The Tomato Special
4 recipes to make the most of the season
It’s tomato season! And that’s a really excellent thing. It’s a time when you would be hard pressed to come across a mediocre one – a good summer tomato is unrivalled. I think a big part of why we (I) get so excited about tomato season is because they’re so incredible in the summer and can be so completely tasteless out of season.
Growers are doing some wonderful things with winter tomato varieties, but broadly speaking tomatoes on supermarket shelves in the depths of winter are a pretty a grim prospect. One of my two-year-olds is such a tomato fiend that he gigantic ones whole like apples and goes through punnets at a time. He’s often splattered in the tell-tale seeds. He implores (bullies) me into buying them in every food shop he’s ever entered. Thus I have learnt that the only supermarket tomato with any hint of flavour outside of the summer months (and excluding the fancy European winter varieties) is a baby or cherry tomato sold on the vine. But his delight and enthusiasm at the sight of a box of brightly coloured summer heritage tomatoes might exceed my own and makes me stupidly happy.
All this to say that tomatoes are great and now’s the best time to eat then. I have them daily at the moment on toast or in simple salads with lashings of olive oil and soft cheeses. But peak season runs all the way to September so here are some excellent ways to make the most of them.
Tomato, runner bean & peach salad
A mega summery addition to any table. The sweetness of the peaches and tomatoes are balanced by a really savoury mustardy dressing.
Recipe
Makes 3-4 portions
The 600g mixed tomatoes, washed and cut into wedges
1 large, ripe peach, washed and cut into slim wedges
2 tbsp toasted flaked almonds (toast in a pan or low oven until golden)
200g runner beans, any string removed and sliced on a bias around 1.5cm (you could sub with green beans if you prefer)
1 small shallot, finely diced
A pinch toasted fennel seeds (in a dry pan or low oven until fragrant)
2 tbsp white wine vinegar
1 tsp wholegrain mustard
1 tsp Dijon mustard
3 tbsp olive oil
A good handful washed basil leaves
Salt & pepper
Bring a large pan of salted water to a rolling boil. Add the runner beans, simmer until tender and drain. Cool in cold running or iced water and drain again
Place the shallots, fennel seeds and vinegar in a mixing bowl. Stir in the mustards, then slowly pour in the olive oil, stirring as you do so
Stir the runner beans into the dressing and season to taste. Gently mix in the tomatoes and peaches
Arrange onto a serving plate, scatter over the basil and almonds. Drizzle over a little olive oil, if you like
Potato & tomato gratin
A summertime spin on a classic dauphinoise. Serve with a crisp green salad or as a side dish.
Recipe
