TOMATO-TASTIC RECIPES THE FLAVOUR OF SUMMER


Nothing screams summer more than a greenhouse full of tomatoes, all ripe for the picking.


Whether you grow your own or simply just love eating them, there’s no better time than now to enjoy delicious and versatile tomatoes. Tomatoes are not just for salads and soup, expert growers The Tomato Stall, based in the Isle of Wight, have lots of inspiring recipes to ensure we make the most of this summer delight especially when they are in abundant supply. The Isle of Wight is one of the sunniest places in the UK, making it the perfect place to grow the


tastiest tomatoes. With over 40 varieties grown every year, from the hearty beef to the naturally sweet Piccolo, the range of tomatoes available this year are better than ever.


“Flavour is our infatuation. We grow only the finest varieties and pick them when they are perfectly ripe so you can enjoy tomatoes as they should be,” says general manager Rob Waterhouse.


For more inspiration or to buy tomatoes and other tomato products direct, visit www.thetomatostall.co.uk


CL AIRE THOMSON’S ISLE OF WIGHT TOMATO AND SAFFRON RISOTTO


INGREDIENTS


serves: 4 n 450g Isle of Wight beefsteak or plum tomatoes, peeled if you like, any tough core removed, flesh and seeds roughly diced


n 2-3 shallots, peeled and finely chopped n 2 tbsp olive oil n 90ml dry white wine n 1 clove of garlic, peeled and finely sliced n Sprig of fresh thyme, leaves picked


METHOD


If peeling the tomatoes, have a large pan of boiling water ready, slash each of the tomatoes with a sharp knife and plunge into the boiling water for 10 seconds, removing with a slotted spoon and putting to one side until cool enough to handle. The skin should slip off easily. If not, plunge in boiling water for 5 seconds more. Work in batches if necessary. Remove any tough core from the tomatoes and roughly dice the tomatoes, flesh, seeds and all.


To make the risotto use a large saucepan over a moderate heat to cook the shallots in the oil for 3 minutes, to soften but not colour. Add the garlic and thyme leaves. Add the rice and stir briskly for a minute. The rice grains will go slightly milky and translucent at the edges.


Add the glass of wine, saffron and the soaking water and stir rapidly until all the liquid has been absorbed. Add the tomatoes and a tsp of salt and stir well for a minute more. Reduce the heat to moderate


– low. Add the stock, one ladleful at a time, ensuring each ladleful is absorbed into the rice before adding more. You should need to use all the stock, but risotto rice grains do vary in absorbency, so after around 15 minutes of cooking time taste the rice to check if it’s ready.


After this time, you should be nearing the rice being adequately cooked, tender but with a slight bite to the very centre of each grain, if not, continue cooking for 2 – 3 minutes more.


To finish the risotto, it must rest sufficiently. Add the butter and half the Parmesan, season well with salt and plenty of freshly ground black pepper, cover and set to one side for 5 minutes before serving.


Perfect risotto consistency is a creamy, soupy mass, one that glides across a plate if tilted. It should never be starchy or clump together in a tight mass. Serve immediately at the table with the remaining Parmesan.


n Pinch of saffron, steeped in 2 tbsp. of boiling water n 375g risotto rice n 700ml hot chicken or vegetable stock n 50g freshly grated Parmesan n 25g unsalted butter n Salt and freshly ground black pepper, to taste


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WINING & DINING RECIPE S TO TRY AT HOME


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