July brought the tomato for One Ingredient Challenge. This is an ingredient most of us probably use often, both fresh and tinned. I have not had much success with growing them. The heavy rains we had earlier this month do make the tomato prone to rotting even before they have got close to ripening. I find them a frustrating plant to grow!
There have been lots of wonderful entries to this month’s challenge, so if you need any tomato inspiration, look no further!
First to enter was Heidi at Mamacook with a Tomato and Goat’s Cheese Tart. Such a good recipe and it only needs 4 ingredients. Sometimes simple can be so good and Heidi had baked up a lovely summery tart using puff pastry, soft goat’s cheese, tomatoes. The only other ingredient is milk to glaze the pastry with. Perfect!
Jenny at Mummy Mishaps baked up a Tomato Fruit Cake. I think this is an inspired idea. Jenny adapted a carrot cake recipe and it includes cherry tomatoes, raisins and spices and orange. I can’t believe how good it looks. After all, tomatoes are a fruit with seeds. Very original, just what I like, a creative cook!
Galina at Chez Maximka baked some Cuor di bue tomatoes stuffed with rice and minced turkey. Galina was sent these amazing looking tomatoes in her Abel & Cole veg box and decided to create a dish that used them up as a main course. They are packed full of goodies like oregano, red onion, Parmesan along with the turkey and rice. Delicious and something I would be happy to eat both hot and cold!
Janice at FarmerGirl Kitchen cooked up a Roasted Courgette, Tomato, Feta and Basil Tart. Rich buttery shortcrust pastry filled with roasted veggies means that the tart does not have any sogginess to it as the vegetables are pre-cooked and sweet, sticky and lovely. Feta is also a cheese I use tons of in the summer. Love the salty tang!
Karen at Lavender & Lovage entered Bearnaise, Blue Cheese & Red Onion Burgers. I could happily live by a good burger alone and Karen’s has all the ingredients to make it top of my list. She uses local French Charolaise beef which is a great start. The burgers include very little other than pepper. If the beef is as good as this, then why mask it with lots of seasonings. A good dollop of Bearnaise and a slab of French blue cheese elevates this into burger heaven!
Another entry from Karen is her Roasted Red Pepper and Tomato Tapenade topped BBQ Cod. Making your own tapenade is such a good idea. It’s such a versatile sauce and can be used in pastas, pizzas, breads and as a topping for a good piece of cod! It’s a great recipe and all you do is blitz all the ingredients in a food processor. This is a deliciously summery dish and goes perfectly with her hot potato salad with mint and spring onions. Superb!
Jaqueline at How to be a gourmand made a Dragon Boat Gazpacho. Dragon boat racing is an event that takes place in Hong Kong (where she now lives) and Jacqueline made this soup as a thirst quencher and something that she thought would be a welcome light savoury dish for those taking part in the boat race. Her adaptations include a fabulous sounding garnish of chorizo and olives. And she includes chilli in her gazpacho which gets my approval!
Camilla at Fab Food 4 All put together a Quick Nicoise Salad. Camilla uses some great ingredients to make her salad Nicoise including avocado, olives, tuna, egg and tomatoes on a bed of leaves. The quick creamy garlicky dressing does sound like the perfect sauce to accompany this and she serves it with garlic bread. In my house that would win me a lot of votes, good thinking!
Sian at Fishfingers For Tea cooked a Roast Squash Tomato and Chicken Pasta. Life is pretty busy at the moment with school holidays. don’t know about you but there is no rest in our house from 7 til 9 most evenings. So, suppers have to be easy and quick. Sian’s pasta dish is a good to know recipe. Simple yet absolutely yummy for both adults and children alike. Roasted squash and tomatoes are combined with leftover chicken and some Feta cheese. Add pasta et Voila, dinner done!
Vanesther at Bangers & Mash created a Slow Roasted Tomato & Oregano Pizza. Pizza making in our house is loved by all. It is a great way for kids to help with their food and they do love to create their own pizzas and eat them up proudly once out of the oven. Adding slow roast tomatoes does give another dimension to the flavour. Oregano is a herb I used lots of too as there is so much growing in my garden. A great seasonal pizza!
Another entry from Karen at Lavender & Lovage next…...Stuffed Tomatoes With Oats and Herbs. I love this dish. Flvours such as fresh oregano, onion, garlic and Parmesan. But also OATS. Not only do they taste good but they make the dish so economical. You can replace half of the meat with some oats or even use Quorn mince as a veggie alternative. Haggis uses oats to pad out the filling and that is something I absolutely love. So I know this is a dish for me!
Helen at Fuss Free Flavours baked up some Tomato Chutney Rolls. Helen cleverly used up half a jar of her home made chutney (found lurking in the fridge) in these super yummy looking bread rolls. She also used some wholewheat spelt flour as well as strong white flour. I imagine the taste of these rolls would go perfectly with a very good strong British Cheddar cheese. They are such a lovely colour too!
Ren from Fabulicious Food sent over a Tomato and Fresh Buffalo Mozzarella Salad. Ren’s salad highlights all that is good about this time of the year. First and foremost the humble tomato. When it has been paired with a good buffalo mozzarella, rocket, olives, top notch olive oil and a balsamic glaze, what more can I say? Just eat it and enjoy. The flavours speak for themselves!
Jen at Blue Kitchen Bakes entered a Tomato & Basil Tart. Jen made this tart twice. Once with shortcrust pastry and again using an olive oil pastry as she had run out of butter. I can imagine this working really well, especially with the creme fraiche and wholegrain mustard topping. A lovely idea. The flavours would compliment the pastry and the tomato and basil top layer beautifully!
Katie at Feeding Boys entered a Yellow Tomato Pasta Sauce. Every one of us must have made countless tomato based pasta sauces. What I like about this version is the wonderful looking little Italian yellow tomatoes which are preserved in glass jars either in water or their own juice. They are not available yet in the UK, but I will be looking out for them as soon as they are. They must elevate the simple tomato sauce onto another level, delizioso!
Next up, I have my own entry to the challenge A Gratin of Tomatoes. A recipe that bakes tomatoes with garlic, cream, Sherry and Oegano. Simple but good!
Nazima at Working London Mummy baked a Tomato & Herb Focaccia. This is a bread I love to make and I can tell you it always gets a wow from guests. Nazima added fresh oregano to her dough and adds slow roast tomatoes, baked with rosemary and balsamic vinegar to the top of the loaf. I will be making this to take to my good friend’s house on Saturday…..I know she will be delighted!
Katherine from Leeks & Limoni entered a Tomato, Basil & Mozzarella Pasta. Katherine suggests this is a dish that can be enjoyed both hot and cold. The Italians eat it both ways and I sometimes prefer a cold pasta dishing summer. Such a lovely meal that I often throw together with these very ingredients myself. The basil is essential, not only for colour, but a fragrance and wonderful taste. Classic flavours well executed never go out of fashion!
I hope you have enjoyed reading this month’s round-up . Such a brilliant celebration of all things tomato. Thanks so much to all who entered and remember to check out WORKING LONDON MUMMY for August’s chosen ingredient.