Stuck with excess tomatoes? Be toma-totally awed by these tomato dishes!

Nov 3, 2020 · 4 min read
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We have many, many treatsurers among us who can brilliantly turn surplus ingredients into lovely dishes! This Sat 7 Nov at 11am on @treatsure’s Instagram page, we’re doing an Instagram Live cook-cum-chat session with our talented treatsurer @adelelau (IG: @seasonwithtime).

  • About Adele
    Adele is a registered TCM physician and her culinary interest is in Korean cuisine, plant-based food and food therapy. She was the winner of a Korean cooking competition and has conducted cooking classes for the People’s Association. Adele has been a very supportive treatsurer who finds treatsure irresistible for her yoghurt fix, and her furry friend Sparky is our ardent animal follower too.

Here are the two dishes she’ll be sharing with our cofounder Preston on IG live. You may also buy a cooking kit from the treatsure app, under the treatsure trove corner (in the groceries tab), and cook alongside Adele in your own homes!

Raw ‘Zoodles’ (Zucchini Noodles) in Marinara Sauce

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Serves 2

2 large zucchini
2 cups of chopped tomatoes
2 cups of chopped red capsicum
1 cup of sun dried tomatoes OR 2 cups of rehydrated sun dried tomatoes
2 cloves of garlic
2 tablespoons of dried herbs OR 1 cup of tightly packed fresh basil
2 tablespoons of extra virgin olive oil
1 cup of chopped Kalamata olives
Black pepper and salt to taste
Toppings (optional): chopped avocado / chopped cherry tomatoes / chilli flakes / vegan cheesy bacon seasoning / crumbled cheese (if vegetarian)

1) Place chopped tomatoes, red capsicum, sun dried tomatoes, garlic, olive oil and herbs to a food processor or blender and blend till smooth.

2) Mix chopped Kalamata olives into the sauce and season with salt and black pepper to taste. Set aside.

3) To make ‘zoodles’, spiralise the zucchini with a spiralizer (spaghetti) or thinly peel length-wise with a fruit peeler (fettucine).

4) Mix zoodles with the marinara sauce and place onto a plate. Top with chopped avocado and cherry tomatoes, generously sprinkle chilli flakes/vegan cheesy bacon seasoning/crumbled cheese and serve immediately.

5) Leftover sauce can be kept refrigerated for up to 3 days. Mix the zoodles and sauce only before serving to prevent the mixture from becoming too wet.
6) Cooked version: Add in sliced mushrooms or onion and bring to a boil for 3 minutes, stirring frequently. Cool the sauce slightly before mixing with zoodles. Add toppings as in Step 4.

Tomato Bread Dip / Sundried Tomatoes Pate

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Serves 2

1 cup of chopped tomatoes
1 cup of chopped red capsicum
1/2 cup of sun dried tomatoes OR 1 cup of rehydrated sun dried tomatoes
1 clove of garlic
2 tablespoons of dried herbs OR 1 cup of tightly packed fresh basil
2 tablespoons of extra virgin olive oil, plus 2 teaspoon for garnish
1 teaspoon balsamic vinegar
1 medium sized cucumber
1 medium sized carrot 1 cup bread, cut into cubes Black pepper and salt to taste
1 teaspoon smoked paprika (optional)
1/2 cup walnut or pumpkin seeds (optional — if using, reduce bread to 1/2 cup)

1) Process/blend/finely chop bread and garlic into small pieces. Heat up a pan and add the garlic and bread mixture. Toast over medium-low heat until the mixture starts to brown. Set aside to cool.

2) Chop the cucumber and carrot into bite-size sticks on a clean chopping board. Set aside.

3) Place the garlic breadcrumbs and the rest of the ingredients other than smoked paprika (if using) and extra 2 teaspoon of olive oil, into a food processor or blender and blend till smooth. Adjust the seasoning with extra salt or black pepper as needed.

4) Place the dip onto a small shallow bowl. Using the back of the spoon, create a moat on the top of the dip. Drizzle olive oil into the moat and sprinkle generously with smoked paprika (if using).

5) Serve together with the vegetable sticks or bread slices.

6) This dip can be kept up to 3 days refrigerated in an air tight container.

All recipes above belong to Adele Lau. Pictures are purely illustrative but may not be representative of the actual dish. Please do not reproduce any of the recipes without permission. 2020, All rights reserved by Adele Lau IG: @seasonwithtime


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