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Delicious Tomato Recipes For Spring

Isle of Wight tomato recipes

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

Isle of Wight  tomato recipes

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

Isle of Wight  tomato recipes

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

Isle of Wight  tomato recipes

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.

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