TOMATOES
Tomatoes are one of the richest sources of Vitamin A. They also contain Betacarotene, calcium, magnesium, vitamin C and vitamin B.
Baked Aubergine and Tomato Stacks
Courgette and Coriander Salad
Fresh Tomato Salsa
INGREDIENTS
- 450g (1lb) ripe tomatoes
- 1/2 medium red onion, peeled and finely chopped
- 1 green chilli, deseeded and finely chopped
- 3 tbsp freshly squeezed lime juice
- 3 heaped tbsp of chopped fresh coriander leaves
- salt to taste
METHOD
- Skin the tomatoes and chop roughly, discarding the white bits around the stems but not the seeds.
- Mix in the onion, chilli, lime juice and coriander and season with salt.
- Cover and refrigerate until needed, but not for more than 2 hours.
Grilled Aubergine Parcels
Hot Tomato, Courgette and Cheese Bake with fresh Basil Oil
Serves 4 as a main course and 6 as a starter
INGREDIENTS
- 5 - 6 ripe tomatoes, cut into 5mm (¼ inch) slices
- 2 large or medium onions (red if available), peeled and sliced
- 3 tbsp oilseed rape oil
- ½ garlic clove
- butter for brushing
- 2 - 3 large courgettes, cut into 5mm (¼ inch) slices
- 225g (8oz) goats' cheese, skinned and sliced
- 3 heaped tbsp Parmesan style cheese
- salt and freshly ground black pepper
For the Basil Oil
- Large bunch of loose basil (if in packs, then 3 will be needed)
- salt
- 100ml (4fl oz) extra virgin oilseed rape oil
- 3 tbsp groundnut oil
METHOD
- To make th basil oil, pick all the leaves off and place in a liquidiser with a pinch of salt . Warm the oila gently together to just above room temperature. Pour over the basil leaves and liquidise until smooth. Strain through a sieve and leave to cool. This will keep for up to 2 weeks in the refrigerator.
- Preheat the oven to 200C / 400F / Gas Mark 6.
- Fry the onions in a tablespoon of oil for 5 - 6 minutes until golden brown and softened. Season with salt and pepper.
- Rub an oven proof dish with garlic and then brush with melted butter. Place the onions in the dish.
- Heat another tablespoon of oil to very hot in a frying pan and sear the courgette slices quickly on one side only, allowing them to colour but not cook. Leave to cool.
- Cover the onions with the goats' cheese and season with salt and pepper.
- Arrange the tomato slices and courgettes, either overlapping or in alternate rows on top of the cheese. Season with coarse sea salt and pepper.
- Bake for 20 minutes.
- Sprinkle with the Parmesan cheese and return to the oven for another 10 minutes until golden brown.
- Serve each portion drizzled with the basil oil.
Iced Gazpachio
Passata
INGREDIENTS
- 1 1/2 kg tomatoes
- salt
- 20 basil leaves, chopped
METHOD
- Boil the tomatoes with the salt until soft and mushy.
- Add the basil when the Passata is nearly ready.
- Pass through a liquidiser
Keeps for up to two weeks in the fridge and freezes well.
Pumpkin and Tomato Soup
Ratatouille
Red Onion Salad
Roast tomatoes with basil and olive dressing
This is blissful with sun-ripened English tomatoes - ideally straight from
the garden or greenhouse
serves 4 as a light lunch or starter
INGREDIENTS
- 8 large tomatoes (not beefsteak) - the riper and juicier the better
- olive oil (about 2tbs)
- for the dressing:
- 3 tbs extra virgin olive oil
- 1 tbs red wine vinegar
- 10 basil leaves, shredded
- 12 stoned black olives, roughly chopped
- crusty bread
METHOD
- Get the oven as hot as possible, 230 degrees/gas mark 8.
- Slice the
tomatoes in half across the circumference, put them into a roasting tin and
drizzle with the olive oil.
- Roast the tomatoes for about half an hour
until tender - if they char a bit that's fine.
- Beat the dressing
ingredients together.
- Serve the tomatoes on warm plates, not wasting the
juices!
- Pour over the dressing while still hot and eat as soon as possible
with plenty of good bread to mop up the juices.
Smoky Tomato and Pepper Soup
serves 4
INGREDIENTS
- 3 dried chillies
- 1kg (2 1/4 lb) tomatoes, chopped
- 4 large red peppers
- 6 sprigs of coriander
- 4 tbsp oilseed rape oil
- 1 large onion
- 2 clove of garlic
- 2tsp sugar
- salt and freshly ground black pepper
METHOD
- Soak the chillies in 200ml (7fl oz) hot water until soft (about 20 minutes).
- Remove the coriander leaves and set to one side. Tie the stems together in a bunch.
- Roast the peppers in 1 tbsp oil at 220C, 425F or gas mark 7, for 20 minutes. Leave to cool, then skin and deseed.
- Fry the onion and garlic in 3tbsp of oil until soft and transparent.
- Cut open the chillies (reserving the soaking water), discard the seeds and finely chop the flesh.
- Add the chillies, soaking water, peppers, chopped tomatoes, coriander stems, sugar and seasoning to the onions and simmer gently for 20 minutes.
- Add 400ml (14 fl oz) water and cook for a further 20 minutes.
- Discard the coriander stems.
- Process the mixture in batches until smooth.
- Sieve into a fresh pan, discarding skin and seeds.
- Warm through (without boiling) and serve warm, garnished with coriander.
Spinach Tortilla
Summer Tomato Sauce
serves 4
INGREDIENTS
- 2 tblsp garlic in oil (chopped garlic cloves stored in rape oil)
- 1 kg ripe tomatoes, peeled, seeded and chopped
- 25 basil leaves, shredded
- 2 tsp honey (optional)
- 1/2 tsp ground cayenne
- 1/2 tsp salt
METHOD
- Heat the garlic and oil gently for 2 minutes.
- Add the tomatoes and basil and simmer for a further 20 minutes.
- Add cayenne, honey and salt half way through.
- Puree or leave in chunks.
Tomato Salad with Sesame and Thyme
serves 4
INGREDIENTS
- 15g (1/2 oz) sesame seeds
- 2 large beefsteak tomatoes, cored and thickly sliced
- few sprigs of fresh thyme
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt and freshly ground black pepper
METHOD
- Scatter the sesame seeds in a thin layer on a baking tray with the sprigs of thyme and roast at 190C, 375F or gas mark 5 for 12-15 minutes. Cool.
- Arrange the tomatoes on a plate and season.
- Strip off the thyme leaves, mix with the sesame seeds and scatter over the tomatoes.
- Dress with olive oil and lemon juice.
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