Marina Ribas

Marina Ribas is a teacher and integrative
dietitian. She also creates content related
to the world of health and nutrition.

She is the author of the book Recetas
Ketomediterráneas published by Larousse.

She currently consults in person in Ibiza
and also online. She specialises in digestive
disorders and autoimmune conditions.

You can find her at marinaribas.es

PISTO WITH MONTEROSA TOMATOES

1. Chop the onion and garlic.
2. Wash and dice the aubergine, courgette and red pepper into cubes of about 2 cm.
3. Heat a frying pan with a generous drizzle of extra virgin olive oil and sauté the onion and garlic until nearly translucent. Add the aubergine, courgette and pepper and sauté for a few minutes.
4. Wash the tomato, slice to remove the seeds and then dice. Place in a bowl.
5. Season.
6. Blitz the tomatoes in a blender until smooth. Add to the frying pan, season with salt and pepper and mix well with the vegetables.
7. Leave to cook over a low heat for approximately 40 minutes.

1. Put the basil, walnuts, olive oil, garlic and a pinch of salt and pepper in a bowl and whisk to make the pesto. The texture should not be completely liquid, but rather with a few lumps.
2. Set aside.
3. Carefully chop the tomato into very thin slices and place them on a large tray or plate side by side.
4. Garnish the tomatoes with the pesto, sprinkle some chopped walnuts on top and drizzle with a good dash of EVOO.

1. Preheat the oven to 200ºC.
2. Wash and slice the aubergine and grill it with a little olive oil and salt. Set aside. Wash and slice the tomatoes and do the same with the mozzarella.
3. Next, grease an ovenproof dish with a little oil and arrange a layer of tomato slices, a layer of aubergine slices and a layer of mozzarella. Season.
4. Repeat the process until all the ingredients have been used and finally add the grated Parmesan cheese.
5. Bake in the oven for about 30-40 minutes until the cheese is nicely melted.

1. Preheat the oven to 180ºC.
2. On an oven tray, arrange the tomatoes with a cut in the base in the shape of a cross, the bulb of garlic cut in half and the ñora peppers with the seeds removed.
3. Drizzle with a dash of olive oil and a pinch of salt and bake in the oven until the vegetables are roasted, about 40 minutes.
4. Leave to cool to room temperature.
5. Put the tomatoes, ñora peppers, peeled garlic and the rest of the ingredients in a blender. Blend thoroughly until you have a smooth sauce.
6. It tastes better if it has a little more texture to go with calçots or roasted vegetables.