FROZEN IN THYME
Frozen tomatoes have a strange beauty about them. This recipe is great with quinoa or just on its own as a vegan broth… and the frozen tomatoes can also be used in self-defense (in conjunction with a sock) against people who claim vegans are feeble.
Cost per student: £1.10 €1.25
Preparation time: 10 minutes. Cooking time: 80 minutes
Ingredients (serves 2)
4 large frozen tomatoes
1 large onion, thinly sliced
2 teaspoons of thyme
1 tablespoon of oil
2 cloves of garlic, peeled and sliced
200g quinoa
Salt and pepper
Equipment
1 frying pan
1 oven proof dish
1 saucepan
1 tablespoon
Sharp knife
Chopping board
1. Heat the oil in the frying pan, add sliced onion and cook on medium heat for 8 minutes.
​
2. Add garlic and cook for another 2 minutes.
​
3. Take four medium sized tomatoes out of the freezer (you’ll need to have already put them in the freezer at least a day before) and lay them on top of the onions.
​
4. Sprinkle ½ teaspoon of thyme on each tomato and a pinch of salt and pepper. Cover with lid and cook on low for 30 minutes.
​
5. Squish the tomatoes with a masher and cook for another 30 minutes.
​
6. 20 minutes before serving, put a saucepan of water on to boil, add a pinch of salt. When boiling add quinoa and cook for 12 minutes (see pack).
​
7. Drain and rinse quinoa over sink. Add a mound to each plate before carefully spooning the tomato-thyme mixture on top.