3 ways with tomatoes, oven roasted and preserved in oil, for a light bruschetta lunch or baked with cheese in a simple satisfying tart.
The humble tomato!
If asked about my favourite ingredients, the humble tomato is right up there, my favourite fruit and probably the one thing I eat more of than anything else. Fresh, roasted, sun-blushed, tinned and added to food, I eat tomatoes in all forms! Walk into my kitchen and alongside the fruit bowl is a bowl set aside just for tomatoes which my children and I eat like sweets.
My love of tomatoes stems from childhood when my Dad had a greenhouse full of tomato plants. He would walk through the garden while telling me to put out my hand so that he could drop a tomato in it, warm with the sun, straight from the greenhouse and no better way to eat a tomato. Consequently, this has of course led to me being exceptionally fussy about the tomatoes I eat!
My inspiration for today’s recipes are simple. Michelle makes delicious oven roasted tomatoes and is always generous enough to share a jar with me.
While I was looking at the last jar she gifted, I decided that I must make them the star of a tart. The bruschetta is a favourite summer lunch, tomatoes with bread, olive oil and fresh herbs, mmm!
For more tomato based recipes have a look at our tomato risotto.