Cherry Tomatoes
We have had some tomato recipes on the blog in the past but this year is proving a bumper year for tomatoes as they enjoy the heat, so here are some more tomato recipes to help you make the most of them.
Tomato Risotto
This is a lovely summery recipe from Raymond Blanc and uses two other Walled Garden favourites, fennel and courgette.
- 2 tbsp olive oil, plus extra for drizzling
- ½ onion finely chopped
- ¼ garlic clove, crushed
- 200g/7oz risotto rice, such as carnaroli
- Salt and freshly ground black pepper
- 150g/5oz butternut squash peeled and cut into 1cm/½in cubes
- 300ml/10½fl oz water
- 300ml/10½fl oz passata
- 10 cherry tomatoes, halved
- 2 baby courgettes, halved lengthways and sliced into 1cm/½in thick pieces
- 1 baby fennel, sliced
- ½ tsp coriander seeds, lightly crushed
- 80g/3oz peas
- 2 tbsp mascarpone cheese
- 4 tsp freshly grated parmesan, plus extra for sprinkling
- 4 tbsp baby salad leaves
Preheat the oven to 200C/180C Fan/Gas 6.
Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute.
Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper.
Add the butternut squash to the pan and mix well. Add the water and half of the passata then bring to a gentle simmer. Cover with a lid and cook for 15 minutes.
Place the remaining passata into a saucepan and warm through.
Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly.
By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra passata if the risotto is too dry.
To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence.
Raymond Blanc, BBC website
Cherry Tomato Salad
A recipe for tomato salad seems a bit unnecessary but a couple of tips to get the most from delicious sweet cherry tomatoes, never put them in the fridge and for this recipe allow the tomatoes to marinade for a few hours and they will be particularly flavoursome.
- 1kg (2lbs) cherry tomatoes, washed and halved
- Handful of basil and flat leaf parsley, finely chopped
- 60ml (4 tbsp) extra virgin olive oil
- 30ml (2 tbsp) white wine vinegar
- 2.5ml (½ tsp) salt
- 15ml (1 tbsp) caster sugar
- Place the tomatoes and herbs in a large serving bowl.
- Pour the oil, vinegar, salt and sugar in a smaller bowl, mixing the ingredients thoroughly.
- Mix the salad dressing with the tomatoes and allow to marinate for a couple of hours
Smashed Tomato Butter
I've made this twice this week - simple but really tasty and can be used on pasta or warmed pitta, or whatever takes your fancy.
* Olive oil
* 200g cherry vine tomatoes
* 1 clove of garlic
* 50g salted butter
* Sweet smoked paprika
Heat the olive oil in a pan and add the tomatoes and garlic. Smash the tomatoes with the back of a spoon or a potato masher and cook for 5-10 minutes. The juice should become thick and syrupy.
Add the butter and the smoked paprika, melt the butter and then take off the heat. This is good warm or cold.
Matt Tebbutt in the Sunday Times Magazine
