Tomato-based cuisine, a cornerstone of Mediterranean diets, is renowned not just for its vibrant flavours but also for its surprising array of health benefits that contribute significantly to overall well-being.
The humble tomato, often a key ingredient in these dishes, is a nutritional powerhouse packed with vitamins, minerals, and antioxidants that can have profound effects on our health.
Check out some of our favourite tomato recipes from our friends over at Isle of Wight Tomatoes.
Isle of Wight Aubergine Parmigiana Burgers
Serves: 4
Preparation time: 15 mins
Cooking time: 15 mins
You’ll need:
For the aubergine cutlets
1 Isle of Wight aubergine, sliced into 1.5cm thick slices
1 tbsp olive oil
Salt and pepper to taste
50g plain flour
1 large egg, beaten
50g panko breadcrumbs
30g Parmesan, grated
Vegetable oil, for frying
For the burgers
2 balls of burrata
4 burger buns, halved and toasted
2 Isle of Wight Couer de Boeuf tomatoes, thickly sliced
Small bunch of basil
Salt and pepper to taste
What to do:
- First make the cutlets – brush the aubergine slices with 1 tablespoon of the oil and sprinkle with salt and pepper. Either heat a griddle pan on a high heat, or cook on a BBQ. Cook for a couple of minutes on each side until soft and a little charred, then put to one side to cool.
- Assemble three wide, shallow bowls – fill one with the plain flour, one with the beaten egg, and one with the panko breadcrumbs and Parmesan. Once the aubergine slices are cool enough to handle – dip them in the flour, then egg, then Parmesan breadcrumbs until well coated.
- Heat a couple of centimetres of vegetable oil in a wide frying pan on a medium heat and cook the aubergine cutlets for 3-4 minutes on each side, until golden brown and crisp. Remove to a plate lined with kitchen roll.
- To assemble the burgers – add a generous helping of burrata to the base of the burger buns, top with a couple of aubergine cutlets, and a slice of tomato. Finish with another generous helping of burrata, fresh basil leaves and a little seasoning.
Isle of Wight Tomatoes Fattoush
Serves: 4
Preparation time: 10 mins
Cooking time: 12 mins
You’ll need:
For the salad
2 pitas, cut into bite sized pieces
1 tbsp extra virgin olive oil
Salt and pepper, to taste
200g halved Isle of Wight cherry tomatoes
1 Isle of Wight cucumber, halved lengthwise and thinly sliced
4 radishes, sliced into thin rounds
1/4 red onion, peeled and thinly sliced
1 Little Gem lettuce, chopped
100g rocket
Small bunch of parsley, leaves picked
Small bunch of mint, leaves picked
1 tablespoon sumac
For the dressing
1 garlic clove, crushed
2 tbsp lemon juice (about 1 lemon)
1 tbsp pomegranate molasses
Salt and pepper, to taste
1 tbsp extra-virgin olive oil
Isle of Wight Tomatoes Paella
Serves: 4
Preparation time: 5 mins
Cooking time: 35 mins (plus 15 mins resting time)
You’ll need:
For the paella
2 tbsp extra virgin olive oil
1 white onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
250g mixed colour Isle of Wight tomatoes, chopped into bite-sized
pieces
2 mixed colour Isle of Wight peppers, deseeded and finely sliced
Salt and pepper, to taste
1 tsp smoked paprika
80ml white wine
200g paella rice
Pinch of saffron, dissolved in 2 tbsp hot water
500-700ml vegetable stock
For the toppings
250g mixed colour Isle of Wight tomatoes, sliced
1 jar of artichokes, drained
1 tbsp olive oil
1 tbsp pitted kalamata olives, halved
Small bunch of fresh parsley, chopped
Lemon wedges
Cheesy Corn Polenta with Roasted Isle of Wight Tomatoes
Serves: 4
Preparation time: 5 mins
Cooking time: 45 mins
You’ll need:
For the roasted tomatoes
750g mixed colour Isle of Wight cherry tomatoes
2 tbsp olive oil
1 tsp fennel seeds
Salt and pepper, to taste
Small handful of fresh basil
For the corn polenta
250g medium or coarse polenta
600ml vegetable broth
250-500ml milk
Salt and pepper, to taste
2 tbsp salted butter
75g Parmesan
150g sweetcorn kernels, fresh, frozen, or tinned
Zest of 1 lemon
What to do:
- Preheat the oven to 180°C. Place the tomatoes, olive oil, fennel seeds and seasoning in a baking tray and toss well together. Place in the oven for 30 – 35 minutes until soft and blistering.
- Meanwhile, make the corn polenta. Put a large saucepan on a medium heat and add the vegetable stock, 250ml of the milk and seasoning.
- Bring to a simmer, then add the polenta and reduce the heat to low. Cook, stirring often, for 8-10 minutes until combined and thickened – adding more milk if it becomes too thick.
- Add the butter, parmesan, sweetcorn, and lemon zest, then stir to combine. Taste for seasoning.
- Serve the polenta on a big platter or dish and top with the roasted tomatoes, finish with the fresh basil leaves.
