Tinned tomatoes are simply a store cupboard hero. Not only are they incredibly versatile and the base to a host of recipes, but they also have a long shelf life allowing you to whip up something quick at any given time for the whole family.
A good quality tin of tomatoes can be a game changer when it comes to flavour and Tarantella has thepower to upgrade your meals.
The expert in organic tomato-based ingredients, they pride themselves in sourcing the very best quality organic tomatoes in the Salerno region of Italy.
Harvested when they are ripe and juicy, their intense and rich flavour complement a host of your favourite recipes, whether you’re looking for a shortcut or cooking from scratch.
Making the most of your tinned tomatoes is simple with Tarantella’s organic range, which includes chopped tomatoes, peeled plum tomatoes, tomato passata and double concentrated puree.
Aubergine Parmigiana – serves four.
2 tsp salt
2 tbsp olive oil
400g mozzarella, torn into pieces
600g Tarantella Organic Passata
Salt and pepper, to season
Bunch of fresh basil
80g Parmesan, grated
1. Preheat the oven 180°C.
2. Cut the aubergines into 1.5cm thick slices, then sprinkle
liberally with salt, lay them on one plate and weigh them down with each other.
3. Leave the aubergines for 30 minutes, then rinse the salt off and dry the slices.
4. Heat the olive oil in a
non-stick frying pan and fry the aubergine in batches until golden. Drain on kitchen roll.
5. To assemble the Parmigiana, layer a slice of the aubergine, then mozzarella, salt & pepper, basil and Parmesan in an ovenproof dish. Continue layering until all the ingredients are used up.
Cover with foil and bake in the oven for one hour before serving.
Like so many towns across South London, Herne Hill is pretty quiet at the moment with many restaurants and cafés closed in accordance with Government guidelines.
Unable to open to in-dining customers, Park’s Edge is supporting locals with a collection and delivery service.
Contactless collections are available or the restaurant can deliver directly to your home.
The menu boasts an eclectic mix of small plates and main courses that are great for sharing and wiping away the self-isolation blues.
Spicy pineapple glazed squid, sweet corn fritters, truffle mac & cheese croquettes and knock-out burgers are just some of the dishes that await you.
Open Tuesday from noon until 3pm and 5pm until 9.30pm. Weekend timings differ a little – Saturday from noon until 4pm and 5pm until 9.30pm, and Sunday 1pm until 5pm.
Order at parksedgebarandkitchen.com
Please support your local paper by making a donation
Please make cheques payable to “MSI Media Limited” and send by post to South London Press, Unit 112, 160 Bromley Road, Catford, London SE6 2NZ
Housing Secretary Robert Jenrick has encouraged everyone in the country who can afford to do so to buy a newspaper, and told the Downing Street press briefing recently: “A free country needs a free press, and the newspapers of our country are under significant financial pressure”.
So if you have enjoyed reading this story, and if you can afford to do so, we would be so grateful if you can buy our newspaper or make a donation, which will allow us to continue to bring stories like this one to you both in print and online.