 Breadcrumbs

  



   ![13 Tomato Recipes Perfect For Summer](https://media.sheerluxe.com/8hga165d8yeq9SuYx-aDje28GFI=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Fsl-site-assets-210624-thumb-tomato-recipes.png?itok=NUrDw3oG)

  

 

 



 

 

[Recipes](/life/food/recipes)

 /  21 June 2024  

#  13 Tomato Recipes Perfect For Summer  


Piccolo, canned, cherry, beef… British tomato season is officially here. From pastas and tarts to Bloody Marys, we've rounded up some fresh recipes worth trying this year.  


[ Save To My Favourites ](/user/login?destination=/markdownify/node/42083)

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

 [ ![](https://media.sheerluxe.com/Y1DAsgAetl_v2avUi82dJNTptZ4=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Froasted-piccolo-spinach-and-parmesan-quiche.png?itok=F6IDKNgm)

 

 ](https://www.piccolocherrytomato.co.uk/) 

 

 

 

 

#### Roasted Piccolo, Spinach &amp; Parmesan Quiche



Serves

 2 

 



Total Time

 2 Hours 

 



 

 

Ingredients

 For the pastry:  


   250g of plain flour, plus extra for dusting  

   125g of chilled butter, diced  

   1 free-range egg yolk  

 



  

 For the filling:  


   200g of Piccolo cherry tomatoes, halved  

   1 head garlic, unpeeled cloves  

   2 tbsp of olive oil  

   100g of spinach  

   3 free-range eggs  

   250ml of double cream  

   60g of grated Parmesan cheese  

   Salt &amp;amp; freshly ground black pepper  

 



  

 



Method

 Step 1 

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.



 Step 2 

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.



 Step 3 

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.



 Step 4 

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.



 Step 5 

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.



 Step 6 

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



 Step 7 

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.



 Step 8 

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



 



 

Visit[PiccoloCherryTomato.co.uk](https://www.piccolocherrytomato.co.uk/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/sOW-2UTA6olwqJNKjYD9LIJryxs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Fgazpacho.png?itok=WQE5cg4s)

 

 ](https://boroughbroth.co.uk/) 

 

 

 

 

#### Beef Bone Broth Gazpacho



Serves

 4 

 



Total Time

 45 Minutes 

 



 

 

Ingredients

 For the gazpacho:  


   1kg of plum tomatoes  

   1 small green pepper  

   1 small red pepper  

   ½ a cucumber  

   ½ red onion  

   2 garlic cloves  

   50g of olive oil  

   1 tsp of vinegar  

   1 tbsp of hot sauce  

   1 tsp of cumin  

   180g of beef bone broth  

   Pinch of salt  

 



  

 For the toppings:  


   1 can of chickpeas  

   3 tbsp of olive oil (for chickpeas &amp;amp; drizzle when plating)  

   2 tsp of smoked paprika  

   1 tsp of chilli flakes  

   30g of almonds  

   10g of chives  

   1 tbsp of flaky sea salt  

 



  

 



Method

 Step 1 

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.



 Step 2 

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



 Step 3 

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.



 Step 4 

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.



 Step 5 

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



 Step 6 

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.



 Step 7 

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.



 



 

Visit[BoroughBroth.co.uk](https://boroughbroth.co.uk/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/nfk1EPGLtGXkx4qE-gQ19awSHDE=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Fbloody-mary.png?itok=RaCvtmTD)

 

 ](https://maldonsalt.com/) 

 

 

 

 

#### Loaded Bloody Mary With Maldon Chilli Sea Salt



Serves

 2 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    2 rashers of streaky bacon  

   2 large shell-on prawns  

   2 sticks of celery, trimmed  

   2 cherry tomatoes  

   2 cornichons  

   2 green olives  

   ½ lemon  

   Maldon Chilli Sea Salt  

   Ice  

   100 ml of vodka  

   400ml of spiced tomato juice  

   Cracked black pepper  

   Splash of tabasco (optional)  

   Splash of Worcestershire sauce (optional)  

 



  

 



Method

 Step 1 

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.



 Step 2 

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.



 Step 3 

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.



 Step 4 

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.



 Step 5 

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.



 



 

Courtesy Of[MaldonSalt.com](https://maldonsalt.com/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/9S1p5fVSmx4BW_Y-wB352GQI5O0=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Fpiccolo-mint-asparagus-and-garlic-roasted-prawn-tagliatelle.png?itok=maZLPJGw)

 

 ](https://www.piccolocherrytomato.co.uk/) 

 

 

 

 

#### Piccolo, Mint, Asparagus &amp; Garlic-Roasted Prawn Tagliatelle



Serves

 3 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    300g of piccolo cherry tomatoes  

   300g of asparagus spears  

   360g of raw peeled king prawns  

   8 garlic cloves, sliced  

   A drizzle of extra virgin olive oil  

   350g of dried tagliatelle  

   1 lemon, zest of 1, juice of ½  

   ½ red onion, finely chopped  

   Fresh red chilli, finely chopped  

   1 small handful of fresh mint, chopped  

   Salt &amp;amp; freshly ground black pepper  

 



  

 



Method

 Step 1 

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



 Step 2 

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.



 Step 3 

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



 Step 4 

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



 Step 5 

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



 Step 6 

Serve with a drizzle of extra virgin olive oil.



 



 

Visit[PiccoloCherryTomato.co.uk](https://www.piccolocherrytomato.co.uk/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/7dbJfYNKRCJB8kxqg6nzgbRDhmQ=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Fpiccolo-basil-and-mozzarella-chicken-breast-with-balsamic-glaze.png?itok=g5lGH_lZ)

 

 ](https://www.piccolocherrytomato.co.uk/) 

 

 

 

 

#### Piccolo, Basil &amp; Mozzarella Chicken Breast With Balsamic Glaze



Serves

 4 

 



Total Time

 1 Hour 

 



 

 

Ingredients

 For the piccolo-stuffed chicken:  


   16 piccolo cherry tomatoes  

   4 chicken breasts  

   4 mozzarella cheese slices (or similar melting cheese)  

   12 large basil leaves  

   2 tbsp of olive oil  

   Cooked rice, to serve  

   Flaked sea salt &amp;amp; freshly ground black pepper  

 



  

 For the balsamic glaze sauce:  


   100 ml of balsamic glaze  

   1 tsp of light brown sugar  

   3 garlic cloves, finely chopped  

 



  

 



Method

 Step 1 

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.



 Step 2 

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.



 Step 3 

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.



 Step 4 

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.



 Step 5 

Serve with rice.



 



 

Visit[PiccoloCherryTomato.co.uk](https://www.piccolocherrytomato.co.uk/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/PmTDeBHlPYrO0j9KieloSxo_CL4=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Fspaghetti-puttanesca_0.png?itok=bpovvk7u)

 

 ](https://sancarlo.co.uk/) 

 

 

 

 

#### Spaghetti Puttanesca



Serves

 2 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    3 tbsp of olive oil  

   2 large garlic cloves, chopped  

   ½ tsp of chilli flakes (optional)  

   400g can of chopped tomatoes  

   120g of pitted black olives  

   2 tbsp of capers, drained  

   300g of dried spaghetti  

   ½ small bunch of parsley, finely chopped  

 



  

 



Method

 Step 1 

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



 Step 2 

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



 Step 3 

Add the olives and cook for further 5 minutes.



 Step 4 

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.



 



 

Courtesy Of[SanCarlo.co.uk](https://sancarlo.co.uk/)

 

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/hNry0TY-vKnFwP0ZFjsy2knxwis=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Fcauliflower-couscous-with-piccolos.png?itok=BcLi0YaO)

 

 ](https://www.piccolocherrytomato.co.uk/) 

 

 

 

 

#### Cauliflower ‘Couscous’ With Piccolos



Serves

 4 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    300g of cauliflower, broken into small florets  

   1 lemon, juice only  

   Small bunch of mint, finely sliced  

   1 tbsp of sumac, plus more to serve  

   600g of Piccolo cherry tomatoes, quartered  

   Drizzle of extra virgin olive oil  

   A pinch of salt  

 



  

 For the dressing:  


   1 heaped tsp of tahini  

   Lemon juice (from above)  

   6 tbsp of olive oil  

 



  

 To serve:  


   100g of pecan halves  

   100g of sour cherries (or dried berries if non-available)  

 



  

 



Method

 Step 1 

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



 Step 2 

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).



 Step 3 

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



 Step 4 

Drizzle with olive oil and season with salt.



 Step 5 

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



 Step 6 

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.



 



 

Visit[PiccoloCherryTomato.co.uk](https://www.piccolocherrytomato.co.uk/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/o7rXAsGJ3EIZS6zndVb7r7wkOGk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Ftomatoe-sardines.png?itok=t16rCCY3)

 

 ](https://amzn.to/3RvxBCn) 

 Lizzie Mayson 

 



 

 

 

 

#### Tomato &amp; Sardine Crostata



Serves

 4 

 



Total Time

 1 Hour 20 Minutes 

 



 

 

Ingredients

    1 pack of pre-made puff pastry  

   6 large fresh sardines, filleted  

   300 ml of tomato passata  

   300g ripe cherry tomatoes  

   1 tbsp of miniature capers  

   1 tbsp of chopped fresh flat leaf parsley  

   ½ tsp of dried oregano  

   3 tbsp of evoo  

   1 egg  

   Salt &amp;amp; pepper  

 



  

 



Method

 Step 1 

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.



 Step 2 

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.



 Step 3 

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.



 



 

Courtesy Of[The Italian Pantry By Theo Randall](https://amzn.to/3VtAIMB)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/aG1A9Jw0a0oqXnVs0Br_RRYxgsg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Fbeef-and-piccolo-stuffed-peppers.png?itok=c_ggOe9H)

 

 ](https://www.piccolocherrytomato.co.uk/) 

 

 

 

 

#### Beef &amp; Piccolo-Stuffed Peppers



Serves

 3 

 



Total Time

 1 Hour 20 Minutes 

 



 

 

Ingredients

 For the piccolo salsa:  


   400g of piccolo cherry tomatoes, halved  

   4 garlic cloves, unpeeled  

   1 onion, sliced into rounds  

   1 red chilli, halved and seeds removed  

   1 tsp of chipotle paste  

   1 small handful coriander, chopped  

   1 lime, juice only  

   Salt &amp; freshly ground black pepper  

 



  

 For the stuffed peppers:  


   75g of basmati rice  

   Olive oil, for frying and drizzling  

   1 onion, chopped  

   3 garlic cloves, finely chopped  

   300g of beef mince  

   1 tsp of dried oregano  

   1 tbsp of tomato purée  

   ½ x 400g tin of black beans, drained  

   200g of Piccolo cherry tomatoes, chopped  

   Salt &amp; freshly ground black pepper  

   8 bell peppers  

   50g of Jarlsburg cheese, grated  

   Salt &amp; freshly ground black pepper  

 



  

 For the guacamole:  


   2 ripe avocados  

   1 garlic clove, finely chopped  

   1 tbsp of fresh lime juice  

   8 Piccolo cherry tomatoes, chopped  

   Salt, to taste  

 



  

 



Method

 Step 1 

Make the piccolo salsa ahead of serving – preheat the grill to high and put the tomatoes, garlic, onion and red chilli on a tray and grill until the ingredients are blistering and starting to go a little black (about 8 minutes but keep an eye on them). Remove from the oven and leave to cool. Peel the garlic, then tip everything into a food processor or blender.



 Step 2 

Add the chipotle paste, coriander and lime juice and blend until smooth. Add salt and freshly ground black pepper to taste. Set aside until ready to serve. You will have more than you need for this recipe – store any remaining salsa in the fridge and enjoy with other recipes.



 Step 3 

For the stuffed peppers, preheat the oven to 180°C Fan/Gas 4.



 Step 4 

Tip the rice into a pan with a lid and add 150ml water. Wrap the lid in a tea towel and cover the pan and cook for about 10-12 minutes, or until the water has absorbed and the rice is  
 cooked.



 Step 5 

Meanwhile, heat a dash of olive oil in a pan and fry the onion until soft. Add the garlic and cook for a few minutes more. Remove from the pan. Fry the beef in the same pan (add a little more oil if needed) and cook until the beef is browned on all sides. Return the onion and garlic to the pan.



 Step 6 

Add the oregano and tomato purée, drained black beans and Piccolos. Cook to soften the Piccolos - add a splash of water if drying out - and then stir in the rice. Cook for a few minutes. Add salt and freshly ground black pepper to taste. Remove from the heat.



 Step 7 

Cut the tops off the peppers with a sharp knife, remove the cores and place the peppers upright on a baking tray. Drizzle with olive oil, roast for five minutes until slightly softened and then remove from the oven before spooning the beef and rice mixture back in, top with the grated cheese, cover with foil and then bake for 30 minutes.



 Step 8 

Remove the foil cover and cook for another five minutes or so, or until the cheese is nicely  
 brown.



 Step 9 

For the guacamole, put the avocado in a bowl with the garlic, lime juice and salt. Lightly mash it with a fork and then stir in the chopped Piccolo cherry tomatoes.



 Step 10 

Serve the peppers with the Piccolo salsa and guacamole on the side.



 



 

Visit[PiccoloCherryTomato.co.uk](https://www.piccolocherrytomato.co.uk/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/Xw6Jco_0kuuHKBDJ0r-pMM_Ekqw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Fpiccolo-pesto-and-goats-cheese-tartlets.png?itok=RzDah7q7)

 

 ](https://www.piccolocherrytomato.co.uk/) 

 

 

 

 

#### Piccolo, Pesto And Goats’ Cheese Tartlets



Serves

 8 

 



Total Time

 1 Hour 40 Minutes 

 



 

 

Ingredients

 For the piccolo &amp; cranberry sauce:  


   300g of Piccolo cherry tomatoes  

   200g of fresh cranberries (or frozen, defrosted)  

   50g of dried cranberries  

   1 red onion, finely chopped  

   1 cinnamon stick  

   2 cloves  

   ½ tsp of allspice  

   125g of light soft brown sugar  

   100ml of red wine vinegar  

 



  

 For the pesto:  


   60g of pine nuts  

   50g of Parmesan cheese, grated  

   1 small garlic clove, roughly chopped  

   Large bunch of basil  

   Extra virgin olive oil  

   1 tbsp of freshly squeezed lemon juice  

   Salt, to taste  

 



  

 For the piccolo tartlets:  


   320g of readymade all-butter puff pastry  

   1 free-range egg, lightly beaten  

   100g of pesto (from above)  

   115g of soft goats cheese  

   24 small Piccolo cherry tomatoes  

   Green salad, to serve  

 



  

 



Method

 Step 1 

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.



 Step 2 

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.



 Step 3 

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.



 Step 4 

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.



 Step 5 

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



 Step 6 

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.



 Step 7 

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



 



 

Visit[PiccoloCherryTomato.co.uk](https://www.piccolocherrytomato.co.uk/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/GWhvVococL6j73bveHfGipupAoA=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Ffarmerj-shashuka.png?itok=APm8pXXW)

 

 ](https://www.farmerj.com/) 

 

 

 

 

#### Shakshuka



Serves

 3-4 

 



Total Time

 1 Hour 30 Minutes 

 



 

 

Ingredients

    3 tbsp of olive oil  

   1 large onion, roughly chopped  

   2 red peppers, seeds removed &amp; sliced into medium strips  

   3 cloves of garlic, chopped  

   2 x 400g tins of chopped tomatoes  

   1 red chilli, seeds removed &amp; sliced  

   Salt &amp; pepper, to taste  

   6 eggs  

   1 handful of flat leaf parsley, chopped  

   1 handful of crumbled feta  

 



  

 



Method

 Step 1 

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.



 Step 2 

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



 Step 3 

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



 Step 4 

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



 Step 5 

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



 



 

Visit[FarmerJ.com](https://www.farmerj.com/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/gHyl_qsTuwGndaPEGiK1dF8xs-U=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Ftomato-recipes-warm-salad-of-piccolos-smoked-salmon-orange-feta-with-hazelnuts.png?itok=b6IHF-R6)

 

 ](https://www.piccolocherrytomato.co.uk/) 

 

 

 

 

#### Warm Salad of Piccolos, Smoked Salmon, Orange &amp; Feta With Hazelnuts



Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    1 shallot, finely chopped  

   4 tbsp of olive oil  

   1 tbsp of lemon juice  

   ½ tsp of honey  

   1 tbsp of white wine vinegar  

   1 pinch of caraway seeds (optional)  

 



  

 For the salad:  


   40g of shelled hazelnuts  

   2 little gem lettuces, leaves separated  

   3 oranges, segmented  

   300g of piccolo cherry tomatoes, halved  

   150g of smoked salmon, flaked  

   20g of feta cheese, crumbled  

   Crusty bread, to serve  

 



  

 



Method

 Step 1 

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



 Step 2 

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.



 Step 3 

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.



 Step 4 

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.



 



 

Visit[PiccoloCherryTomato.co.uk](https://www.piccolocherrytomato.co.uk/)

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/47pfLQsbD_8ZL5CmF4d1969GCuE=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2024%2F06%2Ftomato-recipes-pan-fried-lamb-with-rosemary-piccolos.png?itok=y2V_MCU-)

 

 ](https://www.piccolocherrytomato.co.uk/) 

 

 

 

 

#### Pan-Fried Lamb With Rosemary Piccolos



Serves

 2 

 



Total Time

 40 Minutes 

 



 

 

Ingredients

    4-6 lamb cutlets  

   Olive oil, for frying  

   Butter, for frying  

   1 shallot, chopped  

   2 garlic cloves, finely chopped  

   1 sprig of fresh rosemary, leaves finely chopped  

   1 tsp of tomato purée  

   200ml red wine  

   250g piccolo cherry tomatoes, mostly off the vine, but retaining two small bunches  

   Salt &amp;; freshly ground black pepper  

 



  

 For the polenta:  


   200ml of milk  

   100g of instant polenta  

   Knob of butter  

   30g of freshly grated Parmesan cheese  

 



  

 



Method

 Step 1 

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.



 Step 2 

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.



 Step 3 

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.



 Step 4 

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.



 Step 5 

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.



 Step 6 

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



 



 

Visit[PiccoloCherryTomato.co.uk](https://www.piccolocherrytomato.co.uk/)

 

 

 

 

 

 

 

  

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