tomato recipes
Here's a collection of tomato recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our tomato producer and order yours click here.
Chilled Orange and Tomato Soup
Potatoes with Sage and Tomatoes
Spinach and Tomato Salad
Tomato and Aubergine Gratin
Tomato and Chard Pie
Fried Green Tomatoes
Pan Bagnat Baguettes
Greek Feta Wraps
Tuscan Stale Bread Salad
Honey Roast Tomatoes
Lazy Brunch Salad
Tantalising Tomato Salsa
Chilli Tomato Pasta
Cool Tomato Soup with a Tickle of Moroccan Spice
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- 8 tomatoes, skinned
- 2 oranges, juiced and a little zest
- Juice of 1/2 lemon
- 4-6 spring onions, chopped
- 1/2 pint iced water
- 1 tbsp yoghurt
- Salt and pepper to taste
Place everything except the yoghurt and seasoning into a blender and liquidise. Season to taste and leave to chill for at least an hour. Just before serving, swirl in a little yoghurt.
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- 2 tbsp organic olive oil
- 1 medium onion, peeled and sliced
- 1 tbsp fresh sage leaves, torn into pieces
- 1 kg potatoes, skins on and sliced
- 450 g tomatoes
- 160 ml dry white wine
- 120 ml vegetable stock
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Heat the olive oil in a saucepan and sauté the onions with the sage until the onion becomes tender. Add the potatoes and toss with the onions for 1 minute, then add the tomatoes, wine, stock and bring to a simmer. Cover and cook slowly over a low flame for 1 hour, or until the potatoes are tender. Stir occasionally. Season with the salt and pepper and add the Parmesan. Remove from the heat and serve.
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- 250 g spinach, washed and stemmed
- 2 free range eggs, hard-boiled
- 2 large or 3 smaller organic tomatoes
- 2 cloves garlic, peeled and crushed
- 1 onion, peeled and chopped
- 2tbsp lemon juice
- 1tbsp vinegar
Pat the spinach leaves dry and then tear the leaves. Peel and chop the eggs and then mix them in a large salad bowl with the garlic, onion, lemon juice and vinegar. Add the spinach, toss well and serve immediately.
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- 1 medium aubergine
- 150 ml olive oil
- 450 g ripe tomatoes
- 3 tbsp grated Parmesan cheese
- Salt and pepper to taste
Preheat oven to 200°C/ 390°F/ Gas Mark 6. Cut the aubergine into 3mm thick slices. Place in a colander, cover with salt and leave to sit for 30 minutes. Rinse well with cold water and leave on kitchen towel to drain. Heat half of the oil in a fry pan and fry each of the aubergine slices in batches until golden brown on each side. If the pan becomes dry, add more oil. Drain on kitchen towel. Halve the tomatoes. Arrange to tomatoes and aubergine in a shallow ovenproof dish. Season with salt and pepper and then sprinkle with Parmesan. Bake for 10-15 minutes until browned. Leave to stand for a few minutes before serving.
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- 350 g chard, shredded
- 350 g tomatoes, peeled and chopped
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1 onion, peeled and chopped
- 4 tbsp chopped fresh parsley
- 1 tsp dried sage
- 2 free range eggs, beaten
- 115 g Cheddar cheese, grated
- Shortcrust pastry for your flan dish
Preheat the oven to 220°C/ 425°F/ Gas Mark 7. Line a 20cm/ 8-inch flan dish with pastry and bake blind for 3-4 minutes. Reduce the heat to 200°C/ 390°F/ Gas Mark 6. Heat the oil in a pan and sauté the onions and garlic. Add the tomatoes, spinach, herbs and seasoning and simmer the mixture for another 5 minutes. Pour this into the pie dish when ready. Place the beaten eggs over the sauté mixture, top with the grated cheese and bake for 15 minutes. Serve hot.
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This is the classic way to eat green tomatoes, and it’s super easy. Serves 2
- 150g self-raising white flour (plain white would also work)
- 1 tsp paprika
- 3 green tomatoes
- 1 egg
- 100ml rapeseed or olive oil
- Sea salt and freshly ground black pepper
Sift the flour into a baking tray or dish (i.e. something you’d bake biscuits on). Season the flour with sea salt, black pepper and paprika (or you could even use ground cumin or coriander). Cut the green tomatoes into 1cm-thick slices. Whisk the egg. Dip each tomato slice in the egg, then place on the flour in the baking tray and give the tray a good shake from side to side to coat the tomato slice. Once all the slices are fully coated, heat the oil. Once hot, carefully place a few slices at a time in the oil and cook until golden, about 3 minutes on each side. Set on paper to blot some of the oil away and serve warm.
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This makes for a light and simple summery supper, which you can make in advance. Or, perfect for a picnic! Serves 6.
- 3 white or poppyseed baguettes
- 1 clove garlic, peeled
- 15g fresh basil
- 185g Fish 4 Ever skipjack tuna in brine – drained and flaked
- 2 tbsp Kalamata olives, roughly chopped
- 2 spring onions, halved lengthways
- 150g organic tomatoes, diced
- Olive oil, sea salt and pepper
Slice baguettes horizontally through the centre, but leave a small seam along the edge to form a hinge. Scoop out the baguettes' soft centres. Place the bread in a food processor with the garlic and black pepper. Pulse until you have breadcrumbs. Transfer to a small bowl and add 1 teaspoon of olive oil to bind. Set aside. Brush the inside of the baguettes with a bit of oil. Place the basil leaves along the inside of the baguettes. Add a layer of black olives, then the tuna flakes, followed by the onion strips. Fill space around this with the breadcrumb mixture. Finish with a double row of tomatoes. Close the bread. Wrap tightly in clingfilm. Chill in the fridge for up to 24 hours. To serve, discard the clingfilm and slice each pan
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This recipe takes seconds to throw together and costs under £1.50 per wrap. Visit the Summer on a Shoestring section of our recipe index for more affordable, seasonal eats. Makes 4.
- 4 x 10" white tortilla wraps
- 150g Greek feta
- 200g ripe tomatoes
- 1/4 large cucumber
- ½ red onion
- 30g Kalamata olives
- 5g fresh mint
- Olive oil
- Sea salt
- Black pepper
Brush the wraps with olive oil. Cut the tomatoes and cucumbers into chunky cubes. Season with a bit of sea salt and freshly ground black pepper. Toss in a bit of olive oil. Slice the onion into paper thin slices. Add it and the whole olives to the tomato and cucumber. Gently tear the mint leaves and add. Toss everything together to give it a nice coating of oil and seasoning. Divide between the open tortilla breads. Crumble the feta on top, flip the bottom end up and roll up!
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The sun's come out at last. Quick, rustle up a picnic. This is a great one to have up your sleeve on such occasions.
Serves 2-4.
- 2 mugs of roughly chopped tomatoes
- 2 mugs of stale bread, cut (or torn) into cubes
- ½ mug of black olives
- A good few glugs of olive oil
- A splash or two of vinegar (white vine, cider or balsamic)
- 1 garlic clove, finely chopped
- A handful of greenery (basil, rocket or any herby leaf)
Mix everything together. Let is mingle for half an hour or so before serving. That's it. Pack your sun hat and a frisbee.
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Roast tomatoes are sweet. These bee-kissed babies are even sweeter - but not too sweet. You've got to try them. You'll be hooked. Perfect squashed on to a piece of lightly toasted bread, or as a tomato base for pizza.
Serves as many or as few as you like.
- A few handfuls of tomatoes
- A glug of olive oil
- A drizzle of honey
- A few sprigs of rosemary or thyme
- A good sprinkle of sea salt
Preheat the oven to 180°C.
Grab a good handful of tomatoes. Drizzle olive oil and honey over. Tuck a few herby sprigs in the mix. Sprinkle with salt and roast for 30-40 minutes, until the tomatoes look soft, sweet and ready to squash on toast.
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Roast tomatoes are sweet. These bee-kissed babies are even sweeter - but not too sweet. You've got to try them. You'll be hooked. Perfect squashed on to a piece of lightly toasted bread, or as a tomato base for pizza.
Serves as many or as few as you like.
- 6-8 rashers of streaky bacon
- 1 punnet of cherry or heirloom tomatoes
- 4 slices of bread from a good loaf
- A few glugs of olive oil
- A little nugget of butter
- 1 head of crisp lettuce
- A splash of balsamic vinegar
- 4 large eggs
- Sea salt and black pepper
Grill your bacon until crisp and cook the tomatoes alongside the bacon, so they get nice and soft and have lots of sweet juices caramelising all over. Or, just fry them in a pan together until both have picked up a nice tan.
Tear the bread slices into chunky croutons and fry in olive oil and butter (or a bit of bacon fat) until golden. Season with a pinch of salt and set aside.
Arrange the leaves on plates, tearing them into bite sized pieces. Dot the cherry tomatoes on top. Dribble any juices from the pan over the leaves. Add a splash of vinegar and a little drizzle of olive oil, if needed. Scatter the croutons over.
Fry the eggs and pop one on top of each salad. Season the egg, lay the bacon across the top of the salad and serve with a Bloody or Virgin Mary (celery stick essential).
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Perfect fodder to dip into during the World Cup.
Serves 4.
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 ½ mugs tomatoes, roughly chopped
- Red chilli pepper, deseeded and finely chopped (to taste)
- A handful of fresh coriander, chopped
- 1 lime, juice and zest
- A drizzle of olive oil
- A little trickle of vinegar (red, white or cider)
- A pinch of sea salt
- A pinch of caster sugar
- Freshly ground black pepper
Place the onion in a bowl. Pour boiling water over and let it sit for a few minutes. Drain. Refresh under cold water. Pat dry. Mix with other ingredients. Refrigerate for at least half an hour to let the flavours develop. Serve with tortilla chips, spoon over your eggs, dot over salads, do a little dance...
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Richard Corner, our crab producer says, This is one of our crab man's favourite recipes. Richard of Seafood and Eat It says, "it's great and it doesn't take too long to cook." Just our style.
Though, if you don't have any crab and want to make this now, skip the snapping shellfish and make the pasta with tomatoes and chilli. Richard will be sad but you can always get your claws on his potted crab next week and have it on toast.
Serves 2.
- A pot of white crab
- A fist full of spaghetti (150g if you must)
- A punnet fresh cherry tomatoes, halved
- 4 spring onions (optional)
- 2 garlic cloves
- 1 fresh red chilli (more or less, to taste)
- 1 lime
- A handful of fresh coriander
- Olive oil
Cook the pasta until tender. Heat the oil in a pan, add the tomatoes, spring onions, garlic and chilli and fry until soft. Add the drained pasta to the pan, add the crab, coriander and lime zest and most of the juice. Stir through for a minute or two until warmed through.
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Prep time: 5 minutes
Cooking time: 15 minutes
Chilling time: 15 minutes
Serves 2-4
- 1 onion, finely chopped
- A splash of olive oil
- 1 teaspoon paprika
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cumin
- A good pinch of ground cinnamon
- 4 mugs diced fresh tomatoes
- 1 slice stale bread, crumbled into small pieces
- 2 teaspoons honey
- A handful fresh coriander and/or mint, plus extra to garnish
- 1 lime
Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and starts to golden. Add the tomatoes, breadcrumbs and honey. Fold through just to warm for a moment. Tip into a food processor or blender with the lime juice and herbs. Grate in some lime zest, too, if you like. Blitz until smooth. Taste. Season, as needed. Pop soup in the freezer for 15 minutes if you want to eat it cold. Or, place in a pot to warm through if you prefer. Serve with a scattering of herbs. Delicious with a goat's cheese laden wedge of bread and slices of avocado.
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