top of page

British Tomato Fortnight 2019

Updated: May 22, 2020

Love tomatoes and of course promoting British. So much more than just sliced in a sandwich, or chopped in a salad…

Please find below some of the delicious recipes I have been making over the last week.


BRITISH TOMATO TARTE TATIN

This sensational savoury tart is made with caramelised onions and fresh British vine tomatoes. It’s topped with puff pastry, baked, then flipped over onto a serving plate to reveal the beautiful tomatoes.

Serves 4-6    Prep time: 25 minutes      Cooking: 25 minutes

Suitable for vegetarians

12 large British vine tomatoes

30g butter

1 large onion, sliced

1tsp caster sugar

Salt and freshly ground black pepper

500g pack ready-to-roll puff pastry

A little flour, for sprinkling

2tbsp pesto sauce

Salt and freshly ground black pepper

Basil or thyme leaves, to garnish

1 Preheat the oven to 210°C, fan oven 190°C, Gas Mark 7. Halve the British tomatoes and set to one side.

2 Melt the butter in a frying pan or cast iron sauté pan (about 23cm in diameter) with a heatproof handle that will withstand oven temperatures. Fry the onions gently until soft – about 10 minutes. Add the caster sugar and cook for another few minutes until caramelised. Remove the pan from the heat.

3Arrange the tomatoes in the frying pan, cut sides down, packing them in closely. Season with salt and pepper.

4 Roll out the pastry on a lightly floured surface to a circle a little larger than the frying pan. Trim with a sharp knife to make a neat circle. Spread the pesto sauce on top, to within 2cm of the edge. Put the pastry on top of the frying pan, pesto sauce side down. Tuck the edges down the sides of the pan.

5Bake for 22-25 minutes, until risen and golden. Cool in the pan for 10-15 minutes. Place a serving plate on top, hold tightly, then invert and remove the pan to reveal the tart. Serve, garnished with basil or thyme (or both!).

Cook’s tip: You could use a sheet of ready-rolled puff pastry to save time.


BRITISH TOMATO BRUNCH WITH POACHED EGG AND PARSLEY

This is an unbelievably quick and tasty brunch. It’s made with British tomatoes cooked with softened onion, seasoned with paprika for a spicy hit. Serve on toast, topped with a poached egg.

Serves 2       Prep time: 5 minutes         Cooking: 10 minutes

Suitable for vegetarians      Price: £3.11

20g butter – 12p

2tbsp olive oil – 10p

1 large onion, thinly sliced – 15p

2tsp paprika, plus extra for sprinkling – 89p

6 British Large Vine Tomatoes, thickly sliced – £1.15p

2 eggs – 30p

Salt and freshly ground black pepper