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Tomatoes: 3 ways

3 more ways with home grown tomatoes


1. Tomato and basil bruschetta

Mix diced ripe tomatoes with shredded basil leaves and season with salt and pepper. Grill slices of day-old wood-fired bread on both sides, and rub with a cloves of cut garlic. Drizzle a fruity extra virgin olive oil over the toast then spoon on the tomatoes and basil. Top with a few snipped chives.


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2. Tomato water

Chop a kilo of ripe tomatoes and pile into a clean muslin or new chux cloth with a pinch of good salt flakes. Tie the cloth and suspend over a bowl in the fridge overnight. The juice that drains from the tomatoes will be pale-coloured and intensely tomato flavoured. Serve chilled in shot glasses as a canapé, use in a cocktail, or serve with poached fish or prawns, either hot or chilled.


3. Roast tomato sauce

Cut roma tomatoes in half and arrange on a baking tray with a few unpeeled garlic cloves and an onion, halved. Drizzle with olive oil and season with salt flakes and freshly ground black pepper. Roast for 30 minutes at 160, then pile into a food processor and whiz. Add water for desired consistency. Use to dress pasta or to accompany pan-fried salmon or barbecued lamb.


Text: Robin Powell

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Author: Robin Powell