Bush Tomato Soup (edited and reprinted with kind permission from Juleigh Robins "Wild Lime" published by Allen & Unwin) This Bush Tomato Soup is perfect for those cold days or as a starter for a traditional bush tucker feast. This soup can be reduced further to make a pasta sauce. The flavour will strengthen with time so it is best to make it in advance and heat to serve. INGREDIENTS - to serve 6 100g dried, ground Bush Tomatoes 30g dried Mountain Pepper 20 very ripe, red tomatoes 2 large onions, finely diced 1/2 cup (125ml) olive oil 1 teaspoon (5g) salt fresh basil leaves to taste METHOD 1. Bring a pot of water to the boil and immerse the fresh tomatoes for about 30 seconds. Lift out, peel and chop coarsely. 2. Saute the onions in the olive oil in a medium size saucepan over medium heat until soft and tender. Add the chopped tomatoes and cook for 10 minutes. 3. Add the ground bush tomatoes, mountain pepper and salt. Cook for 45 minutes over a low heat, stirring occasionally. 4. Add the fresh basil a few minutes before the end of the cooking time. 5. Remove from heat and puree until smooth.
Bush Tomato and Mountain Pepper Dip This simple to make dip is delicious with crackers or bread sticks. For best results make the day before as the flavour develops over time. This dip keeps for days and freezes well. INGREDIENTS 2 tablespoons dried, ground Bush Tomatoes 1 teaspoon dried, ground Mountain Pepper 300ml (half pint) sour cream 2 tablespoons fresh basil 4 tablespoons tomato paste 1 teaspoon salt 1 teaspoon crushed garlic 1 dash Tabasco METHOD 1. Blend all the ingredients in your mixer or by hand until the mixture is uniform.
Bush Tomato and Chilli Salsa (edited and reprinted with kind permission from Juleigh Robins "Wild Lime" published by Allen & Unwin) Salsa's are quick and easy and will add great flavour to pasta, or as an accompaniment to grilled meat or vegetables. INGREDIENTS - to make 2 cups 1/4 cup (60ml) white vinegar 1 teaspoon (5g) salt 1 tablespoons (25g) castor sugar 3 small red chillis, finely chopped 2 teaspoons (10g) ground bush tomatoes 10 large, ripe skinned tomatoes, finely chopped 2 onions, finely chopped 2 cloves garlic, finely chopped 2 tablespoons (50ml) olive oil METHOD 1. In a medium-sized stainless steel saucepan, bring the vinegar, salt and chillis to the boil. 2. Add the ground bush tomatoes and cook for 10 minutes on a low heat. Remove from heat. 3. Combine the tomatoes, onions and garlic in a large bowl. Add the saucepan ingredients to the bowl. 4. Let the salsa sit for an hour for the flavours to infuse before serving. 5. Just before serving, drain off any excess liquid and stir through the olive oil.