A delicious side from Claire Thomson’s excellent ” Home Cookery Year”. Use the ripest tomatoes or you can use two 400g cans of drained plum tomatoes as an alternative. Serve warm or at room temperature.
A Tomato Salad from Nigella Lawson’s ” Forever Summer” with home made salad cream. Leftover salad cream can be stored in the fridge in a jam jar and used as a dressing for a green salad.
A simple supper from Hugh Fearnley Whittingstall’s ” Three Good Things”. It works best with a creamy blue cheese such as Dorset Blue Vinney, Shropshire Blue or Cornish Blue.As an alternative you could use a tangy goats cheese.
This comes from India and is my go to recipe for tomato chutney. Its very easy to make and can be served with samosas, curries or rice dishes. And sometimes even with your cooked breakfast if wished. It will make 5-6 350 ml jars and is from the excellent ” The Modern Preserver” by Kylee Newton.
This is super quick to cook and called ” magic” spaghetti because you cook the pasta and sauce all together in a frying pan. The trick is to measure your water carefully and use a large shallow pan with a lid wide enough to fit the pasta lying down. You might need to add a bit more water as you go but start with the amount suggested and only add more if absolutely necessary.. It’s from ” A Modern Way to Cook” by Anna Jones.
I already have a version of Spaghetti Vesuvius on this site, but this version from Sophie Grigson’s ” Sunshine Food” is good when fresh tomatoes are in season. You want the ripest, fully flavoured tomatoes for this.
An easy recipe from Lindsey Bareham’s ” The Big Red Book of Tomatoes”. As well as serving as a side dish she suggests stirring them into prepared couscous with some herbs, or serving on bruschetta or other toasted bread.
