Linford Tomatoes

More than 75 recipes celebrating the tastiness of tomatoes
1. Auflage 2025
ISBN: 978-1-78879-708-5
Verlag: Ryland Peters & Small
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 160 Seiten

EXPLORE and DISCOVER more about this juicy vine fruit and enjoy it in all its glorious versatility. Sliced raw into salads, cooked down into a sauce, oven-baked, sun-dried... however you choose to eat tomatoes, their versatility as an ingredient is unmatched. In this wonderfully enlightening book, food writer JENNY LINFORD tells the story of the tomato and shares 75 RECIPES from around the world, classic and new, celebrating the UNIQUENESS of its flavour. Also on offer is PRACTICAL ADVICE on growing your own, handling, storing and ripening tomatoes as well as a look at tomato festivals and growers in seven feature spreads. Recipes start with Small Bites such as Cherry Tomato Bruschetta, Ginger Tomato Spare Ribs, Bloody Mary Prawn Cocktails and canapés such as Tomato Basil Granita, Tomato Tuna Empanadas and Plum Tomato Tartlets. Heartwarming Soups and Salads include Pappa al Pomodoro, Green Tomato Sorrel Soup, Fattoush and Panzanella; while Fish, Meat and Poultry as well as Vegetable Dishes are covered with Tuna Steaks with Miso-glazed Tomatoes, Chicken Cacciatore, Lamb Meatballs, Tunisian Baked Eggs and Tomato Tarka Dal. Plus there are Rice Dishes, Breads and Pastry and Sauces, Salsas and Preserves that make the most of this delicious and bountiful fruit.

Autoren/Hrsg.

Linford, Jenny

Leseproben

Classic gazpacho

A classic Spanish chilled soup, this is a wonderfully refreshing dish to enjoy on a hot summer’s day. As it needs to be made in advance, ideally a day ahead, it’s excellent for entertaining.

1 kg/2¼ lbs. ripe tomatoes

1 roasted red (bell) pepper, peeled, deseeded and chopped

1 garlic clove, peeled and chopped

1 shallot or ½ onion, peeled and chopped

½ cucumber, chopped

150 ml/? cup tomato juice

100 ml/scant ½ cup extra virgin olive oil

2 tablespoons red wine vinegar

salt and caster/superfine sugar, to taste

Garnish

3 slices rustic bread, crusts trimmed, and diced

½ yellow (bell) pepper, finely diced

¼ cucumber, finely diced

edible micro shoots, to garnish (optional)

Serves 12

Begin by scalding the tomatoes following the instructions on page 17. Chop the flesh and transfer to a food processor. Blend the tomatoes together with the (bell) pepper, garlic, shallot and cucumber until finely chopped, but with some texture. Transfer the mixture to a serving bowl and stir in the tomato juice, 75 ml/? cup of the oil and the vinegar. Season to taste with salt and sugar. Cover and chill in the fridge overnight.

To make the croutons, heat the remaining oil in a small frying pan/skillet over a medium heat and sauté the bread until golden on all sides. Remove from the pan and set aside to cool.

Serve the gazpacho cold in small bowls, topped with the croutons, yellow pepper and cucumber. Garnish with micro shoots and serve at once.

Bloody Mary prawn cocktail

A little advance planning is needed for this tipsy take on the prawn/shrimp cocktail, as the tomatoes need time to marinate. Serve as a distinctly grown-up appetizer.

14 baby plum tomatoes

1½ tablespoons vodka

a dash of Worcestershire sauce

1 teaspoon Tabasco sauce

2 tablespoons mayonnaise

2 teaspoons tomato purée/paste

300 g/10 oz. cooked and peeled prawns/shrimp

1 tablespoon finely chopped celery

1 tablespoon finely diced yellow or red (bell) pepper

½ iceberg lettuce, shredded

chopped fresh chives, to garnish

Serves 8

Cut a small cross in the base of each tomato. Place in an airtight container with the vodka, Worcestershire and Tabasco sauce, cover and marinate in the fridge for at least 6 hours, or ideally overnight.

Slice each marinated tomato in half and set aside.

Put the mayonnaise and tomato purée/paste in a large mixing bowl and stir to combine. Fold in the prawns/shrimp, tomatoes, celery and (bell) pepper.

Layer the shredded lettuce in serving glasses. Top each with the prawn/shrimp and tomato mixture, garnish with chives and serve at once.

Sun-dried tomato Parmesan spirals

The soft crumbly pastry and the savoury richness of the sun-dried tomato paste is an appetizing combination. Serve with drinks at a party or as a pre-dinner nibble.

125 g/1 cup plain/ all-purpose flour

a pinch of salt

75 g/5 tablespoons butter, diced

15 g/¼ cup finely grated Parmesan cheese

1 egg yolk

8 sun-dried tomatoes in oil, plus 1 tablespoon of the oil

a large baking sheet, greased

Makes about 26

First make the pastry. Blend together the flour, salt, butter and Parmesan cheese in a food processor until well combined. Add the egg yolk and 1 tablespoon of cold water, and blend until the mixture comes together to form a ball. Transfer to a lightly oiled mixing bowl, cover and chill in the fridge for 1 hour.

Meanwhile, blend together the tomatoes with a tablespoon of their oil to form a paste.

Preheat the oven to 200°C (400°F) Gas 6.

Divide the chilled pastry into two equal parts and roll out thinly on a lightly floured surface to make a two rectangles about 16 x 11 cm (6¼ x 4¼ in.). Spread each with the tomato paste, then carefully roll up the pastry from the longest edge. Slice into 1-cm/?-in. thick rounds.

Transfer the rounds to the prepared baking sheet and bake in the preheated oven for 20 minutes until golden. Cool on a wire rack, then serve at once or store in an airtight container.

Pan Catalan

Simple pleasures are the best. This classic Spanish snack goes perfectly with traditional Spanish serrano ham.

10 slices rustic bread

1 garlic clove, peeled

2 ripe, juicy tomatoes (such as Globe), halved

extra virgin olive oil, to taste

a pinch of salt

Makes 20

Begin by toasting the bread slices under a grill/broiler until lightly golden on one side only.

Rub the peeled garlic over the toasted side of each bread slice. Rub the tomatoes cut-side down over the bread in the same way.

Cut each slice in half, drizzle generously with oil and season with a touch of salt. Serve at once.

Smoked mackerel cherry tomatoes

These small filled cherry tomato halves look and taste great. The salty mackerel complements the sweet, yet tangy tomato beautifully.

1 smoked mackerel fillet (about 70 g/2½ oz.), skinned

1 tablespoon creamed horseradish sauce

1 tablespoon crème fraîche or sour cream

freshly ground black pepper

14 cherry tomatoes

finely chopped fresh parsley, to garnish

Makes 28

In a food processor, blend together the smoked mackerel, horseradish sauce and crème fraîche to form a pâté. Season with black pepper. Cover and chill for at least 30 minutes.

Next, prepare the tomatoes. Cut them in half and, using a teaspoon, carefully scoop out the soft pulp and seeds, creating 28 cherry tomato shells.

Fill each shell with the chilled smoked mackerel pâté. Return to the fridge until you are ready to serve. Sprinkle with parsley and serve fridge-cold.

Tuna empanadas

Empanadas are a popular snack in Central and South America. Serve alongside mojito cocktails for a party.

450 g/3½ cups plain/ all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

60g/4 tablespoons each of lard and butter, diced

½ tablespoon olive oil

1 garlic clove, peeled and finely chopped

½ onion, peeled and diced

200g/6–7 oz. tomatoes, scalded (see page 17), peeled, pulp discarded and shells diced

200 g/6½ oz. canned tuna in oil, drained and flaked

2 tablespoons tomato purée/paste

a pinch of chilli powder

½ teaspoon ground cumin

salt and freshly ground black pepper, to taste

vegetable oil, for frying

a 7.5-cm/3¼-in. cookie cutter

Makes 20

First, make the pastry. Put the flour, baking powder and salt in a large mixing bowl. Add the lard and butter and rub in with your fingertips. Add in 4–6 tablespoons of cold water, a tablespoon at a time, bringing together with a knife to form a soft dough. Wrap in clingfilm/plastic wrap and chill for 1 hour.

Meanwhile, prepare the filling. Heat the olive oil in a frying pan/skillet. Add the garlic and onion and fry until softened. Add the chopped tomato shells and fry for 5 minutes, stirring often. Mix in the tuna, tomato purée/paste, chilli powder and cumin, and season with salt and pepper. Cook for 1–2 minutes.

Roll out the pastry on a lightly floured surface and cut out 20 circles using the cookie cutter. Place a teaspoon of the filling in the centre of each pastry circle, brush the edges with water and fold over, pressing together to form little pasties.

Heat the vegetable oil in a large frying pan/skillet. Fry the empanadas until lightly browned on all sides. Remove from the oil using a slotted spoon, drain on paper towels and serve.

Tomato basil granita

Granitas, with their distinctive rough texture, are gloriously refreshing treats. Sweet tomatoes and fragrant basil are a classic combination, which work well in this icy form. Serve this pretty pink granita as a refreshing end to a meal.

700 g/1½ lbs. ripe tomatoes (such as Ramapo)

100 g/½ cup caster/ superfine sugar

freshly squeezed juice of ½ lemon

a generous handful of fresh basil leaves

Serves 6

Begin by scalding the tomatoes. Pour boiling water over the ripe tomatoes in a heatproof bowl. Set aside for 1 minute, then drain and carefully peel off the skin using a sharp knife.

Transfer the peeled tomatoes to a food processor and blend to a purée. Add the sugar and lemon juice and blend again briefly to mix in. Shred the basil leaves and stir through the mixture.

Transfer the tomato mixture to an airtight container, cover and freeze for 2 hours. Remove from the freezer and, using a fork, scrape the frozen part of the mixture from around the edges of the container, mixing it in with the unfrozen part. Freeze for a further hour, then repeat the scraping and mixing process. Freeze for a further hour, stir and serve.

Tomato mousse

With its delicate flavour and smooth texture, this mousse makes an elegant appetizer for a summer dinner party.

1 tablespoon olive oil

1 shallot, peeled and finely chopped

1 sprig of fresh thyme

800g/1¾ lbs. ripe tomatoes, scalded (see left), peeled and diced

1 roasted red (bell) pepper

6 sheets leaf gelatine, soaked and squeezed

200 ml/¾ cup double/ heavy cream

salt and freshly ground black pepper, to taste

4 yellow or red cherry tomatoes, halved, deseeded and diced

8 fresh basil leaves,...