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TOMATOES A glut of tomatoes – whether bought or homegrown – is the perfect way to bring the edible joy of summer into your kitchen and onto your plate. Make the most of these nutritious nightshades in all their juicy variety with these delicious recipes by Emma Winterschladen. Thai gazpacho
To serve 2 tbsp mixed seeds (e.g. pumpkin, sunflower, linseed and sesame) 1 tsp chilli flakes 1 tsp sugar Swirl of natural yoghurt Fresh coriander leaves 1 tomato, finely chopped l
SERVES 2-4 12 medium vine tomatoes (approx. 850g) 1/2 cucumber, peeled 2 red peppers 2 small shallots 1-2 red chillies 2-3 garlic cloves, crushed 2cm piece of fresh ginger, peeled 2 tbsp olive oil 2 tsp rice vinegar 1 lime, juiced 1-2 tsp fish sauce, to taste (optional) Salt and pepper l l l l l l l l l l l l
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Roughly chop the vine tomatoes, cucumber and peppers into chunks and place into a large bowl. Finely chop the shallots, red chilli, garlic and ginger, and add into the bowl with the other ingredients, along with the olive oil, rice vinegar and lime juice.
2 Using your hands, press
down on the mixture to squeeze out the juices. Cover the bowl and chill for at least 30 minutes in the fridge. 3 Just before you’re ready to eat, place the chilled mixture in a food processor and blend until smooth. Add in a tsp or so of fish sauce to taste and season well. 4 Heat a saucepan over a medium heat and add in the mixed seeds with the chilli flakes and sugar. Toast for 1-2 minutes until golden. Serve your chilled soup with a sprinkle of the spiced seeds, a swirl of yoghurt, coriander leaves and chopped tomato. 17
Green tomato bruschetta with chilli and basil SERVES 4 For the topping 300g green tomatoes 1 tbsp olive oil 1 red chilli, finely sliced 2 cloves garlic, crushed and chopped 3 fresh basil leaves, roughly chopped ½ lemon, juice and zest l l l l l l
For the bread ½ loaf sourdough bread Glug of olive oil 1 clove of garlic, halved Salt and pepper l l l l
To serve Glug of olive oil Handful of fresh basil leaves Handful of Parmesan shavings l l l
Mediterranean traybake
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To serve 100g feta 4 tbsp natural yoghurt Loaf of fresh crusty bread l l l
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Dice the green tomatoes into medium-sized chunks. Heat the oil in a saucepan over a medium heat and add in the chilli, garlic and basil for a few minutes until softened. Squeeze in half a lemon and add the zest. Turn the heat down to a simmer and add the green tomatoes into the pan for a minute or so, stirring well, until they are covered in all the flavours, then turn off the heat and let them rest while you prepare your toasted bread. 2 Carefully slice the sourdough into pieces around 1cm thick and drizzle oil on both sides of the slices. Heat a griddle pan over a medium heat and toast each slice of sourdough for 1-2 minutes on each side, until you can see the charred bars. Vigorously rub the topside of each slice with a raw clove of garlic and sprinkle with a little salt and pepper. 3 Scoop the tomato mixture on top of each slice and finish off with a final glug of olive oil, a few shavings of Parmesan and fresh basil leaves. Note: Any tomatoes will do if green aren’t available
with cherry tomatoes, new potatoes, chorizo and feta SERVES 4 700g baby new potatoes 1 red onion 2 red peppers 180g chorizo sausage, roughly chopped 4 cloves garlic, skin on 600g cherry vine tomatoes 3-4 glugs of olive oil 3 tsp sweet smoked paprika* 2 tsp dried oregano 1 tsp fennel seeds 3 sprigs of fresh rosemary Salt and pepper *We like La Chinata sweet smoked paprika
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Preheat the oven to 190°C/375°F/ gas mark 5. Parboil your potatoes: rinse them under cold water, place in a large pot and cover with salted water. Bring the water to the boil and cook for around six minutes, so they are softened but not totally cooked through. Drain and set to one side to cool. 2 Once the potatoes have cooled, lay them out on a roasting tray, drizzle in olive oil and season before popping in the oven for 15 minutes. 3 Meanwhile, roughly chop the red onion and red peppers and, once the potatoes have had their 15 minutes, add them into the roasting tray along with the chorizo and garlic cloves.
4 Drizzle over a few glugs of olive
oil and sprinkle the paprika, oregano, fennel seeds, salt and pepper over the ingredients, using your hands or a wooden spoon to make sure everything is covered in oil and seasoning. Place the ingredients in the oven for a further 15 minutes. 5 Carefully remove the roasting tray from the oven and add in the vines of cherry tomatoes and the rosemary. Pop in the oven for a final 20 minutes until the potatoes are golden and the vegetables are cooked through. 6 Serve hot with a scattering of feta cheese on top, yoghurt on the side and fresh crusty bread. 19
Mixed tomato, burrata and herb salad SERVES 2 AS MAIN, 4 AS STARTER 400g mixed tomatoes of choice (opt for different colours and sizes) 3 tbsp olive oil ½ lemon, juice and zest 2 cloves garlic, crushed and chopped 150g watercress 2 large handfuls of fresh flat leaf parsley 200g burrata cheese* 2 spring onions, finely sliced 1 handful of fresh mint, roughly chopped Small handful of chives, finely chopped Glug of olive oil Salt and pepper l
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*Burrata is an Italian cheese made from unspun mozzarella curds with a creamy centre and firmer outer shell. It is now sold in most good supermarkets, but if it’s not available you can substitute with mozzarella cheese.
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Plum tomato, fennel and lemon linguine with Parmesan SERVES 2 1 tbsp butter 1 large fennel bulb, sliced lengthways 1 large leek, finely sliced lengthways 3 cloves garlic, crushed and chopped 250g baby plum tomatoes, halved 1 lemon, juice and zest 100ml dry white wine 180g linguine pasta 80g Parmesan, grated Small handful of fresh thyme leaves Salt and pepper l l l l l l l l l l
1 Heat the butter in a large frying
pan over a medium heat and add in the fennel, followed by the leek. Cook for around 5 minutes until the fennel and leek have softened and are starting to turn golden. Add in the garlic, tomatoes, and lemon juice and zest, then stir carefully. 2 Cook for a further few minutes before adding the white wine. Lower the heat and simmer.
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Meanwhile, cook the linguine in a pan of boiling salted water, according to packet instructions (approx. ten minutes). Drain the pasta when ready and add a little olive oil to loosen. 4 Add the linguine into the pan with the sauce and stir in the Parmesan, setting some aside to sprinkle on top. Serve in big bowls and finish with salt and pepper, a few thyme leaves and the remaining Parmesan.
Thickly slice the tomatoes into different sized rounds, chopping the smaller tomatoes in half. Place them into a bowl with the olive oil, lemon juice and zest, garlic, salt and pepper. Cover and marinate in the fridge for 15 minutes or so. 2 When ready to serve, place the watercress and parsley onto a large serving platter, leaving a little parsley aside for garnish. Arrange the tomatoes in a random fashion on top of the leaves, leaving the marinade in the bowl for now. 3 Roughly chop the burrata cheese and loosely scatter it over the top, followed by the spring onions, mint, chives and remaining parsley. Pour the marinade over as a dressing, adding an extra glug of olive oil if required. Season further with salt and pepper to taste.
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