Wholemeal pizza with olives, cherry tomatoes and fresh basil
(Serves 4)
For 4 pizza bases:
500g wholemeal bread flour
10g fresh yeast and a little brown sugar
or 10g of dried yeast
350ml warm water

For the sauce:
1 small can of tomato paste
1 medium can of chopped tomatoes
1 onion
4 cloves of garlic
A splash of extra virgin olive oil
A little salt and freshly ground black pepper

For the topping:
Sun-dried tomatoes
Kalamata olives
A few sweet cherry tomatoes
Some torn basil leaves
Plenty of fresh mozzarella cheese

1. Chop the onion and garlic extra fine
2. Heat the olive oil in a frying pan and add the onions and the garlic
3. Let that cook down for about 8 mins
4. Add the tomato paste and the chopped tomatoes and leave to cook for bit
5. Mix the fresh yeast with the sugar and the warm water (not too hot!)
6. (If using dried yeast, just mix with the flour, before adding the water)
7. Wait 5-10 mins or so for the yeast to activate and go frothy
8. Add this to the wholemeal bread flour
9. Mix it up
10. Knead the dough for a few minutes
11. Leave for 30 mins to rise
12. Cut the dough into four portions
13. Stretch one portion out and roll it flat
14. Carefully place it into the pizza dish and cut off the excess edge
15. Spread some sauce and add the torn olives and sun-dried tomatoes
16. Rip and add the mozzarella and the fresh basil
17. Put in a preheated oven at maximum heat and let it cook for about 10 mins
18. Take it out of the oven and it’s ready to serve

Fresh made, wholemeal bread base, easy sauce, big Mediterranean flavours
Try this one on your friends...They’ll love it...


Tomato Gojoo/Curry
Tomato Gojoo/Curry
Serves six
12 large ripe plum tomatoes or 1 large can of plum tomatoes 800 grammes
1 large onion
1 green bell pepper
1 green chilli
2 cm of fresh ginger
2 table spoons of
chopped coriander leaves
2 tablespoons of mild or medium curry powder
4 soupspoons of sunflower oil or ghee
2 teaspoons of sugar
1 teaspoon of salt
1 teaspoon of cumin seeds
1 teaspoon of garlic powder or 2 cloves of fresh garlic
1. Chop the tomatoes (fresh or canned) and the pepper.
2. Heat the oil or ghee in a pan, add the cumin and garlic.
3. When the cumin starts to splutter, add the onion, chilli, ginger and coriander leaves.
4. Fry till the onion turns light gold in colour. Add the tomatoes, salt, sugar and quarter cup of water.
5. Cover and cook till the tomatoes become pulpy and the water evaporates. Add the curry powder and stir and cook for a couple of minutes.
6. Serve hot, garnished with coriander leaves (this is a great side dish for rice).
7. Enjoy in the good company of family or friends.


1 kilo of ripe plum tomatoes (or 1 large can of chopped tomatoes)
Half a red pepper
1 green pepper
1 cucumber
1 piece of garlic
3 soup spoons of virgin olive oil,
1 soup spoon of sweet sherry vinegar,
A little salt.
1. Chop the tomatoes, peppers, cucumber and garlic.
2. You can use one large can of chopped tomatoes, if you prefer.
3. Put everything in the blender, and switch to maximum for at least ten minutes.
4. Serve with finely chopped red pepper, cucumber and tomato.
5. And a little extra olive oil.

Buon appetito!


Red Rice
Ingredients (serves 2-3)
3 soup spoons of extra virgin olive oil
150g of cooked rice,
1 tomato
2 pieces of garlic
1 or 2 red-hot chillis
A small piece of fresh ginger
3 teaspoons of light soy sauce,
1 small can of tomato paste.
1.Simply chop the tomato.
2. Chop the garlic, chilli and ginger very finely, and add to a little oil in a very hot frying pan.
3. After twenty seconds, add the chopped tomato.
4. Cook thirty seconds more.
5. Then add the tomato paste, soy sauce, and a little water.
6. Add the rice, and serve.

Buon appetito!



Aubergine alla Parmigiana
Serves four
2 aubergines
10 tablespoons of rich
tomato sauce 23 (see HERE)
80 grammes parmesan cheese
1. wash and peel the aubergines leaving an unpeeled strip along one side
2. carefully cut across at 8 mm spaces but not all the way through
3. Place them in the oven at 250ºc for about 20 minutes
4. put the sliced cheese in the spaces cut across the aubergine
5. Gently spoon over the tomato sauce working it in between the slices
6. put them back in the oven for 10 minutes
7. serve with torn basil leaves and a little extra cheese

Enjoy in the good company of family or friends


1.5 Kilo of sauce23
2 Carrots
1 Green pepper
1 Zucchini or courgette
1 Aubergine
1 or 2 Tomatoes
2 Red peppers
Oregano,basil and rosmary
Extra Virgin olive oil
1 Spoon of mustard
Salt and pepper
1. Prepare the sauce first, as we did HERE.
2. Wash and cut the peppers, zucchini, the carrots and aubergine.
3. Put the vegetables in a bowl and drizzle with extra virgin olive oil.
4. Add just a little salt, the pepper, and mix the mustard.
5. Then, put in the oven at 200ºC for 20 minutes.
6. Mix the roasted veg. with fresh-cut tomato and your rich sauce.

You can serve with pasta, rice, with meat or fish.
Buon appetito!


Sauce23 variations
Serves six
Rich Tomato Sauce23
Black Olives
Green Olives
Sun-dried Tomatoes
Fresh tomato
1. prepare some rich tomato sauce23 as detailed HERE.
2. chop the black olives and add to the sauce with a spoonful of mustard. mix well.
3. alternatively, chop the green olives, the sun-dried tomatoes and the capers. add to the sauce and mix well.
4. or, for a massive flavour, chop the anchovies, some more green olives and the fresh tomato. Mix well with the sauce.
5. serve hot or cold, with good bread or pasta.

Enjoy while the sun sets!


Rich Tomato Sauce 23
1.5 kilos of ripe plum tomatoes or 1 large can of plum tomatoes, 800 grammes
1 large onion
1 small can of tomato paste
1 expresso cup of extra virgin olive oil
1 glass of rich red wine (optional)
4 cloves of garlic
1 soup spoon of brown muscovado sugar
Herbs, basil and oregano, dry or fresh
1 teaspoon of salt
1 teaspoon ground
black pepper
1. Cut the onion very finely and gently fry in olive oil in a thick based skillet on medium heat for about 10 minutes.
2. after 5 minutes add the garlic salt and pepper and herbs (if using dry).
3 turn up the heat, add the sugar and wine (optional, burn off or boil off the alcohol)
4. Add the chopped tomatoes and cook on medium heat.
5. After 10 minutes, add the tomato paste and stir in. Now leave to simmer on low heat for another 10 minutes then turn off and leave the sauce to rest.
6. If using fresh herbs - chop finely and add a few minutes before serving the sauce.
7. Serve over rice or pasta.

You can make many sauces from this one basic recipe.
See HERE for variations of sauce 23.





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