Tomato Tart, Sunblush Tomatoes,Tomatoes on Toast and Tomato Sauce
4 brilliant ways to use up the last of the season's tomatoes! Tomato Tart, Sunblush Tomatoes,Tomatoes on Toast and Tomato Sauce.
Ingredients
Tomato Tart - serves 6
- 500g tomatoes, sliced
- 300g all butter puff pastry, rolled
- 3 tsp grain mustard
- Few sprigs of thyme
- 1 egg yolk
Sunblush Tomatoes
- 500g cherry tomatoes
- Few sprigs of thyme
- Olive oil
- Salt and pepper
Tomatoes on Toast - serves 4
- 4 slices sourdough
- 50ml olive oil
- 4 large tomatoes
- 1 clove garlic
- Salt and pepper
Tomato Sauce - serves 4
- 1x 400g tin tomatoes
- 2 cloves garlic, crushed
- 1 small bunch basil
- 75ml olive oil
- 1 small red chilli
- 6 ripe tomatoes sliced, or optional skins and leftovers from the tart and toasts
Method
Tomato tart
Pre-heat the oven to 200°C.
Pop the rolled out pastry onto a large baking tray lined with paper, using a butter knife cut an edge all the way around about 1 cm and prick the centre all over with a fork. Spread over the grain mustard and evenly top with tomatoes.
Sprinkle on the thyme, season with black pepper and brush the edges with egg wash.
Place into the oven and bake for 40 minutes.
Sunblush Tomatoes:
Pre-heat the oven to 180°C
Cut the tomatoes in half, place on a tray sprinkle over thyme, season and drizzle in oil. Roast for 20 minutes.
Tomatoes on Toast:
Drizzle half the olive oil over the bread and toast until charred. For the topping ½ the tomatoes and grate over a sieve and bowl with a box grater, crush the garlic with a little salt until it resembles a fine paste mix into the tomato pulp with the rest of the olive oil, spoon onto the toasts.
Tomato sauce
Fry the garlic in oil for a minute add the basil then chilli cook for a further minute. Then, add all the tomatoes gently simmer for 45 minutes.
Ingredients
Tomato Tart - serves 6
- 500g tomatoes, sliced
- 300g all butter puff pastry, rolled
- 3 tsp grain mustard
- Few sprigs of thyme
- 1 egg yolk
Sunblush Tomatoes
- 500g cherry tomatoes
- Few sprigs of thyme
- Olive oil
- Salt and pepper
Tomatoes on Toast - serves 4
- 4 slices sourdough
- 50ml olive oil
- 4 large tomatoes
- 1 clove garlic
- Salt and pepper
Tomato Sauce - serves 4
- 1x 400g tin tomatoes
- 2 cloves garlic, crushed
- 1 small bunch basil
- 75ml olive oil
- 1 small red chilli
- 6 ripe tomatoes sliced, or optional skins and leftovers from the tart and toasts
Method
Tomato tart
Pre-heat the oven to 200°C.
Pop the rolled out pastry onto a large baking tray lined with paper, using a butter knife cut an edge all the way around about 1 cm and prick the centre all over with a fork. Spread over the grain mustard and evenly top with tomatoes.
Sprinkle on the thyme, season with black pepper and brush the edges with egg wash.
Place into the oven and bake for 40 minutes.
Sunblush Tomatoes:
Pre-heat the oven to 180°C
Cut the tomatoes in half, place on a tray sprinkle over thyme, season and drizzle in oil. Roast for 20 minutes.
Tomatoes on Toast:
Drizzle half the olive oil over the bread and toast until charred. For the topping ½ the tomatoes and grate over a sieve and bowl with a box grater, crush the garlic with a little salt until it resembles a fine paste mix into the tomato pulp with the rest of the olive oil, spoon onto the toasts.
Tomato sauce
Fry the garlic in oil for a minute add the basil then chilli cook for a further minute. Then, add all the tomatoes gently simmer for 45 minutes.
