There’s something about tomatoes at this time of year that needs very little dressing up. Grown on the Isle of Wight and by nearby farm growers, they arrive beautifully sun warmed, naturally sweet and full of character; the kind of ingredient that only really comes into its own for a few short months each summer.
We pair them with softly whipped goat’s curd for a little sharpness and richness, alongside crisp sourdough croutes that soak up every last bit of tomato juice and olive oil on the plate. Finished with fresh herbs and a touch of seasoning, it’s light, vibrant and exactly the sort of dish made for slow summer afternoons.
Simple food, seasonal ingredients and plenty of flavour, just as it should be.
Ingredients
- Heritage Tomatoes (we get ours from our friends over at Isle of Wight Tomato Farm!)
- Smoked Salt
- Garden Oregano
- Garden Onion Tops
- Red Wine Vinegar
- Rapeseed Oil
Per 500g Goat’s Curd:
- 2x lemon zest and juice
- pinch of salt
- ½ Bunch of mixed soft herbs
- Handful of Lemon Verbena,
- Chiffonade
-
Sourdough Croutes
Method
- Roughly chop the tomatoes into a mixture of large and small pieces and place them in a bowl. Season with smoked salt, a splash of red wine vinegar and a drizzle of rapeseed oil, then leave them to sit at room temperature for an hour or two.
- As the tomatoes rest, they'll release their juices. Pour these juices into a small saucepan and simmer gently until reduced to a light, syrupy consistency. Leave to cool, then stir back through the tomatoes.
- Just before serving, add the oregano leaves and sliced onion tops, then taste and adjust the seasoning if needed. Gently fold through the sourdough croutons using two spoons, being careful not to break them up too much.
- Spoon the tomatoes onto a serving plate, dot over the whipped goat's curd and finish with a scattering of edible flowers, if you have them.
Give it a go at home, or better yet, pop into one of our PIGs and try it on our 25 Mile Menu...
