Celebrate British grown tomatoes with some tasty recipes!

Mid May was #britishtomatofortnight and we delved head first into enjoying tasty british grown sweet tomatoes, with this tasty piccolo and lemonade tomato and soft cheese bagel…  Thanks to @britishtomatoes and @standagencyuk who sent us the most juicy fresh selection of these sweet vine tomatoes (the varieties are listed below)!

 

Piccolo – a premium cherry tomato on the vine… Very sweet with a distinctive flavour that provides a long lasting experience. The best in its class, a real favourite for snaking and salads, but can also be used in a range of hot dishes.

Lemonade – Yellow Cherry/Baby Plum (on the vine) A real break from the norm. A pale almost translucent yellow fruit that has an amazing flavour unlike anything else. A real crunch when bitten into and a wonderful addition to brighten any dish

Royal Star – Speciality Orange Cherry (on the vine) With a colour that is so unusual and a flavour to match, this variety provides a point of difference on both colour and taste, it is a lovely addition to any salad.

Join us in discovering some more amazing recipes below!

British Tomato and Seafood summer pasta

SEAFOOD & TOMATO PASTA
Seafood pasta is always a classic, only made better with great British tomatoes. This deliciously simple dish combines the two for a perfect summer dish!

Serves 2 Prep time: 10 minutes Cooking: 15 minutes

3tbsp olive oil
4 British Large Vine Tomatoes, skinned and finely chopped
1 red onion, finely chopped
Few drops of balsamic vinegar
160g small scallops
180g tagliatelle or linguine
200g cooked, peeled prawns
2tbsp chopped fresh parsley, plus extra to garnish
6-8 British Piccolo Tomatoes, halved
30g Parmesan cheese, finely grated
Salt and freshly ground black pepper

1 Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.
2 Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes, until tender.
3 Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and piccolo tomatoes. Cook, stirring, for about 1 minute, until heated through.
4 Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls or plates. Serve, sprinkled with Parmesan cheese and extra parsley.

Cook’s tip: No scallops available? Use a few more prawns and add a handful of thawed frozen peas. To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.

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BRITISH TOMATO SHAKSHUKA
Perfect for breakfast or brunch, this British tomato recipe tastes fantastic with crusty bread to mop up all the delicious juices.

Serves 4 Prep time: 20 minutes Cooking: 25 minutes
Suitable for vegetarians

500g British medium vine tomatoes
2tbsp olive oil
2 large onions, thinly sliced
2 garlic cloves, crushed
2 red peppers, deseeded and sliced
1 yellow pepper, deseeded and sliced
1/2tsp cumin seeds
1tsp mild chilli powder
1tbsp tomato puree
2tbsp chopped fresh parsley, plus extra to garnish
4 large eggs
50g feta cheese, crumbed
150g thick Greek-style yogurt
Salt and freshly ground black pepper
Crusty bread, to serve

1 Halve the British tomatoes and set to one side.
2 Heat the olive oil in a large saucepan that has a lid. Gently fry the onions,
garlic and peppers in the covered pan for about 10 minutes, or until very soft.
3 Add the cumin seeds, chilli powder, tomato puree and parsley, stirring well.
Season. Add the tomatoes and cook over a medium heat for about 8-10
minutes, uncovered, adding a splash of water if it begins to look too dry.
4 Stir well, then make 4 spaces among the ingredients. Crack the eggs into
these spaces and cook gently for a further 8-10 minutes, until set. If you like,
grill the top for a few moments to set the surface of the eggs.
5 To serve, crumble the feta cheese on top and sprinkle with extra parsley.
Season with a little extra black pepper. Put the yogurt into a bowl and sprinkle
with a little chilli powder. Serve alongside the Shakshuka with crusty bread.
Cook’s tip: This is great as a sharing dish, where everyone just eats straight
from the pan!

Whatever you do – make sure you try your local tomatoes. Don’t refrigerate them, no matter how tempted you are either, as they loose their true flavour. Do what you can to support and celebrate British Tomatoes all year round!

Celebrate British Tomato Fortnight with these super tomato recipes…

It’s #nationaltomatofortnight and we are eating Sweet #piccolo British Tomatoes from Eric Wall Tomatoes you should taste them they’re divine!

We created this scrummy Roasted Piccolo & garlic meatball tagliatelle with these super sweet Piccolo’s – it was such a simple recipe – and we don’t do much in the way of measuring when we’re mid cook! So excuse no exact measurements on this!

We made a simple sauce (passata) with some blended Piccolo tomatoes and lightly roasted tomatoes (season with salt and pepper) we then heated this through with a couple of teaspoons of crushed garlic to taste and added some basil (you can use dried or fresh)

Whilst this was being prepped, meatballs were grilled and 2 tagliatelle nests were cooked to packed instructions too!

Finally we halved a handful of tomatoes, and sprinkled them over the top and added half a vine of extra whole ones too!

Now check out these other tasty creations below from British Tomatoes

Pasta

SEAFOOD & TOMATO PASTA

Who doesn’t love pasta and seafood? Even the new Duchess of Sussex herself (Meghan) allegedly does – so this deliciously simple dish combines the two with Great British Tomatoes!

Serves 2       Prep time: 10 minutes      Cooking: 15 minutes    Price: £9.21

3tbsp olive oil – 14p

4 British Large Vine Tomatoes, skinned and finely chopped – 76p

1 red onion, finely chopped – 22p

Few drops of balsamic vinegar

160g small scallops – £4.14

180g tagliatelle or linguine – 25p

200g cooked, peeled prawns – £2.00

2tbsp chopped fresh parsley, plus extra to garnish – 67p

6-8 British Baby Plum Tomatoes, halved – 40p

30g Parmesan cheese, finely grated – 63p

Salt and freshly ground black pepper

1 Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.

2 Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes, until tender.

3 Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and baby plum tomatoes. Cook, stirring, for about 1 minute, until heated through.

4 Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls or plates. Serve, sprinkled with Parmesan cheese and extra parsley.

Cook’s tip: To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.   

Tart

OVEN-ROASTED TOMATO, SPINACH AND MOZZARELLA TART

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. It’s a simple yet super tasty summery dish!

Serves 8       Prep time: 25 minutes      Cooking: 30 minutes

Suitable for vegetarians   Price: £7.46

12 British Medium Vine Tomatoes, halved – £2.00

1tbsp olive oil – 10p

200g young spinach, washed – £1.50

270g pack filo pastry sheets, thawed if frozen – £1.50

100g butter, melted – 56p

2 x 125g balls mozzarella, sliced – £1.00

2 eggs – 30p

150ml single cream – 50p

Salt and freshly ground black pepper

Basil leaves, to garnish

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.