There’s a lonely tomato plant in a nook of the Ottolenghi take a look at kitchen. It has grown out of a single seed from a single squashed datterini tomato that we occurred to have mendacity round. To be trustworthy, none of us thought it might come to a lot. But it surely did! It lately produced a bounty of 5 tiny tomatoes, which we reduce in half, sprinkled with salt and a drizzle of oil, and loved merely. The enjoyment of a single tomato might be simply as rewarding as a salad that includes the season’s lots. It’s so that you can select.
Tomatoes with mango miso dressing (pictured prime)
The tropical marriage of tomato and mango makes this a scrumptious and vibrant aspect dish for a barbecue or mild lunch.
Prep 25 min
Marinate 20 min+
Cook dinner 45 min
Serves 2-4
For the mango miso dressing
90ml canned sweetened mango puree – East Finish’s alphonso pulp is nice
3 limes, 2 juiced, to get 3 tbsp, the opposite left complete
1½ tsp white miso paste
Flaked sea salt and black pepper
90ml sunflower oil
For the herb dressing
10g basil leaves
10g mint leaves
1 inexperienced chilli (10g), pith and seeds discarded when you favor much less warmth
3 tbsp sunflower oil
For the tomatoes
500g combined ripe tomatoes, small ones reduce in half, bigger ones reduce into quarters
1 ripe mango, peeled and reduce into chunks of the same dimension to the tomatoes
1 small pink onion, peeled and sliced into skinny rounds (use a mandoline, when you’ve got one)
⅔ tsp nigella seeds
First make the mango miso dressing. Put the mango puree in a medium bowl with the lime juice, miso and half a teaspoon of salt, and blend nicely. Pour within the oil in a sluggish, regular stream, whisking repeatedly, till you could have a clean dressing, then put aside.
Put the chopped tomatoes and mango in a medium bowl with 80ml of the dressing and three-quarters of a teaspoon of salt, combine gently, then depart to marinate for 20-Half-hour. Drain right into a colander and discard the liquid.
In the meantime, for the herb dressing, roughly chop the basil, mint and chilli, and put them in a small bowl with the oil, a quarter-teaspoon of salt and an excellent grind of black pepper.
Utilizing a small, sharp knife, prime and tail the remaining lime, then reduce round its pure curves to take away the pores and skin and pith. Minimize between the membranes to launch the person segments, then reduce every section into 4 or 5 items, add to the herb bowl and blend nicely.
Organize half the onions on a medium platter, adopted by the drained mangoes and tomatoes, then spoon over the remaining mango dressing. Dollop the herb dressing on prime and scatter over the remaining onions. Serve with the nigella seeds sprinkled on prime.
Confit tomato pasta with dukkah pangrattato
Small datterini tomatoes (the identify interprets as “little dates”) are splendidly candy and excellent for tomato sauce as a result of they’ve numerous flesh and never too many seeds, so that they cook dinner shortly. For those who can’t discover them, cherry tomatoes make a superb substitute. If you wish to get forward, confit the tomatoes and make the crunchy topping the day earlier than. Make the pasta simply earlier than serving, although, and toss it with the warmed tomatoes.
Prep 10 min
Cook dinner 50 min
Serves 4
500g datterini (or cherry) tomatoes
2 tbsp tomato paste
1 head garlic, the highest 1-2cm sliced off to show the tops of the cloves
145ml olive oil
Salt
25g basil leaves
5 sprigs recent oregano, picked to get 1 tbsp leaves
80g creme fraiche
320g conchiglie, or equally formed brief pasta reminiscent of orecchiette
40g pecorino romano, or parmesan, shaved with a peeler
For the pangrattato
1 slice sourdough, crust eliminated and crumb torn into tough chunks (50g)
35g blanched almonds
1 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp sesame seeds
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Put the tomatoes, tomato paste, garlic, 100ml oil and half a teaspoon of salt in a 20cm x 30cm baking tray. Roast for Half-hour, stirring as soon as midway, till the tomatoes have burst and caramelised. Utilizing tongs, squeeze the garlic cloves from their papery skins into the sauce; discard the skins and depart the oven on.
In the meantime, make the pangrattato. Put the bread, almonds, coriander and cumin within the small bowl of a meals processor and blitz for a minute to make coarse crumbs. Stir in a tablespoon of oil and a quarter-teaspoon of salt, then tip on to a baking tray and roast for 5 minutes. Stir within the sesame seeds, bake for one more three minutes, till golden, then put aside.
Wipe clear the meals processor, add the basil and oregano, and pulse till finely chopped. Stir within the remaining two tablespoons of oil and a pinch of salt.
Put the creme fraiche in a small bowl, loosen with one and a half tablespoons of water, then put aside.
About 10 minutes earlier than the tomatoes are cooked, deliver a medium saucepan of well-salted water to a boil and cook dinner the pasta in keeping with the package deal directions. Ladle 100ml of the pasta water into the cooked tomatoes, then pressure the pasta and stir it into the tomato tray. Combine nicely, till the sauce clings to the pasta, then fold within the pecorino. Sprinkle the pangrattato on prime, spoon over the creme fraiche and the herb combination, and serve.
Summer season tomato soup with crab and salted peanuts
That is impressed by Spanish chilled soups, that are a favorite summer season staple. I like them with some texture however, for a silkier end, sieve the combination and discard the solids. For those who like, make the soup the day earlier than and mix once more earlier than serving, if want be.
Prep 20 min
Cook dinner 15 min
Serves 4 as a starter
For the ginger oil
60ml olive oil
2 garlic cloves, peeled and crushed
15g ginger, peeled and finely grated (10g)
½ tsp fennel seeds, coarsely crushed in a mortar
Sea salt and black pepper
For the tomato soup
9 massive ripe plum tomatoes (850g), every reduce in half widthways
2 tsp rice-wine vinegar
1 pink chilli, roughly chopped (discard the pith and seeds when you favor much less warmth)
1½ tbsp olive oil
1½ tsp lime juice
¾ tsp soy sauce
For the crab and peanut salad
100g white crab meat
30g roasted salted peanuts, roughly chopped
½ pink chilli, finely chopped (discard the pith and seeds when you favor much less warmth)
1 lime, zest finely grated, to get 1 tsp, and juiced, to get 2 tsp
1½ tbsp roughly chopped coriander (5g)
Put all of the substances for the ginger oil and a pinch of salt in a small saucepan on a medium warmth. As soon as it’s all gently effervescent, cook dinner for 2 minutes, stirring regularly, till aromatic however not colored, then take off the warmth and depart to chill.
Deseed two of the tomato halves, reserving the seeds, and finely chop the flesh into 5mm items. Put these in a medium bowl with all of the substances for the crab and peanut salad, add an eighth of a teaspoon of salt and an excellent grind of pepper, and blend gently; when you’re making this forward, don’t stir within the peanuts till simply earlier than serving.
Put all of the substances for the soup in a blender, add the reserved tomato seeds and half a teaspoon of salt, and blitz for a minute or two, till very clean. Divide the soup between 4 huge, shallow bowls, spoon over the ginger oil and serve with the crab combination piled on prime.
