We're to-ma-toed!!

Next week’s British Tomato Week organised by the British Tomato Growers Association got us thinking about all things tomato. We do love our tomatoes here! Tomatoes have long been one of the staples in cooking worldwide. They are used extensively across all cuisines due to their availability around the world. They've even made an entry on our drinks lists with bloody Mary's topping the list. Britain’s annual consumption of tomatoes is just shy of 500,000 metric tonnes, of which almost 92,000 metric tonnes are from British farmed tomatoes

We have long been talking of the virtues of ‘Buy British’. Our visit to Nutbourne Nurseries last summer really made us understand the time and effort our farmers are putting into developing tomatoes and bringing us the best produce notwithstanding rising . We must support them in every way we can, especially when the end product is so irresistible.

British Tomato Week at your workplace

This week has given us an excellent reason to share our love for British tomatoes with our diners. They are some of the most flavorful and succulent varieties and we will be using them in a range of different dishes across our menu -  tomato & tapenade tart accompanying roast turkey; tomato and penne pasta bake; sun dried tomato dressing with courgette salad; roasted vine tomatoes in chimmichurri rice salad and of course a tomato & basil soup.

British Tomato Week at home

To support the British Tomato week, most supermarkets are currently stocking British tomatoes. You can get involved in some tomato action too. Matt Byne, our food Director, has shared these simple things you can do at home to enjoy the various British tomatoes.

Cherry tomatoes

  • Cut in half and slowly dried in a low oven with thyme, rosemary and garlic, sea salt & olive oil
  • Cooked whole with sugar, vinegar and aromatics like bay leaves to make sweet and sour tomatoes.
  • Great in salad, perfect size and flavour
  • Great to top a focaccia before baking.

surprisingly, tomatoes are fine in the fridgePlum tomatoes

  • Good for making a Gazpacho
  • As a tart on crisp puff pastry, with courgettes and black olives.
  • Chargrilled to blacken the skin and then blended whole, add in chopped red onion, coriander, fresh chilli, salt and lime. The charred skin gives a pleasant smokiness (Tip from Chef Susi :) )

On vine tomatoes

  • Sliced, served raw with extra virgin olive oil, sea salt, fresh picked baby basil
  • Good for roasting on the vine and garnishing dishes.

Mixed heritage (the colourful ones)

  • Sliced, served raw with extra virgin olive oil, sea salt, fresh picked baby basil
  • Cut in half and slowly dried in a low oven with thyme, rosemary and garlic, sea salt & olive oil

Beefsteak

  • Great for stuffed tomatoes, adding a topping and then roasting whole.
  • Great for making salsa

MM or MMM

  • Used to make chutneys along with other fruits and spices.
  • Roasted and then used for soups & sauces.

Do send in pictures of your creations - Tag us on Twitter or Instagram with @JustHospitality. Get in touch with us if you’d like any particular recipe or need any other tips.

Let’s get to-ma-toey!!