(solanum lycopersicum)
Easily grown in containers and with a fruiting season throughout mid to late summer in the UK, tomatoes are always a key ingredient on British menus. Their versatility is almost unequalled in the kitchen and their tangy sweetness also makes them a staple in many popular dishes in most countries’ national cuisines around the world.
Which tomato is best for what recipe?
Tomato varieties can often be used interchangeably, but with their slightly differing properties there is usually a tomato that works best in certain dishes. Some of the most popular varieties are given below:
- Cherry tomato/ Grape tomato (a more elongated version of the cherry tomato) As one of the sweetest varieties, the cherry tomato is amongst the best in its uncooked state and therefore ideal to get children interested in eating their veg. Use raw in salads, cold soups (see gazpacho recipe below) or cooked in simple pasta and risotto dishes to bring out the sweet flavour.
- Plum tomato – Most well-known for its inclusion in Italian cooking, however the big flavour of the plum tomato makes it a great kitchen all-rounder. Its lower water content also means that it’s another great option for salads and can offer a longer shelf life than other varieties.
- Beef tomato – One of the largest tomato varieties and great for slicing and layering. With a firm texture and higher water content these are the go-to tomato to stack in a burger. Delicious cooked and layered in recipes such as parmigiana melanzana or stuffed with vegetables, rice or mince.
- Sun dried tomato – The drying process removes most of the liquid from the tomato and intensifies its flavour giving it a slight saltiness. The sun dried tomato is usually preserved in olive oil and now most commonly used in pasta dishes and breads.
Try this delicious gazpacho recipe to showcase our native cherry tomatoes this summer.
Adam’s Cherry Tomato Gazpacho with Basil Oil
This light and refreshing cold soup serves 4 – 6 people as a starter. The basil oil adds a delicious twist and decorative element. Why not use any remaining oil to drizzle over a simple tomato and mozzarella salad?
Ingredients for the Gazpacho
2kg of cherry tomatoes (plus extra for garnish)
¼ of a peeled cucumber
¼ cup of peeled shallots
1 x garlic clove
100g of coriander
100g of basil (plus extra leaves for garnish)
80g of icing sugar
2 x tbsp. red wine vinegar
½tsp x chilli powder
200ml extra virgin olive oil
Salt and pepper to taste
Method
Roughly chop all the ingredients and leave to marinate in the fridge overnight (excluding the olive oil). On the following day, blitz in a high-speed blender until smooth, pass through a sieve. Return half the liquid to the blender and add the olive oil in a steady stream until combined. Add to the remaining liquid and chill in the fridge before serving.
For the Basil Oil
100g basil
100ml olive oil
Method
Pick the basil leaves and blanch in boiling water for 30 seconds. Refresh in iced water immediately. Once cool, squeeze all the excess liquid from the basil and place into a blender with half the olive oil. Blend on a high speed then add the remaining olive oil in a steady stream. Store in the fridge until around an hour before serving to bring the oil up to room temperature.
To serve
Serve the gazpacho in pre-cooled bowls, drizzle over the basil oil and garnish with a few basil leaves and slices of tomato.