Celebrate British Tomato Fortnight with these flavour-filled tomato-rich dishes
Red wine and tomato pasta with burrata recipe
This impressive but easy pasta dish uses fresh and canned tomatoes for a rich and satisfying taste.
Serves 2
INGREDIENTS
150g Napolina spaghetti
400g Napolina chopped tomatoes
1tbsp Napolina olive oil
1tsp honey
150ml red wine (preferably dry)
2 burrata
200g cherry tomatoes or baby plum tomatoes, plus more for serving
½tsp chilli flakes, plus more for garnish
1tsp Italian mixed herbs
2 garlic cloves, crushed
1tsp salt, plus more for seasoning pasta water
1tsp ground black pepper
35g parmesan cheese, grated
Bunch of fresh basil leaves
METHOD
Bring a saucepan of water to the boil and add a pinch of salt to season the water.
Add the olive oil and crushed garlic into a saucepan on medium heat, and cook for 2 minutes until fragrant.
Add the red wine to deglaze the pan then add the chopped tomatoes, salt, mixed herbs, chili flakes, cherry tomatoes and honey, mix well then simmer for 10 mins until the tomatoes have softened.
Place the spaghetti into the salted boiling water and boil on a high heat for 10 mins until al dente then drain, reserving a small ladle of pasta water.
Add the spaghetti to the sauce along with the ladle of pasta water and parmesan and mix well.
Spoon out the spaghetti into two serving bowls and place a burrata on top of each bowl.
Garnish with fresh with black pepper, a sprinkle of chili flakes, fresh torn basil and a scatter of fresh cherry tomatoes and serve.
Recipe courtesy of napolina.com
British Tomato and nectarine fattoush recipe
This glorious Lebanese salad is a riot of colour and texture – and you can substitute any of the fruit and veggies for whatever you have in the fridge.
Serves 4.
INGREDIENTS
2 large pita bread or other flatbread, opened up like a book
3tbsp olive oil
1 nectarine, not-too ripe, de-stoned and chopped
1 cucumber, deseeded and chopped
100g radishes, chopped
350g ripe British baby tomatoes, mix of colours, halved
A large handful each of parsley and mint leaves, roughly chopped
3 spring onions, finely sliced
1tbsp sumac (or extra lemon)
Juice of ½ lemon
METHOD
Preheat the oven to 200C/180C fan/gas 6.
Lay out the pita textured side-up on a small tray and brush both sides in a tablespoon of oil.
Season lightly and place in the oven for 7-10 minutes until crisp and light golden.
Remove and leave to cool before placing everything except the oil and lemon in a big salad bowl.
Break in the crisp pita, season well, then throw in the sumac, squeeze in the lemon and drizzle over the olive oil.
Toss everything well with your hands then taste and adjust the seasoning.
Recipe courtesy of britishtomatoes.co.uk
Oven-roasted British tomato salad recipe
This makes for the perfect side dish for your main course, or as a light meal in its own right.
Serves 4.
INGREDIENTS
500g British baby tomatoes
4 garlic cloves, peeled
A few sprigs of thyme
A few sprigs of rosemary
4tbsp olive oil, plus extra to drizzle
500g British asparagus, tough ends discarded
4tbsp pitted black olives,
160g watercress
Juice of ½ lemon
1tbsp extra-virgin olive oil
Mozzarella, to serve
METHOD
Place the tomatoes on a large baking tray, making sure there’s plenty of space for the asparagus later and prick each one with the tip of your knife.
Use the side of the knife to gently flatten the garlic, then throw into the tray with the herbs and 3tbsps of oil.
Season lightly and toss everything with your hands.
Place in the middle of the oven and preheat the oven to 200C/180C fan/gas 6. Leave in the oven until your oven reaches temperature (you want them in there for at least 15-20 minutes).
Meanwhile, coat the asparagus in the remaining tablespoon of oil and put to one side.
Remove the tomatoes from the oven, gently press them down with a potato masher or big spoon to release some of their juices.
Sit the asparagus on top of the tomatoes and scatter around the olives. Return to the hot oven for another 12-15 minutes until the asparagus is just coloured and tender.
Meanwhile, lightly dress the watercress with the extra-virgin olive oil, a small squeeze of lemon and some seasoning. Toss and spread out on a platter.
Remove the tomatoes and asparagus, and spoon everything over the leaves.
Drizzle over any pan juices (this should dress the salad a bit more) and serve immediately with mozzarella and fresh bread.
Recipe courtesy of britishtomatoes.co.uk
