More Favourite Ways with Tomatoes
I have counted 24 different tomatoes in my local (admittedly very good) greengrocer, but even on the supermarket shelves it’s possible to find tomatoes beyond the bog-standard (which are picked unripe and never get to their best) and ubiquitous vines and cherry varieties.
I am not a tomato purist: I do eat them outside of summer, and I do look forward to the first crop of hardy, salty, winter tomatoes. But, for now, I will feast on them while they are truly at their best, often with nothing more than salt and olive oil.
These are a forgiving ricotta dumpling; they use a little flour and sit in a cherry tomato sauce spiked with the toastiness of brown butter.
It virtually goes without saying that the better the tomatoes, the better the toasts. I love Ligurian bull’s heart tomatoes and, of course, our rainbow ones from the Isle of Wight. If your tomatoes are less tasty, roasting them intensifies the sweetness so I have included an option for roasting the tomatoes, too.
This is perfect for a hot day; it’s cooling and invigorating all at once. This offbeat salad uses one of my new discoveries in the kitchen: pickled red peppers.
A quick and delicious meal that I make a lot.
Kale, Tomato, and Lemon Magic One-Pot Spaghetti
One of my most popular recipes to date.