So what would a Michelin starred chef do with 40kg of home-grown tomatoes?
Here’s the index of Paul Merretts’ home grown tomato recipes:
- Aubergine, Tomato and Coriander Salsa
- Tomato and Chilli Jam
- Roast Pepper Stew with Red Onion, Sausage, Tomato and Courgette
- Tomato Soup – either hot or chilled with Basil
- Warm Tomato Tart with Rocket Salad
- Crispy Squid with Fennel, Tomato & Lemon Coleslaw
- Warm Chorizo Salad with Rocket, Little Gem, Oven Dried Tomato and Parmesan
- Panzanella style salad with tomato and Little Gem lettuce
- Oven Dried Tomatoes (sliced in half, sprinkled with garlic, thyme leaves , salt and olive oil and popped in very low oven – 50C – for 2 hours)
And for the ones which don’t turn red in time:
- Green Tomato Salsa with Spring Onion and Green Chilli
- Green Tomato Chutney
- Fried Green Tomatoes
- Cucumber, Green Tomato and Mint Raita
They all (as do the non-tomato recipes) sound absolutely delicious….I’m looking forward to trying as many of them as I can in my very non Michelin starry kitchen.
