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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Blue Tomates. We couldn't find any recipes for Blue Tomatoes, but blue or red these will work well.

The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.

See more Recipes from Waitrose




Chilli Dressed Sardine Fillets with Tomatoes

These skinned and boned chilli (or lemon if you prefer) sardines are wonderful, I've seen the same idea on sale in France at four times the price! The combination of cream cheese, pesto, tomato, olive oil and basil is one of my all time favourites and never fails to please.

Serves: 2


  • 1/2 tbsp paprika,to garnish
  • 2tsp Waitrose Italian Pesto
  • 125g cream cheese
  • 4 medium tomatoes, ends trimmed, then sliced to give 16 slices in total
  • 2 x 120g cans Waitrose Sardine Piccanti
  • 6 pitted black olives, thinly sliced across into rings
  • 3 tbsp Waitrose Extra Virgin Olive Oil (Greek is my favourite)
  • 1 tbsp Waitrose White Wine Vinegar
  • Salt and freshly ground black pepper
  • 1 tbsp finely chopped fresh parsley,
  • 4-6 basil leaves to garnish
  1. In a bowl, mash the pesto into the cream cheese, then 'sandwich' teaspoons of the mixture between the tomato slices (stacking four slices at a time).

  2. Arrange the sardine fillets around the plate allowing one can per person, then top the fillets with the olive rings. Arrange two stacks of tomatoes in a line on each plate of sardines.

  3. Whisk together the oil, vinegar and seasoning to taste with salt and pepper, then drizzle equally over the tomatoes and fish. Garnish with the parsley, basil and a dusting of paprika and serve with chunks of fresh crusty bread.

Burrata with roast tomatoes and pesto

Set your picnic off to a great start with this tasty mixture of summery flavours. The pesto is whizzed up in a couple of minutes and is best made several hours ahead or the day before so the flavours can develop. If changeable weather means staying at home, it makes a tempting lunch dish too.


Preparation time: 20 minutes, plus chilling
Cooking time: 75 minutes
Total time: 1 hour 35 minutes, plus chilling time 60 minutes 35 minutes
Serves: 4


  • 2 tbsp olive oil
  • 500g cherry vine tomatoes, halved
  • ½ tsp caster sugar
  • Freshly ground black pepper
For the pesto
  • 75g fresh basil, torn into pieces, including stalks
  • 50g pine nuts
  • 2 cloves garlic, chopped
  • 100ml olive oil
  • 50g Parmigiano Reggiano, grated
  • ½ tsp salt
To serve
  • 200g pack Toscano Authentic Italian Bruschettina
  • 200g tub Waitrose Burrata Mozzarella


1. Preheat the oven to 170ºC, gas mark 3. Brush a roasting tin with a dash of the oil. Arrange the tomatoes in the tin, cut sides face up. Drizzle with the remaining oil, the sugar and a little pepper. Cook for about 1 hour or until the tomatoes are slightly shrivelled and beginning to colour. Leave to cool.

2. To make the pesto, put the basil, pine nuts and garlic in a food processor with a little of the oil and blend to a thick paste, scraping the mixture down from the sides of the bowl so the paste is smoothly blended. Add the remaining oil, cheese and salt and blend again until evenly combined. Transfer to a container or bowl, cover and chill.

3. Toast the bruschetta, leave to cool and wrap in foil. Drain the burrata into a container and add the tomatoes. To serve, tear the burrata into pieces and scoop onto the toast with the tomatoes. Spoon the pesto on top.



Jack Hawkins tomatoes stuffed with goat’s cheese, mint and capers

Preparation time: 35 minutes
Cooking time: 15 minutes
Total time: 50 minutes 50 minutes
Serves: 4


  • 4 Jack Hawkins tomatoes
  • 2 garlic cloves
  • 4 thick slices crusty bread
  • 2 tbsp olive oil
  • 2 tbsp chopped mint
  • 1 tbsp capers, rinsed drained and roughly chopped
  • 100g goat’s cheese, roughly crumbled


1. Preheat the oven to 200°C, gas mark 6. Cut a 1cm slice off the top of the tomatoes. Using a spoon, scoop out the fl esh and seeds – don’t break the skin. Put the flesh and seeds in the small bowl of a food processor with the garlic; blitz until smooth. Put the tomatoes cut-side down on a piece of kitchen paper to drain.

2. Cut the bread into 2cm cubes and put in a bowl. Pour on the puréed tomatoes and toss. Remove the bread (don’t worry if it hasn’t soaked up all the liquid) toss with the oil and spread out on a baking tray; season. Bake for 25 minutes, turning once, until crisp.

3. Turn the oven to 180°C, gas mark 4. Toss the bread with the mint, capers and cheese; pack into the tomatoes and bake for 15 minutes. Serve at once with a drizzle of extra virgin olive oil and a green salad, if liked.

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