All-time favourite ways with tomatoes
In peak tomato season, I’ll eat them for breakfast, lunch and dinner. Squashed on to bread with oil, salt and a little cheese on the side in the morning; at lunch, in heavy wedges with a dousing of sea salt alongside a simple chickpea salad; and, at supper time, cooked down into a warm salsa to eat with potato tortilla. When you’re looking for more of a recipe, here are some of my favourite ideas:
Tahini and tomatoes is an unexpectedly good combination. A smooth, light tahini is what you want here (I like Belazu) and, again, the better the tomatoes, the better this will taste.
Here I use green tomatoes, which are a verdant and altogether different affair from the red ones. Make sure that you use unripe tomatoes here – not the heirloom green variety, which are different. If you can’t get unripened ones you can use red: just don’t grill them. The resulting salad will still be totally delicious.
Tomatoes and olive oil are the culinary equivalent of Fred and Ginger – they just work. Here, the tomatoes are roasted in the oil, making them buttery and the oil vine-scented and sweet. I add spices, but they’d be just as good on their own. Serve warm with yoghurt for a welcome hot-cold contrast and some bread for mopping up the juices. Don’t be put off by the amount of oil; it’s what makes this dish what it is.
This is the tomato salad I make the most. Eat it simply as it is or take it in one of four different directions for a bit more of a meal.
The part of east London I live in is full of Turkish cafés. They turn out charcoal-baked flatbreads and insanely good salads, and although meat is front and centre in Turkish food, there are some amazing vegetable dishes too. I use Turkish chilli here, which has a milder flavour, somewhere between a chilli and a red pepper, but if you can’t get your hands on it you can use regular dried chilli flakes, more sparingly. Similarly, if you can’t get pomegranate molasses a 50:50 mixture of good balsamic and honey will do.
This is the simplified version of the tart we ate on our wedding day – a perfect summer dinner. Thanks to the wonderful Sarah and Stuart from Bubble and Squeak Food for sharing the recipe.