BUSH TOMATO BRUSCHETTA by Kara Pulou
Bruschetta bases
• 2 baguettes or bread cut into bite size pieces • 1 cup olive oil
Semi dried cherry tomatoes
• 1 punnet of cherry tomatoes • 1 tsp salt • 1 tsp pepper • 1 tsp kutjera • ¼ cup olive oil
METHOD
Bruschetta bases
1. Cut the bread thinly (3mm) and brush with olive oil. Place on a tray lined with baking paper.
2. Bake on 180ºC for 10 minutes until you can tap it with your finger and it is hard. Semi dried tomatoes 1. Preheat the oven to 150ºC 2. Cut the tomatoes into quarters.
3. Place face up on a cooling rack on a lined baking tray.
4. Season with salt, pepper, kutjera and a drizzle of olive oil. 5. Roast in a slow oven for 30 minutes until slightly dried. 6. Place in a container and coat in olive oil.
BUSH TOMATO SAUCE
INGREDIENTS
• 1 Tbs oil • 1 onion • 2 garlic cloves • 1 tin of tomatoes, 400g • ¼ cup tomato paste • 1 Tbs kutjera, (bush tomato ground) • 2 tsp dried wild basil • salt • pepper • sugar to taste
METHOD
1. In saucepan, heat the oil and saute onion and garlic until caramelised.
2. Add the tomatoes, tomato paste, kutjera, wild basil, salt and pepper.
3. Simmer until the sauce thickens.
4. Taste and add sugar (start with 1 teaspoon) and salt if needed.
TIPS Bush tomato sauce can be used in lots of other recipes such as kangaroo tacos or tossed through pasta for an easy meal. It can be made in large batches and frozen for up to 3 months
BUSH TOMATO CREAM
INGREDIENTS Bush tomato and wild basil cream • 500g cream cheese softened • ¼ cup sour cream • 1 cup of bush tomato sauce • ½ bunch fresh basil, hand torn • 2 tsp wild basil • Salt to taste • Pepper to taste • Kutjera to taste
METHOD
Bush tomato and wild basil cream
1. Beat cream cheese, sour cream, bush tomato sauce, fresh basil and wild basil together.
2. Add salt, pepper and kutjera to taste.
TO ASSEMBLE
Pipe the bush tomato cream onto the base. Add a semi dried cherry tomato and hand torn piece of basil to garnish.
