I promised a Tomato Tribute for today’s post.
It’s the ‘Mothership Tomato Salad’ from Jamie Oliver’s TV series and book ‘Jamie at Home’. On camera Jamie describes it as his ideal last supper.
The reason for it being a tribute, rather than just the trying out of a recipe, is that when I first watched Jamie grow and use such a wide variety of tomatoes; different colours, shapes, sizes I was seized by tomato envy.
His overflowing tomato basket seemed akin to the hidden treasure always unearthed at the end of children’s bygone story book adventures. And just as, after the sleuthers prise open the lid in awe, they scoop up the gold coins and run them through their fingers, so I wanted my own tomato treasure trove.
So after some germination, Tomato Lover came into being; both as a garden and blog.
And therefore I always knew when I had enough different varieties from tomatoes, grown by me; this is the first thing I’d make.
Here’s my version (as it’s minus the original’s garlic and oregano; we’ll call it the Satellite Salad):
The Tomatoes: Darby Stripe, Garden Pearl, Tigerella, Gardeners Delight, Cream Sausage, Tumbler, Sungold and Sungella, halved or quartered.
Put the tomatoes into a colander and grind salt over them. Toss them, grind some more salt, toss again and then pop the colander on top of a bowl and leave for 15 minutes. The tomatoes are now ready. (You don’t use the dripped through juice; the salt has drawn this moisture out so the tomatoes become even more tomatoey.)
The Dressing: Chop some red chilli (seeds removed), very finely, whisk 1 teaspoon of balsamic with 3 teaspoons of olive oil, add in the chilli.
The Mozzarella: Sprinkle with a little of the chopped red chilli.
The Eat: Tomatoes and mozzarella , drizzled dressing and scattered basil leaves.
I’d like it not to be my last supper. I’d like to be assured more tomatoey times lie ahead but if push came to scythe then as high notes to end on, this is a good one!
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