Tomato Tarte Tartin.
Your summer tomatoes are a great source of vitamins C, A and E, niacin, potassium and lycopene, writes Jan Bilton.
TOMATO TARTE TARTIN
An upside-down tart.
INGREDIENTS
1kg Roma or plum tomatoes, halved lengthwise
1/4 cup olive oil
flaky sea salt & freshly ground black pepper to taste
Short pastry: 1 cup plain
flour
100g butter, chopped
2-3 Tbsp cold water
Topping: 100g ricotta cheese
1/2 cup basil leaves
1 Tbsp small thyme sprigs
1-2 Tbsp balsamic vinegar
METHOD
Preheat the oven to 180C. Place the tomatoes in a roasting pan. Drizzle with the oil. Season. Bake for 40 minutes. Cool.
Meanwhile, Place the flour and butter in a food processor. Mix until well combined. Add enough water so the dough forms a ball. Wrap in plastic film. Chill for 30 minutes.
Increase the oven temperature to 200C.
Roll the pastry to a 26cm round. Place the tomatoes, cut-side down, in a 23cm frying pan suitable for the oven, or cake pan. Place the pastry on top, folding the edges in. Bake for 30 minutes, until the pastry is golden. Cool for 10 minutes then invert onto a serving plate.
Dot with the ricotta, basil and thyme. Drizzle with the vinegar. - Serves 4
ANCHOVY TOMATO SALAD
INGREDIENTS
4 medium-sized, flavoursome, firm red tomatoes
1 cup each: red, yellow cherry tomatoes
4 anchovies, drained and chopped
8 kalamata olives, pitted & sliced
2 Tbsp capers, rinsed & drained
100g fresh mozzarella, sliced or diced
Dressing: 2 Tbsp each: basil pesto, extra virgin olive oil, lemon juice
freshly ground black pepper to taste
METHOD
Thickly slice the red tomatoes and overlap on a flat serving plate. Halve the cherry tomatoes and place on top of the red tomato slices. Dot with the anchovies, olives, capers and mozzarella.
Whisk the pesto, olive oil and lemon juice to taste. Just before serving, drizzle with the pesto and sprinkle with black pepper. - Serves 4-6
MICROWAVED TOMATO RELISH
INGREDIENTS
1 large onion, diced
1 cup malt vinegar
750g tomatoes, skinned & chopped
1 large green-skinned apple, peeled & diced
1/2 cup sugar
1 Tbsp smoked paprika
pinch cayenne pepper
1/4 tsp mustard powder
2 Tbsp lemon juice
METHOD
Place the onion in a large, microwave-proof bowl or casserole. Cover and cook on high power for 3 minutes. Stir in the remaining ingredients. Cook, uncovered, for about 30 minutes, stirring occasionally. The mixture should be slightly thickened. Pour into hot sterilised jars and seal. - Makes about 4 cups
ITALIAN-STYLE SUMMER TOMATO PASTA
Use Roma or plum tomatoes, if at all possible.
INGREDIENTS
250g spiral pasta.
500g tomatoes, peeled, seeded & chopped
1 small red onion, finely diced
1/4 cup pitted black olives, sliced
3 Tbsp each: extra virgin olive oil, balsamic vinegar
flaky sea salt & freshly ground black pepper to taste
2 Tbsp each: chopped mint, chives
1/4 cup small basil leaves
METHOD
Cook the pasta according to the packet instructions.
Meanwhile, combine the tomatoes, onion, olives, oil, vinegar, salt and pepper in a bowl.
Drain the pasta and add while still very hot to the tomato mixture. Add the herbs and toss until well combined. - Serves 4