Wife and I have not long been back from a quick holiday in Spain and one of the things that we enjoy while we’re out there is the quality of the tomatoes. Often we’ll be found with a plate of sliced tomato and onion with a bit of olive oil in hand. One of the things I find particularly interesting is that, not only do the tomatoes taste so much better over there but there isn’t this obsession with everything looking ‘supermarket perfect’.
Anyway, before I rant about the way British supermarkets have changed out eating habits I’ll just crack on with this brilliant recipe from the excellent Jamie Oliver. We were looking for a light(ish) lunch that really celebrated and boosted the flavour of tomatoes. You can find the original recipe here and it states that it will feed 6. I imagine that’s true if served as some kind of banquet or BBQ accompaniment but if you just want a really tasty lunch then I’d say it serves 3.
Method of Preparation:
In terms of the 4 large handfuls of mixed tomatoes I went to my local Morrison’s (one with the Market Street fruit and veg section) and was able to pick up 2 large plum tomatoes, 2 large yellow vine tomatoes, 6 yellow cherry tomatoes, 6 orange cherry tomatoes and one other one that I can’t remember the name of…
To finish it off, as you can see from the picture, I grilled off some Cypriot halloumi which was a lovely combination, especially when stuffed into a warm pitta. Jamie talks about mopping up the juices with some soft bread at the end, this is an absolute must – even though I’m supposed to be off bread at the moment – it’s delicious!
The way the salting and resting intensifies the flavour of the tomatoes is a trick I’ll be using over and over again, I’m surprised I’d never come across it before. It’s also worth pointing out that I couldn’t find any fresh horseradish, I even went to one of our local Indian superstores. What I came back with was mooli which is a fair bit milder than horseradish so that level of flavour was missed somewhat. Also, Wife and I are big garlic fans, so I grated a whole clove into the mixture and as it all came together there was a lovely garlic aroma which wasn’t overpowering.