Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, smokey tomato & halloumi bake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Smokey tomato & halloumi bake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Smokey tomato & halloumi bake is something that I have loved my whole life.
In this homemade, smoky take on a chip and dip staple, jalapeno peppers and smoked tomatoes mingle with garlic, fresh lime juice, and cilantro. The result packs a punch that's sure to take any recipe that calls for salsa up a notch. This simple salsa has an incredible depth of flavor that can be achieved only by smoking the tomatoes and jalapenos.
To begin with this particular recipe, we must prepare a few ingredients. You can have smokey tomato & halloumi bake using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Smokey tomato & halloumi bake:
- Make ready Olive oil
- Get 4 cloves garlic crushed
- Prepare Chilli flakes
- Take 1 tsp smoked paprika
- Take 1/2 tsp dried oregano
- Make ready 1/4 tsp red wine vinegar
- Get 1/2 tsp brown sugar
- Get 400 g tinned white beans
- Make ready 800 g whole plum tinned tomatoes
- Prepare 500 g halloumi cheese
- Make ready 1 red pepper
- Prepare 1 courgette
- Prepare Coriander to garnish
It is out of this world good. I love the smoky flavor that comes from the fire roasted tomatoes, roasted red peppers, and smoked paprika. This tomato sauce is anything but ordinary, with a combination of smoked paprika and sweet red peppers. Source: Diabetic Living Magazine Preheat broiler.
Instructions to make Smokey tomato & halloumi bake:
- Preheat the oven to 200c. In a shallow casserole dish heat some olive oil and gently sauté the garlic until it starts to brown. Once browned add the peppers and courgette.
- Having softened the vegetables add the smoked paprika, oregano tinned tomatoes and red whine vinegar. Bring to the boil and simmer for 5 minutes before adding the drained beans.
- Remove from the heat and place the halloumi on top of the sauce. Bake uncovered for 20 minutes.
- Garnish with chopped coriander and serve on top of a lightly toasted slice of bread. Sprinkle with some chilli flakes to add some extra heat.
Place sweet peppers, cut sides down, in prepared pan. Use ripe tomatoes that are still slightly firm in this side dish. Very ripe tomatoes will overcook and become mushy.. The character of this sauce depends on the contrast of sweet and smoky flavors. For sweetness, use only the ripest summer (beefsteak) tomatoes.
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