Updated: Mar 31, 2020
Thank you to British Tomatoes I have provided you with their recipes to use your delicious tomatoes over the next fortnight:
Roasted British Tomato Couscous with Lemon, Mint and Feta
4 bunches British Cherry or Baby Plum Tomatoes on the Vine 1 red onion, thinly sliced 4tbsp olive oil 2tsp vegetable stock powder or 1 vegetable stock cube 200g couscous 400g can chick peas, rinsed and drained Finely grated zest and juice of 1 small lemon 2tbsp chopped fresh mint 2tbsp chopped fresh parsley 200g feta cheese Salt and freshly ground black pepper
In this light meal, couscous and chick peas are flavoured with lemon, mint and parsley topped with roasted British vine tomatoes, with crumbled feta cheese sprinkled on top. Delicious!
Serves 4 Prep time: 15 minutes Cooking: 10 minutes Suitable for vegetarians
1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Put the tomatoes into a roasting tin with the red onion and sprinkle with 2tbsp of the olive oil. Season with salt and black pepper, then roast for 8-10 minutes.
2. Meanwhile, dissolve the stock powder or cube in 450ml boiling water. Put the couscous into a heatproof bowl and add the stock. Stir, then leave for 10 minutes to swell. Fluff up the grains with a fork, then stir in the chick peas, remaining olive oil, lemon zest, lemon juice, mint and parsley.
3. Share the couscous between 4 serving plates and top with the red onion. Crumble the feta cheese on top, then finish off each one with a bunch of roasted tomatoes.
Cook’s tip: Choose a different grain from couscous, such as bulghar wheat or quinoa.
Over-roasted Tomato, Spinach and Mozzarella Tart
12 British Medium Vine Tomatoes, halved 1tbsp olive oil 200g young spinach, washed 270g pack filo pastry sheets, thawed if frozen 100g butter, melted 2 x 125g balls mozzarella, sliced 2 eggs 150ml single cream Salt and freshly ground black pepper Basil leaves, to garnish
This gorgeous main course tart is made with filo pastry brushed with melted butter – filled with oven-roasted British vine tomatoes with wilted spinach, mozzarella and basil.
Serves 8 Prep time: 25 minutes Cooking: 30 minutes Suitable for vegetarians
1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Put the tomatoes into a roasting tin, drizzle with olive oil and season with a little salt and pepper. Roast for 10-15 minutes, then cool.
2. Put the spinach into a colander and slowly pour a kettleful of boiling water over it to wilt the leaves. Leave to cool.
3. Unroll the sheets of filo pastry. Brush each one with melted butter and stack them one on top of the other on a large greased baking sheet, criss-crossing them as you layer them. Gather and scrunch the edges, bringing them together to form a border.
4. Squeeze the excess moisture from the spinach, then arrange on the tart with the tomatoes and mozzarella. Beat the eggs and single cream together and season with salt and pepper. Pour into the tart case. Bake for 20-25 minutes until set and golden. Serve, garnished with basil leaves.
Cook’s tip: It’s easy to make this tart for 4 people – simply halve the quantities and reduce the size of the tart.
British Tomato, Beetroot and Watercress Salad
2 British Large Vine Tomatoes 12 British Cherry Tomatoes 80g bag watercress, spinach and rocket salad 2 cooked beetroot (vacuum packed, not in vinegar), chopped 100g soft goat’s cheese 2tbsp mixed seeds (pumpkin, sunflower and sesame) 2tbsp walnut oil or olive oil 1tbsp lemon juice 1tsp wholegrain mustard Pinch of caster sugar, salt and pepper
Make this colourful main course salad with British tomatoes and beetroot combined with watercress, spinach and rocket with crumbled goat’s cheese and toasted seeds.
Serves 2 Prep time: 15 minutes Cooking: 2 minutes Gluten free Suitable for vegetarians
1. Slice the British vine tomatoes into wedges, and halve the cherry tomatoes.
2. Share the watercress, spinach and rocket between two serving plates and arrange the tomatoes and beetroot on top. Crumble the goat’s cheese over the salads.
3. Toast the seeds in a dry frying pan for 1-2 minutes, then scatter them over the salads.
4. For the dressing, mix together the oil, lemon juice and mustard with a pinch of sugar, salt and pepper. Drizzle over the salads, then serve.
Cook’s tip: To make this salad suitable for vegans, omit the goat’s cheese – or use tofu instead.
This recipe below I did at the Children’s sessions over the past few days… very popular and I love the fact they can follow this recipe beautifully even the 5 year olds… have a go in the half term!
Tomato Cheese Scone Pizza
225g self-raising flour 1tsp baking powder 1/2tsp salt 50g chilled butter, cut into small pieces 100g mature Cheddar cheese, finely grated 4tbsp low fat plain yogurt 100ml milk
Topping 4 British cocktail tomatoes, sliced 6 British plum on the vine tomatoes, halved 1tsp mixed dried Italian herbs 50g mature Cheddar cheese, grated Basil leaves, to garnish
In this recipe, the pizza base is made with scone dough, flavoured with grated mature Cheddar. It’s topped with juicy British tomatoes, herbs and grated cheese for an Italian inspired dish with a truly British twist.
Serves 4 Prep time: 20min Cooking: 20min
1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
2. Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the cheese.
3. Combine the yogurt and milk, then stir just enough into the scone mixture to make a soft, but not sticky dough. Draw the dough together with your hand, turn onto a surface sprinkled with a little flour and knead lightly for a few moments.
4. Roll out the dough to a circle about 30cm in diameter. Place onto a lightly greased baking sheet. Top with the tomatoes, herbs and grated cheese, then bake for 15-20 minutes, until golden brown.
5. Serve, sprinkled with basil leaves.
Cook’s tip: You could use sliced British Classic Tomatoes and Cherry Tomatoes for a change.