Wednesday, 19 August 2015

Assiette of Tomatoes

Tomatoes are lovely at this time of year, the perfect combination of sweetness, a touch of acidity with the perfume of summer.

My home grown tomatoes are finally at their fragrant best.  Resisting the urge to just eat them as they are or with the merest drizzle of olive oil and vinegar (delicious though that is), I decided to get a bit poncy.  Sorry, but I love tomatoes so much I decided to make myself an assiette of some of the most delicious ways to eat them.

This would be a pretty impressive starter for you and a loved one or perhaps your loved one should be yourself.  It might sound like a lot of faff for one person but as you might be able to tell from my hurried photographs, the smells and flavours were too fabulous to wait to eat!

Roast Tomatoes - Serves 1


A small handful of tomatoes
A few sprigs of herbs, I used thyme, parsley, basil and rosemary
A drizzle of olive oil


Heat a frying pan with the olive oil and preheat an oven to 200oC. 400F, Gas Mark 6.

Cut the tomatoes in half and fry cut side down in the frying pan for a minute or two, put cut side up into a baking dish and top with the chopped herbs and oil from the pan.  Bake for 15 mins or so until soft.  Serve warm rather than completely hot.

(You can always make extra of these and stir them into warm pasta.)

Goats Cheese and Tomato Layer - Serves 1


3 cherry tomatoes
1/2 tsp white wine vinegar
1/2 tsp extra virgin olive oil
1 tbsp soft, creamy goats cheese (spreadable, like cream cheese)
1 tsp each chopped fresh basil and parsley


Chop the cherry tomatoes and mix with the vinegar and oil.  Put in the bottom of a small jar or shot glass.

Mix the goats cheese with the herbs and top the tomatoes.  This might look like a very simple thing but trust me the combination is delicious.  Make it in a jar as well and you can take it with you as part of a delicious, impressive and jealousy inducing work lunch.

Bruschetta - Serves 1


1-2 slices of baguette
3-5 cherry tomatoes
A clove of garlic
Extra virgin olive oil
A couple of sprigs of basil
Seasoning (optional)


Dry fry the bread in a griddle pan.  While the bread is frying, chop the tomatoes and mix with a tsp of olive oil and some chopped basil with seasoning if liked.

When the bread is toasted, rub gently with the garlic, drizzle with a little olive oil and top with the tomatoes.  Serve as soon as possible.

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  1. Hi Heidi,
    Great recipe - sounds simple to make but healthy and tasty. Thanks for sharing on Real Food Fridays Pinned & twitted.

    1. Thank you. I love tomatoes at this time of year when they're at their best.


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