Tomatoes Are The Love Apples Of Every Cook’s Life

Tomatoes are also affectionately known as love apples and what an apt name for an ingredient so popular and so versatile.

Tomatoes are also affectionately known as love apples and what an apt name for an ingredient so popular and so versatile. They can be used in salads, in sauces, as a garnish, fried, grilled, pickled, dried, made to a paste or passata, canned, and used as a colouring for pasta.

Even eaten plucked straight from the vine in the garden, they are most delicious. These days you can find so many different varieties and colours of tomatoes, ranging from green to yellow, black, purple and of course the most common: deep, rich, vibrant, ripe red.

Whatever the colour, the flavour of tomato may be diverse but each and every one is equally delicious, sweet and tasty.

Here are a few ideas for what you can do with tomatoes. If all else fails, just fry a few thick slices smooshed onto toast of your choice. You can’t go wrong.

Tomatoes Are The Love Apples Of Every Cook's Life | Cooking Clue | The Eater's Manifesto

Baked Tomato Nests

A delicious and tasty side dish
Servings 4
Total Time 30 mins

Ingredients
 
 

  • 4 large ripe tomatoes
  • 4 large eggs
  • 4 tbsp double cream
  • 4 tbsp grated parmesan or manchego cheese
  • Salt and pepper to taste

Instructions
 

  • Pre-heat the oven to 180 °C
  • Cut a slice off the top of the tomatoes
  • Using a teaspoon, carefully scoop out pulp and seeds, taking care not to pierce through the shells
  • Turn the tomato shells upside down on paper towel and leave to drain for 15 minutes
  • Season the insides of the tomatoes with salt and pepper
  • Place the tomato shells in an ovenproof dish just large enough to hold them in a single layer
  • Carefully break one egg into each tomato shell
  • Top each shell with 1 tablespoon of cream and 1 tablespoon of grated cheese
  • Bake in the oven for 15-20 minutes or until the eggs are just set

Notes

Serve for breakfast with some bacon or for lunch alongside a grilled steak
Course: Sides
Keyword: sides, tomato, vegetable

Tomatoes Are The Love Apples Of Every Cook's Life | Cooking Clue | The Eater's Manifesto

Tangy Tomato Relish

A versatile condiment that goes with almost everything from pizza, to burgers, steaks or with eggs for breakfast
Servings 4
Total Time 1 hr

Ingredients
 
 

  • 500 g cherry or small roma tomatoes
  • ½ cup light brown sugar
  • 7 tbsp white wine vinegar
  • 2 pieces preserved stem ginger
  • 1 lime
  • 1 tsp salt

Instructions
 

  • Coarsely chop the ginger
  • Thinly slice the lime then chop into small pieces (don’t remove the rind)
  • Place the whole cherry tomatoes, sugar, vinegar, ginger, lime and salt into a saucepan
  • Bring to the boil, stirring until the sugar dissolves
  • Simmer rapidly for 45 minutes
  • Stir every now and then until the liquid has evaporated and the relish is thick and pulpy
  • Allow the relish to cool for about 5 minutes then spoon into sterilised jars
  • Store in the fridge for up to 6 weeks

Notes

You’ll love this relish with grilled or fried lamb or pork.
Also goes really well with oily fish like mackerel.
Course: Sauces and Spices
Keyword: condiments, relish, sauces, tomato

Tomatoes Are The Love Apples Of Every Cook's Life | Cooking Clue | The Eater's Manifesto

Classic Margherita Pizza

Margherita pizza is known for having the colours of the Italian flag. Simply delicious
Servings 2
Total Time 1 hr 30 mins

Ingredients
 
 

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 1 x 400g can chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh basil chopped
  • 150 g mozzarella cheese
  • 4 ripe tomatoes sliced
  • 6-8 fresh basil leaves
  • 2 tablespoons grated parmesan cheese
  • Pinch of granulated sugar
  • Salt and pepper to taste

Pizza base

  • 2 cups strong white bread flour
  • 1 teaspoon salt
  • ½ teaspoon rapid /instant dried yeast
  • 1 tablespoon olive oil
  • cup warm water

Instructions
 

  • Pre-heat the oven to 220 °C
  • Place the pizza base dry ingredients into a bowl
  • Add the oil and water
  • Mix to a soft dough and knead for 10 minutes
  • Cover and put into a warm place until doubled in size
  • Start making the sauce by frying the onion and garlic for 5 minutes in half of the oil
  • Stir in the tomatoes, tomato paste and sugar and cook for 5 minutes
  • Stir in the basil and seasoning and set aside
  • Go back to the dough and knead lightly for 5 minutes
  • Roll out into a round and place on a baking sheet
  • Use a spoon to evenly spread the tomato topping over the base
  • Cut the mozzarella cheese and fresh tomatoes into thick slices
  • Arrange them in a circle alternating the cheese with the tomato slices
  • Roughly tear the basil leaves and add to the pizza
  • Sprinkle with parmesan cheese and drizzle with the remaining oil
  • Season well
  • Bake for 15-20 minutes until crisp and golden
  • Serve immediately

Notes

If you’re in a rush then use a store-bought pizza base
Course: Mains
Keyword: mains, margherita, pizza
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12/07/2022 06:17 pm GMT

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