Valentine’s Day Menu packed with anti-ageing tomatoes

Serves – 2
Preparation Time – 5 mins
Cooking Time – 10 mins
Tomato & Basil Soup
30ml Extra Virgin Olive Oil
1 garlic clove, chopped
1 x 400g can CIRIO Pomodorini Cherry Tomatoes
1 tbsp CIRIO Tomato Purée
25g ciabatta bread, crumbled
4-5 fresh basil leaves
Croutons to serve
Preparation method:
1 Put the garlic and olive oil in a large pan and cook gently for a minute. Add the tomatoes, cover and simmer for 10 minutes, stirring occasionally until the tomatoes are really soft and concentrated. Add the tomato purée, 425ml water and season with salt and freshly ground black pepper.
2 Bring to the boil, then add the bread and stir until the bread absorbs the liquid. Cool slightly before stirring in the basil.
3 Blend until smooth in a food processor. Adjust the seasoning and serve with croutons and a drizzle more olive oil, if desired.
Serves – 2
Preparation Time – 30 mins
Cooking Time – 30 mins
CIRIO Oyster Stew.jpg
Olive oil
½ finely chopped onion
½ carrot (finely chopped)
½ celery stick (finely chopped)
3 cloves garlic (sliced)
½ bay leaf
½ bunch thyme
¼ bunch parsley
0.4 litres fish stock
1 x 400g can CIRIO Chopped Tomatoes
12 oysters (shucked)
Salt and black pepper
Preparation method:
1 Heat a good drizzle of oil in a large pot. When shimmering add onions, carrot, celery and garlic and cook until wilted. Add bay leaf, thyme, parsley, fish stock, and canned tomatoes and bring to a simmer; cook for about 15 minutes until vegetables are soft.
2 Turn off heat and add oysters and oyster liquor.
3 Season to taste with salt and pepper and serve immediately.
Serves – 2
Preparation Time – 15 mins
Cooking Time – 30 mins
CIRIO Pasta Piselli.jpg
¼ cup extra-virgin olive oil
3 cloves garlic
½ onion
2 anchovies
0.2 litres vegetable stock
Splash of white wine
Small pinch red pepper flakes
½ cauliflower
½ bunch asparagus
Cup frozen peas
1 x 400g can CIRIO Chopped Tomatoes
Handful toasted slivered almonds
250g Farfalle pasta
Freshly grate parmesan
Preparation method:
1 Fill a large saucepan with cold water and place over high heat (this is for the pasta).
2 Pour olive oil in another large saucepan and turn the flame on low. Mince the garlic and add to olive oil, let cook until just starting to brown. Slice the onion and add to the garlic and olive oil. Add the anchovies to the pan and mash them until they disintegrate.
3 Next, add the vegetable stock and white wine. Turn the flame up to medium-low, and allow the stock and wine mixture to reduce for a couple minutes.
4 Take the head of cauliflower and peel away the green leaves. Cut off the stalks and discard. Chop the cauliflower crowns into bite-sized pieces, set aside. Add the chopped cauliflower to the onion/garlic mixture, and season with red pepper flakes, to taste. Reduce the heat back to medium, and let the cauliflower cook, stirring frequently.
5 Snap the asparagus in half and cut into bite size pieces on the diagonal. Add the asparagus and the peas and cook for about 5 minutes. When the asparagus is almost tender, add the tomatoes. The tomatoes should stay chunky, so do not cook too long, or stir the sauce too much because the tomatoes tend to fall apart. Add toasted almonds and season with salt and pepper, to taste. Remove from heat.
6 When the pasta water comes to a rolling boil, add some salt and then the pasta. Keep the heat on high. Cook pasta until firm to the bite, al dente. Drain and transfer pasta to a warm bowl. Sprinkle with olive oil, and gently toss. Then add the sauce and gently toss again.
7 Garnish with Parmesan or Romano and serve.