FOOD
The Isle of Wight Tomato season is now in full flow and despite the heavy rainfall we have seen in April the Islands Tomato Stall have been busy.
Pink Beef A Shiny Pink Finish, great
Stuffed and Roasted to bring out its natural sweetness
Green Zebra A slightly soft finished with
a great acidity. Makes a great tomato salsa
Marmonde Classic French Style Beef Best eaten slightly green with olive oil & salt.
Chocolate Cherry A new variety to the Island, this
cherry has a light brown choco- laty finish. Eaten on its own, it is sweet and full flavoured.
Stuffed Heritage Tomatoes with Roasted Tomatoes
By Paul Thomas of The Tomato Stall
This season sees some new and exciting speciality tomato varieties making their first appearance on the Island – including a purple plum, a chocolate cherry, a red zebra stripe, a green Spanish style beef tomato to name but a few.
You can find them every Friday at Newport farmers’ market and their produce is available through a range of local Island retailers visit
www.thetomatostall.co.uk
64
www.styleofwight.co.uk INGREDIENTS
• 8 large Heritage Tomatoes (Marmonde, Coeur de beuf, Golden Beef, Eva Purple Ball, Golden Beef )
• 4tbsp olive oil
• 1 small onion, finely chopped • 2 I.O.W Garlic cloves, crushed • 150g basmati rice • 30g Tomato Stall Roasted Tomatoes • 300ml hot vegetable stock • 15g fresh basil leaves, finely shredded • Finely grated zest of ½ a lemon • 35g Isle of Wight Gally Bagger Cheese • Mixed salad to serve
Red Zebra A fantastic shiny red and
orange appearance. Great sliced into salads or fantastic roasted with a little olive oil
METHOD
Preheat the oven to 190C/ gas 5. Cut a 2cm thick slice off the top of each beef tomato. Scoop out the pulp into a bowl and set aside. Over a medium heat, fry the onion and garlic in the oil until soft, but not browned. Add the tomato pulp to the pan. Increase the heat slightly and sim- mer for about 10 minutes until reduced. Add the rice, roasted tomatoes and the vegetable stock. Cover and leave to cook gently over a low heat for 10 minutes, until the rice is just half-cooked. Stir in the basil, lemon and Gally Bagger cheese. Put the hollowed-out tomatoes in a lightly oiled baking dish and fill them with the rice mixture. Replace the tops and bake in the oven for 25-30 minutes, until the to- matoes are tender and the rice is cooked through. Garnish with basil leaves and serve a crisp mixed salad
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