Yotam Ottolenghi’s recipes for summer tomatoes

Pasta with confit tomato and herby breadcrumbs, a side of tomatoes in a tangy, miso-mango dressing, and summery tomato soup with crab and salted peanuts

There is a lonely tomato plant in a corner of the Ottolenghi test kitchen. It has grown out of a single seed from a single squashed datterini tomato that we happened to have lying around. To be honest, none of us thought it would come to much. But it did! It recently produced a bounty of five tiny tomatoes, which we cut in half, sprinkled with salt and a drizzle of oil, and enjoyed simply. The delight in a single tomato can be just as rewarding as a salad featuring the season’s plenty. It is for you to choose.

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