Celebrate British Tomato Fortnight with these super tomato recipes…

It’s #nationaltomatofortnight and we are eating Sweet #piccolo British Tomatoes from Eric Wall Tomatoes you should taste them they’re divine!

We created this scrummy Roasted Piccolo & garlic meatball tagliatelle with these super sweet Piccolo’s – it was such a simple recipe – and we don’t do much in the way of measuring when we’re mid cook! So excuse no exact measurements on this!

We made a simple sauce (passata) with some blended Piccolo tomatoes and lightly roasted tomatoes (season with salt and pepper) we then heated this through with a couple of teaspoons of crushed garlic to taste and added some basil (you can use dried or fresh)

Whilst this was being prepped, meatballs were grilled and 2 tagliatelle nests were cooked to packed instructions too!

Finally we halved a handful of tomatoes, and sprinkled them over the top and added half a vine of extra whole ones too!

Now check out these other tasty creations below from British Tomatoes

Pasta

SEAFOOD & TOMATO PASTA

Who doesn’t love pasta and seafood? Even the new Duchess of Sussex herself (Meghan) allegedly does – so this deliciously simple dish combines the two with Great British Tomatoes!

Serves 2       Prep time: 10 minutes      Cooking: 15 minutes    Price: £9.21

3tbsp olive oil – 14p

4 British Large Vine Tomatoes, skinned and finely chopped – 76p

1 red onion, finely chopped – 22p

Few drops of balsamic vinegar

160g small scallops – £4.14

180g tagliatelle or linguine – 25p

200g cooked, peeled prawns – £2.00

2tbsp chopped fresh parsley, plus extra to garnish – 67p

6-8 British Baby Plum Tomatoes, halved – 40p

30g Parmesan cheese, finely grated – 63p

Salt and freshly ground black pepper

1 Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.

2 Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes, until tender.

3 Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and baby plum tomatoes. Cook, stirring, for about 1 minute, until heated through.

4 Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls or plates. Serve, sprinkled with Parmesan cheese and extra parsley.

Cook’s tip: To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.   

Tart

OVEN-ROASTED TOMATO, SPINACH AND MOZZARELLA TART

This gorgeous main course tart is made with filo pastry brushed with melted butter – filled with oven-roasted British vine tomatoes with wilted spinach, mozzarella and basil. It’s a simple yet super tasty summery dish!

Serves 8       Prep time: 25 minutes      Cooking: 30 minutes

Suitable for vegetarians   Price: £7.46

12 British Medium Vine Tomatoes, halved – £2.00

1tbsp olive oil – 10p

200g young spinach, washed – £1.50

270g pack filo pastry sheets, thawed if frozen – £1.50

100g butter, melted – 56p

2 x 125g balls mozzarella, sliced – £1.00

2 eggs – 30p

150ml single cream – 50p

Salt and freshly ground black pepper

Basil leaves, to garnish

1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Put the tomatoes into a roasting tin, drizzle with olive oil and season with a little salt and pepper. Roast for 10-15 minutes, then cool.

2 Put the spinach into a colander and slowly pour a kettleful of boiling water over it to wilt the leaves. Leave to cool.

3 Unroll the sheets of filo pastry. Brush each one with melted butter and stack them one on top of the other on a large greased baking sheet, criss-crossing them as you layer them. Gather and scrunch the edges, bringing them together to form a border.

4 Squeeze the excess moisture from the spinach, then arrange on the tart with the tomatoes and mozzarella. Beat the eggs and single cream together and season with salt and pepper. Pour into the tart case. Bake for 20-25 minutes until set and golden. Serve, garnished with basil leaves.

Cook’s tip: It’s easy to make this tart for 4 people – simply halve the quantities and reduce the size of the tart.

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