Tomato catch-up

Questions are being asked about those cheeky little packs of multi-coloured mini tomatoes available in greengrocers and supermarkets. “Why would growers bother putting baby green ones in the packs?” Well these very special tomatoes (called sweet green) are ripe, ready to eat and absolutely delicious. They add a point of difference to the rosy red and yellow world of toms.

I love the mixture as a salad — halved and drizzled with olive oil, crushed garlic, flaky sea salt and freshly ground black pepper. This combo can also be tossed together with hot pasta.

Another of my faves are the fleshy, oval, acid-free Roma (or plum) tomatoes. Because there is more flesh than pulp and seeds, they make great tomato ketchups and pasta sauces and are excellent on pizzas or tarts. These Italian charmers can also be sliced into salads.

If Romas are in short supply, I use all-purpose tomatoes for sauces and preserves. Just halve them around the circumference and squeeze out the seeds. If you intend to pass the sauce through a sieve then there’s no need to peel them. Otherwise, to make the peeling process easier, plunge the tomatoes into boiling water for 30 seconds then into icy water to cool.

Please store tomatoes at room temperature away from direct sunlight. They will continue to ripen and improve in flavour. Only refrigerate tomatoes if they are overripe. But don’t expect them to taste as good.

Enjoy your summer tomatoes — they are brimming with vitamin C and are a good source of vitamins A and E, niacin, potassium and lycopene. Tip: Cooked tomatoes have higher concentrations of lycopene than raw tomatoes.

Tomato tarte tatin

Serves 4

Tomatoes
1 kg Roma or plum tomatoes, halved lengthwise
¼ cup olive oil
Flaky sea salt and freshly ground black pepper to taste

Short pastry
1 cup plain flour
100g butter, chopped
2-3 Tbsp cold water

Topping
100g ricotta cheese
½ cup basil leaves
1 Tbsp small thyme sprigs
1-2 Tbsp balsamic vinegar

1. Heat the oven to 180C.
2. Place the tomatoes in a roasting pan. Drizzle with the oil. Season. Bake for 40 minutes. Cool.
3. Meanwhile, place the flour and butter in a food processor. Mix until well combine. Add enough water so the dough forms a ball. Wrap in plastic film. Chill for 30 minutes.
4. Increase the oven temperature to 200°C.
5. 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.
6. Dot with the ricotta, basil and thyme. Drizzle with the vinegar.

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Anchovy tomato salad

Serves 4-6

4 medium-sized, flavoursome, firm red tomatoes
1 cup each: red, yellow cherry tomatoes
4 anchovies, drained and chopped
8 kalamata olives, pitted and sliced
2 Tbsp capers, rinsed and 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

1. 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.
2. Whisk the pesto, olive oil and lemon juice to taste.
3. Just before serving, drizzle with the pesto and sprinkle with black pepper.

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Microwave tomato relish

Makes about 4 cups

1 large onion, diced
1 cup malt vinegar
750g tomatoes, skinned and chopped
1 large green-skinned apple, peeled and diced
½ cup sugar
1 Tbsp smoked paprika
Pinch cayenne pepper
¼ tsp mustard powder
2 Tbsp lemon juice

1. Place the onion in a large, microwave-proof bowl or casserole. Cover and cook on high power for 3 minutes.
2. Stir in the remaining ingredients. Cook, uncovered, for about 30 minutes, stirring occasionally. The mixture should be slightly thickened.
3. Pour into hot sterilised jars and seal.

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Italian-style summer tomato pasta

Use Roma or plum tomatoes, if possible. Serves 4

250g spiral pasta
500g tomatoes, peeled, seeded and chopped
1 small red onion, finely diced
¼ 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
¼ cup small basil leaves

1. Cook the pasta according to the packet instructions. Meanwhile, combine the tomatoes, onion, olives, oil, vinegar, salt and pepper in a bowl.
2. Drain the pasta and add while still very hot to the tomato mixture. Add the herbs and toss until well combined.

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