I subscribe to quite a few food magazines and one of them this month reviewed ‘Tomato Stall’ – an on-line delivery service from the Isle of Wight, that supplies heritage or heirloom tomatoes along with other tempting foodstuffs like a tomato jam, a tomato cordial and sunshine-yellow tomato juice. There was an offer available, and since it doesn’t take me too long to be persuaded I need something, I made my choices and waited for delivery. True to their word on delivery and described very accurately, my goodies arrived fresh, intact and when expected.
So what did I order? Well first and foremost some tomatoes – which I have already started to use to make a variety of dishes.
I’ve started simply with a salad (see at the top of the blog) so that I can appreciate the colours and flavours of the fruit. It’s a simple affair of tomatoes with red onion, basil and a lemon flavoured fat-free dressing. It would make a lovely starter to a summer meal but also a fabulous accompaniment to a cold deli spread or barbecue feast!
TOMATO STALL SALAD WITH BASIL AND PARMESAN
250 g/8 oz fresh heritage or heirloom tomatoes, sliced or quartered
1/2 red onion, finely sliced
handful of fresh basil leaves, torn
5 tbsp fat-free French dressing
grated zest of 1/2 lemon
salt and freshly ground black pepper
20 g/scant 1 oz shaved Parmigiano Reggiano
1. Arrange the tomatoes, onion and basil on one large or 4 small serving plates.
2. Mix the dressing with the lemon zest and salt and pepper to taste.
3. Drizzle over the salad and top with the shaved Parmigiano Reggiano.
WLS PORTION: 1/2-1
CALORIES PER PORTION: 48
Then I made a sort-of tart – a very simple. unstructured affair using ready-rolled shortcrust pastry (you could use filo to reduce the carb and fat load – just use 2-3 sheets instead). It was gorgeous made with pesto, ham or bacon and the tomatoes. The ham or bacon is optional so if you’re a vegetarian simply ditch these. I found it sufficient in size to serve 4 for lunch with a side salad but if you’re catering for man-sized normal appetites then maybe 2-3 is more realistic. To make simply top the chosen pastry with a tablespoon pesto if liked. In turn sprinkle over about 225 g/8 oz chopped ham or cooked lean bacon. Add 250 g/8 oz sliced or pricked whole heritage/heirloom tomatoes and season to taste with salt and pepper. Spritz with a little low-fat cooking spray and bake in a preheated hot oven, 200 C/400 F, gas mark 6 for about 30 minutes until the pastry and tomatoes are cooked. Here’s what it looks like:
TOMATO STALL TART
And my portion on the bariatric portion plate with a little Coleslaw Dressed with Guacamole.
And other things I bought:
Well this tomato juice – made obviously with yellow tomatoes. Best served chilled from the refrigerator … Mr B says this is the best Sunshine Mary he’s ever had! I think it would also make a great yellow Gazpacho (see my recipe here).
You could also use some of the tomatoes to make:
* a frittata for brunch or lunchbox – served warm or cold
* a warm salad like our Radish and Halloumi Cheese one (recipe here)
* a pizza topping
* a quinoa salad with cheese (recipe here)
* or serve with warm rice and lentils in this Sea Bass dish (recipe here)
I still have the tomato cordial and tomato jam to sample – another post I think!