In the corner of the Ottolenghi test kitchen stands a solitary tomato plant, sprouted from a single seed of a squashed datterini tomato. Initially, we didn’t have high hopes for its growth. However, to our surprise, it flourished and recently bore a harvest of five small tomatoes. We savored these by cutting them in half, sprinkling them with salt and a drizzle of oil, and indulging in their simplicity. Sometimes, the joy of a single tomato can be just as gratifying as a salad brimming with seasonal abundance. The choice is yours.
Tomatoes with Mango Miso Dressing (pictured top)
The combination of tomatoes and mango creates a delectable and vibrant side dish, perfect for a barbecue or light lunch.
Prep: 25 minutes
Marinate: 20 minutes+
Cook: 45 minutes
Serves: 2-4
For the Mango Miso Dressing:
– 90ml canned sweetened mango puree (try East End’s alphonso pulp)
– Juice of 2 limes (approximately 3 tbsp)
– 1½ tsp white miso paste
– Flaked sea salt and black pepper
– 90ml sunflower oil
For the Herb Dressing:
– 10g basil leaves
– 10g mint leaves
– 1 green chilli (10g), seeds and pith discarded if desired
– 3 tbsp sunflower oil
For the Tomatoes:
– 500g mixed ripe tomatoes, small ones halved, larger ones quartered
– 1 ripe mango, peeled and cut into chunks
– 1 small red onion, thinly sliced (use a mandoline if available)
– ⅔ tsp nigella seeds
To make the mango miso dressing, combine the mango puree, lime juice, miso paste, and half a teaspoon of salt in a medium bowl. Gradually whisk in the sunflower oil until a smooth dressing forms. Set aside.
In a medium bowl, combine the chopped tomatoes, mango chunks, 80ml of the mango miso dressing, and three-quarters of a teaspoon of salt. Gently mix, then let the mixture marinate for 20-30 minutes. Drain in a colander and discard the excess liquid.
For the herb dressing, roughly chop the basil, mint, and green chilli. In a small bowl, combine them with the sunflower oil, a quarter-teaspoon of salt, and a generous sprinkle of black pepper.
Prepare the tomatoes for serving by arranging half of the sliced onions on a platter. Add the drained tomatoes and mangoes on top, then drizzle with the remaining mango miso dressing. Spoon the herb dressing over the mixture and garnish with the remaining sliced onions. Finish by sprinkling nigella seeds on top. Serve and enjoy!
Confit Tomato Pasta with Dukkah Pangrattato
Yotam Ottolenghi’s confit tomato pasta with dukkah pangrattato showcases the delectable flavors of small datterini tomatoes. These sweet gems, perfect for a tomato sauce due to their flesh-to-seed ratio, can be substituted with cherry tomatoes if desired. For convenience, the tomatoes can be confited and the crunchy topping prepared in advance. However, the pasta should be prepared just before serving and tossed with the warmed tomatoes for optimal flavor.
Prep: 10 minutes
Cook: 50 minutes
Serves: 4
For the Confit Tomatoes:
– 500g datterini or cherry tomatoes
– 2 tbsp tomato paste
– 1 head of garlic, top 1-2cm sliced off
– 145ml olive oil
– Salt
– 25g basil leaves
– 5 sprigs fresh oregano (approximately 1 tbsp leaves)
– 80g creme fraiche
– 320g conchiglie or similar short pasta shape (such as orecchiette)
– 40g pecorino romano or parmesan, shaved with a peeler
For the Pangrattato:
– 1 slice of sourdough, crust removed and torn into chunks (50g)
– 35g blanched almonds
– 1 tbsp coriander seeds
– 1 tsp cumin seeds
– 1 tbsp sesame seeds
Preheat the oven to 200C (180C fan)/390F/gas 6. In a 20cm x 30cm baking tray, combine the tomatoes, tomato paste, garlic, 100ml of olive oil, and half a teaspoon of salt. Roast for 30 minutes, stirring halfway, until the tomatoes burst and caramelize. Squeeze the garlic cloves from their skins into the sauce, discarding the skins. Leave the oven on.
Meanwhile, prepare the pangrattato. In a small food processor, blitz the bread, almonds, coriander seeds, and cumin seeds until coarse crumbs form. Stir in a tablespoon of olive oil and a quarter-teaspoon of salt. Spread the mixture on a baking tray and roast for five minutes. Add the sesame seeds and bake for another three minutes until golden. Set aside.
Clean the food processor and add the basil and oregano. Pulse until finely chopped, then stir in the remaining two tablespoons of olive oil and a pinch of salt.
In a small bowl, combine the creme fraiche with one and a half tablespoons of water. Set aside.
About 10 minutes before the tomatoes finish cooking, bring a large saucepan of salted water to a boil and cook the pasta according to the package instructions. Reserve 100ml of the pasta water, then drain the pasta and add it to the tomato tray. Mix well until the sauce coats the pasta, then fold in the pecorino. Sprinkle the pangrattato on top and finish with dollops of the herb mixture. Serve and enjoy!
Summer Tomato Soup with Crab and Salted Peanuts
Yotam Ottolenghi’s summer tomato soup with crab and salted peanuts draws inspiration from the refreshing chilled soups primarily found in Spanish cuisine. The recipe embraces a slightly textured finish, but you have the option to sieve the mixture for a smoother consistency. For added convenience, the soup can be prepared a day in advance, allowing for blending again before serving, if needed.
Prep: 20 minutes
Cook: 15 minutes
Serves: 4 as a starter
For the Ginger Oil:
– 60ml olive oil
– 2 garlic cloves, crushed
– 15g ginger, finely grated (approximately 10g)
– ½ tsp fennel seeds, coarsely crushed
– Sea salt and black pepper
For the Tomato Soup:
– 9 large ripe plum tomatoes (approximately 850g), halved widthways
– 2 tsp rice-wine vinegar
– 1 red chilli, roughly chopped (seeds and pith discarded if desired)
– 1½ tbsp olive oil
– 1½ tsp lime juice
– ¾ tsp soy sauce
For the Crab and Peanut Salad:
– 100g white crab meat
– 30g roasted salted peanuts, roughly chopped
– ½ red chilli, finely chopped (seeds and pith discarded if desired)
– Zest of 1 lime (approximately 1 tsp)
– Juice of 1 lime (approximately 2 tsp)
– 1½ tbsp roughly chopped coriander (approximately 5g)
In a small saucepan, combine all the ingredients for the ginger oil with a pinch of salt. Place the saucepan over medium heat and cook for two minutes, stirring frequently, until fragrant but not colored. Remove from the heat and allow to cool.
Deseed two of the tomato halves, reserving the seeds. Finely chop the flesh into 5mm pieces and place in a medium bowl. Add all the ingredients for the crab and peanut salad, except for the peanuts. Season with an eighth of a teaspoon of salt and a generous grind of pepper. If making ahead, add the peanuts just before serving.
In a blender, combine all the ingredients for the soup, including the reserved tomato seeds and half a teaspoon of salt. Blitz for a minute or two until completely smooth. Divide the soup among four wide, shallow bowls and drizzle with the ginger oil. Top each bowl with a generous portion of the crab mixture. Serve and enjoy!
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