Eight Favourite Ways with Tomatoes
In peak tomato season, I’ll eat them for breakfast, lunch and dinner. Squashed on to bread with oil, salt and a little cheese on the side in the morning; at lunch, in heavy wedges with a dousing of sea salt alongside a simple chickpea salad; and, at supper time, cooked down into a warm salsa to eat with potato tortilla. When you’re looking for more of a recipe, here are some of my favourite ideas:
This is the tomato salad I make the most. Eat it simply as it is or take it in one of four different directions for a bit more of a meal.
The part of east London I live in is full of Turkish cafés. They turn out charcoal-baked flatbreads and insanely good salads, and although meat is front and centre in Turkish food, there are some amazing vegetable dishes too. I use Turkish chilli here, which has a milder flavour, somewhere between a chilli and a red pepper, but if you can’t get your hands on it you can use regular dried chilli flakes, more sparingly. Similarly, if you can’t get pomegranate molasses a 50:50 mixture of good balsamic and honey will do.
Roasting feta adds a new dimension to this sunny salad.
A perfect tart to weave together the days of spring and summer. Spears of asparagus, buttery leeks, dijon and an unexpected hit of rosemary. This quick olive-oil pastry is easy enough for a weeknight. I use cherry tomatoes until the season is in full swing. You’ll need a 22cm loose-bottomed tart tin
it was this tomato rice: sweet ripe tomatoes, saffron and pimentão (smoked paprika) baked into plump paella rice and eaten from cast-iron pots on plastic covered tables within the castle walls of old Faro.
‘The pesto is a wonderful thing to make and have on hand in the fridge to perk up other kinds of sandwiches, or pastas, eggs, grain salads or roasted veggies.”
”I make two tomato soups. The first is little more than crushed cherry tomatoes and basil spiked with red-wine vinegar. The other is more intense, smoky and sweet-sharp from roasting the tomatoes first with olive oil, rosemary and garlic, then crushing them and their blackened skins to a coarse, textured purée.”
This is the simplified version of the tart we ate on our wedding day – a perfect summer dinner. Thanks to the wonderful Sarah and Stuart from Bubble and Squeak Food for sharing the recipe.