One thing that I have always loved is/are tinned tomatoes.   I could quite happily just sit down with a tin of tomatoes and a slice of bread and butter.  A smattering of salt and pepper and I am feasting.   I find it very satisfying . . .

 

When I was a child it was a real treat for my mother to make us Kraft Macaroni and  Cheese Dinner . . . we loved it.   Often she would stir a tin of tomatoes into it and that was even better.   Through the years I have always done the same.    In fact I cannot remember the last time I ate KD without them . . . mind you I don't eat KD at all over here, because it just doesn't exist.

 

I love macaroni and cheese.  It's a real favourite of mine, not so much the Toddsters  . . . but you know.   I do try to please him most of the time.   Macaroni and Cheese with Tomatoes??  It's even better.   Well . . . I think it is anyways.   I love this dish.   It's easy to make.  It's delicious.  It's economical.   You can make it ahead.   Most people like it.  That spells winner to me.

 

It wasn't that easy to get a tasty looking photograph of this delicious casserole.  But don't let these photos put you off in any way from making it.  This is definitely a "Do not judge a book by it's cover" kind of dish.   It's a delicious casserole that both children and grown ups will love.  Put it this way . . . my hubster, a dedicated "pasta hating" individual conceded that it certainly smelled delicious and proceeded to eat two plates full.   Need I say more???

I thought not.

 

*Macaroni and Cheese with Tomatoes*
Serves 4 to 5
Printable Recipe

Maybe not the lightest casserole around, but surely one of the tastiest.  Pure nostalgia.

1/2 pound of macaroni (8 ounces)
fine sea salt and freshly ground black pepper
1 (400g) tin of chopped plum tomatoes in tomato juice (14 ounces)
3 TBS butter
4 TBS plain flour
1/8 tsp cayenne pepper
375ml of semi skimmed milk (1 1/2 cups)
125ml of single cream (1/2 cup)
125ml of chicken broth (1/2 cup)
1/2 pound of mild cheddar cheese, coarsely grated (8 ounces) (2 cups)
1/4 pound of strong cheddar cheese, coarsely grated (4 ounces) (1 cup)
a knob of butter, crushed cracker crumbs

 

Preheat the oven to 200*C/400*F/gas mark 6.  Butter a 9 inch square glass baking dish.  Set aside.

Bring a large pot of lightly salted water to the boil.  Cook the macaroni according to the package directions just until al dente, usually about six minutes.   Drain well and return to the pot.  Add the tin of tomatoes, stirring to coat.  Heat gently over low heat until most of the tomato liquid is absorbed.  Set aside.

Melt the 3 TBS of butter in a saucepan.   Whisk in the flour and cayenne pepper.  Cook and stir for about a minute.   Stir together the milk, cream and chicken stock.  Whisk into the flour mixture slowly.  Bring to the boil, then reduce to a simmer and cook until the mixture is thickened, whisking constantly.   Remove from heat and stir in the cheeses to melt.  Season to taste with salt and black pepper.   Pour this sauce over the macaroni and tomato mixture.  Stir to combine.  Pour into the prepared casserole dish and smooth over.   Melt a knob of butter.  Stir in some crushed cracker crumbs.  Sprinkle evenly over top of the macaroni.  Set dish on a baking sheet.

Bake in the heated oven until the top begins to brown, 20 to 25 minutes.    Let sit for 10 to 15 minutes before serving.

Note:  This can be made ahead.   Cover and refrigerate for up to 2 days.  When ready to bake, cover with tinfoil and bake for 30 minutes.  Remove foil and bake for a further 15 minutes, until golden brown.

I think you could make this lighter by leaving out the cream and just using milk to replace the cream.   The buttery cracker crumbs on top are not absolutely necessary either.  I just rather like the buttery crunch.

I was invited to a pot luck luncheon today and wanted to bring something that was easily portable and that would taste as delicious at room temperature as it would hot out of the oven.



I also wanted it to be attractive and scrummy looking . . . something that people would not be able to resist tucking in to . . . as well as being something that was completely edibly out of hand, if need be. (So often people don't have enough cutlery, or plates, etc. to go around.)



I normally would make a tomato tart using puff pastry, but I didn't have any in the fridge. I did however have a tube of pizza dough and so decided to use that instead. It turned out fabulously.



It's like a pizza/tart . . . with lovely flavours.



You have a base of a grainy mustard flavoured mayonnaise. (I use low fat with no problems). Delicious and flavourful Strong Cheddar cheese tops this.



Sliced tomatoes, which are not really at their best this time of year, but cooking can and does redeem them. A savoury sprinkling of seasalt, black pepper, onion and garlic powders and mixed herbs also helps. Then with a final dusting of freshly grated parmesan, it's ready to pop into a hot oven to bake.



It bakes quite quickly and at the end you are rewarded with a delicious tart, with a crisp bread base, and delicious filling. A scattering of fresh basil leaves on top of the finished tart looks very pretty as a finishing touch.



I like to drizzle some balsamic syrup on mine just before I tuck in, but . . . feel free to do as you wish.



*A Delicious Tomato Tart*
Serves 4
Printable Recipe

Necessity being the mother of invention, I created a delicious tomato tart out of what I had on hand.

1 package of refrigerated ready rolled pizza base dough (large enough to fit a baking tray
about 10 by 15 inches in size)
4 ripe plum tomatoes, trimmed and thinly sliced
4 dessertspoons of low fat mayonnaise
1 TBS seedy mustard
8 ounces grated strong cheddar cheese ( 2 cups)
coarse sea salt and freshly grated black pepper to taste
dried mixed herbs
onion and garlic powders to taste
freshly grated Parmesan Cheese for dusting
a few basil leaves torn, for garnish
balsamic syrup to drizzle (optional)

Preheat the oven to 205*C/425*F/ gas mark 6. Line your baking sheet with parchment paper. Unroll the pizza dough onto the lined baking sheet. Curl over the edges all the way around.

Stir together the mayonnaise and mustard. Spread this over the crust all the way to the rolled edges. Sprinkle the grated cheddar cheese evenly over top. Place the sliced tomatoes evenly over top. Dust with mixed herbs, seasalt and black pepper to taste. Sprinkle with some onion and garlic powder. Dust with freshly Grated Parmesan.

Bake for 15 to 20 minutes until lightly browned and bubbling and the bottom is browned evenly. Remove from the oven and allow to sit for several minutes before tearing basil leaves and scattering them over top. Cut into squares to serve. If desired, drizzle with some balsamic syrup.