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| Seven Terrific tomato recipes |
Tomato Salsa
- Dice 6-8 ripe tomatoes,
- 3 stalks of fresh coriander,
- 1 small red onion, 1 fresh chilli,
- and 1 garlic clove: add to a bowl.
- Squeeze juice from 2 limes and add 2 tbsp of extra virgin olive oil.
- to combine and season to taste with salt and black pepper.
Tomato Sauce
- Heat 1 tbsp of oil in a pan,
- add a crushed garlic clove and fry for 1 minute.
- Add a 400g can of chopped tomatoes (or 500g diced fresh tomatoes),
- 1 tbsp tomato purée and 1 tsp of sugar: bring to a boil.
- Reduce heat and simmer for 5 mins.
- Add fresh basil leaves and season with salt and black pepper.
Tomato Tapenade
- To a blender,
- add 200g sun-dried tomatoes (drained from oil but reserved),
- 150g black pitted olives,
- 2 garlic cloves, handful of fresh basil leaves and 50g of capers; blitz until desired consistency.
- Spread on hot toast!
Tomato Salad
- Take 1kg of mixed ripe tomatoes and slice or halve according to their size.
- Finely dice a shallot and dress in same parts of extra virgin olive oil and red wine vinegar.
- Toss tomatoes in the dressing, add 100g of mixed fresh herbs (try chives, parsley and mint) and tip onto large platter to serve.
Tomato Tart
- Preheat oven to 200C/400F/Gas 6.
- Roll out pre-made puff pastry onto an oiled baking sheet and score a 1inch border with a knife round the edge.
- Spread a layer of ricotta inside the border and top with sliced heirloom tomatoes and 1 tbsp dried oregano.
- Bake for 30-35 minutes until the bases are golden and crisp. Season and slice to serve.
Tomato Stuffed
- Preheat oven to 180C/360F/ Gas 4.
- Cut the tops off 4 beef tomatoes and scrape the seeds/pulp into a bowl.
- Add breadcrumbs (made from 4 slices of stale bread) to the bowl with a bunch of fresh parsley, basil and oregano.
- Season and add 2 tbsp olive oil and mix to combine with the tomato pulp. Stuff each tomato and drizzle with more oil.
- Bake for 25-30 minutes until golden.
Tomato Gratin
- Add half of the tomato sauce (see left) into a shallow gratin dish.
- Slice 4 San Marzano tomatoes thinly and 2 courgettes into long strips.
- Arrange rows of tomato and courgette, overlapping each other, grating a vegetarian cheese of your choice between each layer.
- Drizzle with oil, season and bake covered for 20 minutes.
- Remove foil and bake for further 15 minutes until bubbling and golden.
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