13Tomato Recipes Perfect For Summer

For the pastry, tip the flour in a bowl and add the pieces of butter. Rub in using your fingertips to a breadcrumb-like texture. Stir in the egg yolk – you may need a little more liquid to bring it together as a dough in which case you can add a splash of the separated egg white or just a little cold water. Using your hands, bring it together to make a dough, wrap in food-grade reusable beeswax wrap or cling film and set aside in the fridge for 20 minutes.

For the filling, preheat the oven to 180°C Fan/Gas 4. Put the Piccolo cherry tomatoes, cut side-up on a lined baking tray. Scatter the unpeeled garlic cloves around and drizzle everything with half of the olive oil. Roast for 20 minutes, then remove from the oven and leave to cool, dabbing with a little kitchen paper to remove any excess moisture. Once cool enough to handle, unpeel the garlic and set aside.

Remove the pastry from the fridge and let it come to room temperature, then roll out the pastry on a lightly floured work surface and line a 23cm pastry case. Transfer the pastry- lined case to the fridge and leave for another 20 minutes or so.

To continue the filling, heat the remaining olive oil in a frying pan. Add the spinach and cook
for a minute or two, until wilted. Remove from the heat and leave to cool.

Cover the pastry base with parchment paper and fill the base with baking beans. Bake for 15
minutes at 180°C Fan/Gas 4 and then remove from the oven and carefully take the baking beans and paper out of the case. Return to the oven to bake for another 15 minutes.

To finish the filling, whisk the eggs in a bowl and add the double cream. Season with salt and
freshly ground black pepper.

Remove the pastry case from the oven. Put nearly all the spinach in the base of the case and sprinkle over nearly all the cheese on top. Pour in two-thirds of the egg-cream mixture. Arrange the garlic cloves and Piccolo cherry tomatoes on top. Dot in the remaining fewleaves of spinach around the tomatoes and pour over the rest of the egg-cream mixture, followed by the remaining cheese.

Bake for 25-30 minutes, or until golden-brown and set. Leave to cool before slicing to serve.

Score the tomatoes with an ‘x’, then blanch them for 30 seconds and transfer them to a bowl of ice water. The skins should loosen and peel right off.

Quarter the peeled tomatoes, then peel half a cucumber and chop it into chunks along with the onion, peppers and garlic.

3. Pop all the veg into a blender or food processor then add the vinegar, olive oil, salt, cumin, hot sauce and beef bone broth. Blend until smooth, then transfer to a jug and leave in the fridge to cool for at least 30 minutes.

In the meantime, drain, rinse, and dry a can of chickpeas, then season them with 1 tbsp of olive oil, a pinch of salt, 2 teaspoons of paprika and 1 tsp of chilli flakes.

Roast at 180°C for 30-40 minutes until dry and crispy.

Roughly chop the almonds and toast them until golden, 3-4 minutes on medium heat. Dice the remaining quarter of a cucumber and chop the chives.

Serve the gazpacho topped with a handful of crispy chickpeas, 1 tablespoon of toasted almonds, 1 tablespoon of diced cucumber, 1 teaspoon of chives and finish with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt.

Place a large frying pan on the heat. Add the slices of streaky bacon and cook for 3 minutes on each side until crispy. Remove from the pan and set onto a plate with some kitchen paper to remove any excess oil.

Turn the heat down in the pan slightly and then add the two large prawns. Cook these for a couple of minutes on each side until bright pink and cooked through. Remove these from the pan and set aside too.

To assemble the bloody Mary’s start by creating the chilli salt rim for the glasses. Rub a little lemon juice around the top rim of each highball glass. Place some of the Maldon Chilli Sea Salt into a small plate and then turn the glass upside down onto the salt and press it in, so the salt sticks along the top.

Fill each glass with ice. Then pour in a 50ml measure of vodka into each. Next pour in the spiced tomato juice to fill up the glass. We like to splash in some tabasco and Worcestershire sauce at this stage, but this is up to your taste.

Finally garnish each glass with a stick of celery, some crispy bacon, a prawn, and a skewer with a cherry tomato, cornichon, and olive on. Drink and enjoy immediately.

Preheat the oven to 200°C Fan/Gas 5 and line two baking trays (or one extra-large baking tray) with parchment paper.

Slice the Piccolo cherry tomatoes in half and place on the prepared baking tray(s) cut-side up. Trim the asparagus and chop. Add the asparagus to the tray. Add the prawns to the tray and then sprinkle over the garlic. Drizzle with olive oil and roast for about 10 minutes, or until the prawns are no longer pink and are cooked through.

Meanwhile, cook the tagliatelle in a large pan of boiling, salted water for about 10 minutes, or according to packet instructions. Drain well.

Pour the lemon juice over the cooked prawns and vegetables and add salt and freshly ground black pepper to taste.

Pour the lemon juice over the cooked prawns and vegetables and add salt and freshly ground black pepper to taste.

Serve with a drizzle of extra virgin olive oil.

Preheat the oven to 160°C Fan/Gas 3 and put the tomatoes cut side up on a tray lined with parchment paper. Sprinkle with sea salt and roast for about 30 minutes, or until soft. Leave to cool.

Cut the chicken breasts horizontally through the middle and three-quarters of the way through so that you can open each one out like a book. Cut each mozzarella slice in half and place the two pieces over the bottom half of each chicken breast, and season with salt and pepper. Top with four basil leaves and then the cooled piccolo halves. Tightly wrap each chicken breast in heavy-duty plastic wrap (look for one that states it will not melt or warp) and secure well.

Put a large saucepan of water on to simmer with a steamer on top. Put the chicken parcels in the steamer, cover and cook for 14 minutes. Remove and leave to rest for 5 minutes.

Heat the olive oil in a frying pan. Unwrap the chicken and place in the hot oil. Reserve any
juices from the parcels. Once hot and browned on one side, add the balsamic glaze, sugar and garlic to the pan, along with the cooking juices and cook until the glaze has thickened. Turn over to brown the other side of the chicken.

Serve with rice.

Heat the oil in a non-stick pan over medium-low heat. Add the chopped garlic and chilli and sauté for about 2 minutes.

Add in the chopped tomatoes and capers. Bring to a gentle simmer and cook, uncovered, for 15 minutes. Season to taste.

Add the olives and cook for further 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, then drain and toss with the sauce and add chopped parsley.

Finely chop the cauliflower to what looks like fine crumbs – either in a large food processor
or by hand with a sharp knife.

Put the cauliflower in a large bowl with half of the lemon juice and most of the mint (hold
some back to garnish at the end).

Sprinkle the sumac over the chopped tomatoes and then tip them in with the cauliflower.

Drizzle with olive oil and season with salt.

For the dressing, whisk together the tahini, remaining lemon juice and the olive oil. Whisk in a tablespoon of water to loosen slightly.

Arrange the piccolo ‘couscous’ on a large serving platter, drizzle with the tahini dressing, sprinkle over the remaining chopped mint, pecan halves and sour cherry and a pinch more sumac and serve.

Take the cherry tomatoes, de-stem them and wash well. Place the cherry tomatoes into a small saucepan. Using a stick blender, blitz them to a smooth paste. In a hot non-stick frying pan, add 1 tbsp of olive oil, 1 clove of finely sliced garlic and cook for 30 seconds add the fresh blitzed cherry tomatoes, cook for two minutes then add the tomato passata. Cook for about 15 minutes on a low heat until the tomato sauce has reduced by half and is thick and syrupy. Season and keep to one side.

Take the puff pastry out of the packet and place on to a lightly floured round baking dish that is 25 cm across. Cut around so you have a perfect round piece of puff pastry that overlaps the round baking dish. Push the edges in so you have a tart shell. Beat an egg and using a pastry brush, cover all parts of the pastry with the egg wash. Place into a preheated oven at 180c for 15 minutes. The puff pastry will rise considerably, which is what we want as it we want the pastry to be cooked all the way through. Place the baking dish on a rack after
you have removed it from the oven and leave to cool to room temperature.

When the pastry has cooled down, push down the pastry into the round baking dish so it is
flat and has no height, spoon carefully the tomato sauce all over the cooked pastry on the
inside of the baking dish. Take the fresh sardine fillets and toss in a bowl with a tbsp of evoo,
½ tsp of dried oregano, salt and pepper. Carefully place the sardine fillets skin side up
around the pastry on top of the tomato sauce like a clock face. Sprinkle over the capers evenly and the chopped parsley. Place back into the oven at 180°C for a further 20 minutes. Leave to cool and serve with a green salad and a good vinegar in the dressing.

For the sauce, put the piccolo cherry tomatoes, fresh and dried cranberries, onion, cinnamon, cloves, allspice and 100 ml of water in a large pan. Simmer for 15 minutes. Add the sugar and red wine vinegar and simmer for another 25 minutes or so, until thickened.

For the pesto, heat a small frying pan and dry fry the pine nuts until browned. Tip the pine nuts into a food processor and pulse a couple of times. Add the parmesan and garlic and pulse again. Pick the basil leaves and add them to the food processor, along with a generous glug of olive oil.

Pulse a couple of times and add more olive oil for a smoother finish. Add the lemon juice and salt, to taste, to finish. Set aside.

For the piccolo tartlets, using a 11cm cutter, cut out 8 circles from the puff pastry. Grease 2
4-hole Yorkshire pudding tins and press the pastry circles into the tins. You will need to combine the off cuts of pastry to make the final two pastry circles. Place in the fridge for about 20 minutes to harden.

Preheat the oven to 200°C Fan/Gas 5. Brush the pastry with egg and then cook in the oven
for eight minutes.

Remove from the oven – the pastry will have puffed up. Simply press the middle with the
back of a spoon to push the puffed middle part back down. Dollop a little pesto into each tartlet and top with some goats cheese. Press down 3 piccolo cherry tomatoes into each tartlet.

Return the tins to the oven for another 6 minutes, or until cooked. Serve with the piccolo and cranberry sauce and green salad.

In a large frying pan (which has a lid), heat up the olive oil. Cook the onions and peppers, until soft (for about 20 minutes on a medium heat). Then, add the garlic and the chilli and cook for a further 5 minutes.

Next, add the tins of tomatoes and cook for a further 30 minutes, until the sauce begins to
thicken.

Onto the eggs. Make 6 wells, with the back of a spoon and crack an egg into each.

Put the lid on and cook gently, until the whites are set, and the yolks are cooked to how you
like them.

To serve, scatter with parsley, crumbled feta and some crusty sourdough or fresh pita bread
(if you have any).

For the dressing, combine all the ingredients in a jar and mix well, adding the caraway seeds if liked. Set aside.

For the salad, preheat the oven to 170°C Fan/Gas 3. Tip the nuts onto a baking tray and roast for 6 minutes. Remove from the oven and tip onto a chopping board. Roughly chop once, cool and set aside.

Arrange the little gem lettuce leaves in a salad bowl. Put a frying pan on a medium heat and
add the oranges and piccolo cherry tomatoes. Allow both to warm through and then add the
flaked smoked salmon, stir briefly and remove from the heat.

Quickly arrange the warmed ingredients on top of the little gem leaves. Sprinkle over the
feta cheese and then top with the dressing. Finish with the roast hazelnuts and serve straightaway with crusty bread.

Heat a pan, brush the cutlets with a little oil and season with salt and freshly ground black pepper. Fry in the hot pan for 3-4 minutes on each side, or until browned on both sides and the middle is pink. Set aside, covered, to keep warm.

Add a knob of butter to the pan in which the meat was cooked over a low heat and stir to
scrape up any meat sediment. Add the shallot and cook for about 5 minutes until softened. Add half of the garlic and half of the rosemary and cook for another minute or so. Add the tomato purée and stir to combine everything before pouring in the red wine.

Bring to the boil and then cook for about 10 minutes, or until reduced and thickened. Strain the sauce into a small pan, reserving the pan used to cook the cutlets and the sauce. Whisk another knob of butter into the sauce.

Heat a dash of olive oil in the pan used to cook the sauce, add the remaining garlic and rosemary and all the Piccolo cherry tomatoes, then cook until the Piccolos are slightly softened. Remove from the heat.

For the polenta, bring the milk and 200 ml water to the boil in a pan (400ml liquid in total). Add the polenta in a steady stream, whisking all the time. Stir continuously with a whisk, then reduce to low and simmer for a minute. Add a knob of butter and stir in the grated Parmesan.

Add the lamb to the Piccolo cherry tomatoes and warm through. Serve the lamb cutlets with the polenta topped with the Piccolo cherry tomatoes.