PREP TIME: 20mins COOKING TIME: 60mins

In South Africa we have two very traditional stews which we call ‘bredies’ in Afrikaans, one being a Tomato Bredie and the other Green Bean Bredie, both are made with lamb and they are full of flavour.

In this dish I have mixed my European influence with my Afrikaans upbringing, in the hope that traditional purists will give this vegetarian version a go!

Such a beautiful amalgamation of tomatoes, garlic, smoke, fresh herbs and a hint of spice. Lots and lots of oomph!

Summer is in full swing and I took advantage of the beautiful ripe organic tomatoes & fine green beans thats available at the moment. The better your tomatoes, the better this dish! If out of season, rather opt for tin tomatoes than use underripe tomatoes.

Quick and easy to make as the oven does all the hard work for you. I used fresh tomatoes which I  skinned (see note) but you can use tinned as well (although I am slightly biased to using fresh).

The perfect make ahead dish, serve with some toasted ciabbata and a good buffalo mozzarella and you are good to go!

Getting ahead: The dish can totally be made ahead, in fact I urge you to make it ahead as it will only get better!

Leftovers: In the unlikely event that there will be leftovers, this dish can be eaten at room temperature or warmed up, making it a super flexible lunchbox filler.

 

SERVING SUGGESTION

Some giant couscous also called ‘Israeli couscous’ would be a lovely addition. Just make sure you season well with olive oil, lemon, salt, pepper and fresh herbs.

You can ooze some burrata cheese/buffalo mozzarella over the room temperature dish – perfection.

As mentioned, we ate this with generous helpings of toasted bruschetta, olive oil and a good buffalo mozzarella.

Salty marinated feta will work wonders too.

WHAT YOU WILL NEED

A ovenproof dish with a lid.

INGREDIENTS
  • 370g, about 6 large tomatoes skinned or 2 cans chopped tomatoes
  • 160/180g cherry tomatoes
  • 300g green beans, topped & tailed, cut into bite size chunks
  • 1 red pepper, white membrane & seeds removed, chopped
  • 1 dried red smoked chipotle pepper (opt) (see note)
  • 3 large garlic cloves, finely sliced
  • 1 tablespoon smoked sweet paprika
  • 2 tablespoons tomato paste
  • 30ml extra virgin olive oil
  • 1 tablespoon flaked sea salt
  • 4 tablespoons of fresh herbs, I used sage, thyme, oregano and tarragon
  • Optional: herbs to garnish, I used tarragon & parsley
METHOD
  1. Preheat the oven to 160c.
  2. In a oven proof medium saucepan (with a lid), mix all your ingredients, except the green beans, together, toss and roast covered for 1 hour.
  3. Add the beans, mix well and roast for another 20 minutes.
  4. Whack the heat up to 180c and roast for the final 15 minutes.
  5. Sprinkle with herbs if using.
  6. Season with salt & pepper.
KITCHEN NOTES

Ancho Chillies: Ancho chilli is a dried Pablano chilli that is sweet and mildly hot. You can buy it here:

How to peel a Tomato:

Peeling tomatoes is quick and easy and a useful skill to learn when fresh organic tomatoes are ripe and in season. You will taste the results in tomato sauces and soups! I don’t like tomato bits in my sauces so I always peel.  This method also works for peeling peaches and plums.

Step 1: Remove the stem and cut a shallow X on the bottom of the tomato . This will make peeling much easier.

Step 2: Fill a large bowl with ice water/fridge water and set it aside. Bring a saucepan of water to a boil. Carefully lower the tomato into the boiling water. You can add several at a time. Remove them after 30 seconds, or when the skin begins to peel back, and place them into the bowl of cold water.

Step 3: Let the tomatoes sit in the ice bath for 5 minutes or until you see the peels shrivel and start to peel off. Use a small sharp serrated knife and peel of the skin, discard. You can also deseed the tomatoes if you prefer or just roughly chop, seeds and all.

 

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PREP TIME: 20mins COOKING TIME: 60mins

In South Africa we have two very traditional stews which we call ‘bredies’ in Afrikaans, one being a Tomato Bredie and the other Green Bean Bredie, both are made with lamb and they are full of flavour.

In this dish I have mixed my European influence with my Afrikaans upbringing, in the hope that traditional purists will give this vegetarian version a go!

Such a beautiful amalgamation of tomatoes, garlic, smoke, fresh herbs and a hint of spice. Lots and lots of oomph!

Summer is in full swing and I took advantage of the beautiful ripe organic tomatoes & fine green beans thats available at the moment. The better your tomatoes, the better this dish! If out of season, rather opt for tin tomatoes than use underripe tomatoes.

Quick and easy to make as the oven does all the hard work for you. I used fresh tomatoes which I  skinned (see note) but you can use tinned as well (although I am slightly biased to using fresh).

The perfect make ahead dish, serve with some toasted ciabbata and a good buffalo mozzarella and you are good to go!

Getting ahead: The dish can totally be made ahead, in fact I urge you to make it ahead as it will only get better!

Leftovers: In the unlikely event that there will be leftovers, this dish can be eaten at room temperature or warmed up, making it a super flexible lunchbox filler.

 

SERVING SUGGESTION

Some giant couscous also called ‘Israeli couscous’ would be a lovely addition. Just make sure you season well with olive oil, lemon, salt, pepper and fresh herbs.

You can ooze some burrata cheese/buffalo mozzarella over the room temperature dish – perfection.

As mentioned, we ate this with generous helpings of toasted bruschetta, olive oil and a good buffalo mozzarella.

Salty marinated feta will work wonders too.

WHAT YOU WILL NEED

A ovenproof dish with a lid.

INGREDIENTS

  • 370g, about 6 large tomatoes skinned or 2 cans chopped tomatoes
  • 160/180g cherry tomatoes
  • 300g green beans, topped & tailed, cut into bite size chunks
  • 1 red pepper, white membrane & seeds removed, chopped
  • 1 dried red smoked chipotle pepper (opt) (see note)
  • 3 large garlic cloves, finely sliced
  • 1 tablespoon smoked sweet paprika
  • 2 tablespoons tomato paste
  • 30ml extra virgin olive oil
  • 1 tablespoon flaked sea salt
  • 4 tablespoons of fresh herbs, I used sage, thyme, oregano and tarragon
  • Optional: herbs to garnish, I used tarragon & parsley

METHOD

  1. Preheat the oven to 160c.
  2. In a oven proof medium saucepan (with a lid), mix all your ingredients, except the green beans, together, toss and roast covered for 1 hour.
  3. Add the beans, mix well and roast for another 20 minutes.
  4. Whack the heat up to 180c and roast for the final 15 minutes.
  5. Sprinkle with herbs if using.
  6. Season with salt & pepper.

KITCHEN NOTES

Ancho Chillies: Ancho chilli is a dried Pablano chilli that is sweet and mildly hot. You can buy it here:

How to peel a Tomato:

Peeling tomatoes is quick and easy and a useful skill to learn when fresh organic tomatoes are ripe and in season. You will taste the results in tomato sauces and soups! I don’t like tomato bits in my sauces so I always peel.  This method also works for peeling peaches and plums.

Step 1: Remove the stem and cut a shallow X on the bottom of the tomato . This will make peeling much easier.

Step 2: Fill a large bowl with ice water/fridge water and set it aside. Bring a saucepan of water to a boil. Carefully lower the tomato into the boiling water. You can add several at a time. Remove them after 30 seconds, or when the skin begins to peel back, and place them into the bowl of cold water.

Step 3: Let the tomatoes sit in the ice bath for 5 minutes or until you see the peels shrivel and start to peel off. Use a small sharp serrated knife and peel of the skin, discard. You can also deseed the tomatoes if you prefer or just roughly chop, seeds and all.

 

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