and then press the edges of the pasta plates.

9. Cut off the edges of the pasta plates with a sharp dough cutter, use the dough to make the next portion of ravioli, and also cut the ravioli apart from the gaps in the filling. This results in ravioli about 4.5 to 5 cm in size.

10. Place the finished ravioli on a cutting board lightly sprinkled with flour and freeze at -20 degrees C. In this way, the ravioli can be stored for several months.

11. When all the ravioli are ready, prepare the sauces. For the sun-dried tomato-minced meat ravioli sauce, finely chop the onion and fry in olive oil until lightly golden, add tomato puree and chopped basil leaves, season with salt and black pepper.

12. For the Gorgonzola-walnut-pear ravioli sauce, mix a small amount (10 ml) of flour in the whipped cream until smooth, let the whipped cream boil in a pan, add the flour and grated parmesan. Heat until the sauce thickens slightly.

13. To cook the ravioli, heat about 2.5 L of water in a saucepan, add a little sea salt, let it boil. Carefully place the ravioli in the boiling water, cook for 7 minutes.

14. To serve, put the sauce on a plate, place the ravioli on the sauce, pour some of the sauce on the ravioli as well. Sprinkle the food with grated parmesan, add walnut crumbs to the gorgonzola-walnut-pear ravioli. Add black pepper and garnish with your favorite herbs (e.g. basil or thyme). Serve immediately.
Ready!!
Roasted autumn vegetables

Roasted autumn vegetables

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A wonderful simple, delicious and autumnal dish, in which preparation you can choose vegetables by your taste. The secret to cooking this dish is the speed of cooking at a high temperature, and the result is a food where the carrot and beet remain a little crunchy, and the rest of the vegetables cook soft, and the onion caramelizes nicely.

Preparation time: 15 min preparation, 30 min baking
Level: Easy
Serves: four

Ingredients:
500 g of potatoes
300 g of carrots
400 g beets
200 g of red pepper
1 medium red onion
50-70 ml of olive oil
1 teaspoon of oregano
0.5 teaspoon dried or fresh rosemary
Salt and black pepper to taste
To serve, chopped parsley and, if desired, basil

Preparation:

  1. Peel the beets and onion, cut into pieces. Wash the carrots and potatoes carefully and cut them into pieces. Slice the bell pepper.
  2. Place the vegetables on a baking sheet covered with baking paper, sprinkle generously with olive oil, season with black pepper, salt, oregano and chopped rosemary
  3. Heat the oven to 250 degrees C and cook the vegetables for 30 minutes until some of the vegetables start slightly to brown, but not too much not to dry out the food.
  4. Serve hot. To serve, sprinkle over the chopped parsley and basil mixture.
    Ready!!
Minestrone

Minestrone

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This is one of the most classic vegetable soups in Italian cuisine. There is no specific recipe for its preparation. There are a few features that are always used, such as the use of Italian spices such as basil, thyme, and other herbs. This soup can be made with meat and ham or just using vegetables. Vegetables used in this soup are very variable. Basically, all of the vegetables can be added to this soup at once. Carrots, tomatoes, watercress, celery stalks, beans, onions, garlic, butter beans, parsley, peas, and so on are used to make this soup. Pasta or rice, and often both, are also added to the soup.
Minestrone soups are also divided by color, it can be green or red, or something in between. More tomato puree is added to red minestrone, less to the red-green variant.
Historically, references to the preparation of minestrone-like soup have also been found since ancient Rome.
The official soup of the 2022 Andresjärve Family Day.

Preparation time: 1.5 hours. In addition, time to prepare the broth if you use it
Level: Easy
Quantity: about 5L of soup

Ingredients:
1 medium onion
2 stalks of celery
1 medium zucchini
200 g of green peas (you can also use frozen peas)
200 g garden peas (you can also use frozen peas)
15-20 cherry tomatoes
200 g of broccoli
200 g of cauliflower
400 g canned butter beans
400 g of cannellini beans
2-3 medium potatoes
250 g of carrots
200 g of fresh cabbage
5-6 medium cloves of garlic
50 g of pasta as desired
A handful of parsley with stems
A handful of chopped basil
A handful of fresh basil for serving
A handful of grated Parmesan cheese
dried basil and thyme, black pepper, and salt to taste
If you don’t want to cook a strong vegetable broth, you can use different seasonings for vegetable broth. Stock powders or stock cubes can also be used, but without a doubt, this soup comes with a couple of fresh, homemade stock.
4-5 tablespoons of cooking oil

Preparation:

  1. Cut the potatoes, carrots, cabbage, zucchini, onion and stalk celery, cauliflower, and broccoli into suitable pieces and add them to the cooking pot with the oil.
  2. Add peas and broad beans. Cut the parsley with the stems into suitable pieces and add to the soup. Heat and stir constantly and let the mixture brown very lightly for better flavor
  3. Add water and vegetable broth seasoning or add vegetable broth. Add the tomatoes.
  4. Lightly crush the garlic and add to the soup. Let the soup boil and cook until the vegetable is semi-soft, add beans and pasta. Season the soup with dried basil and, if desired, thyme, black pepper, and salt
  5. Cook the soup until the pasta is soft and the flavors are combined.
  6. When serving, add fresh basil and a little grated parmesan, and a little olive oil.
    The soup is flavored overnight and gets better over time.
    Ready!!

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