Celebrate British Tomato Week with these summery recipes from Mrs Crunch

Celebrate British Tomato Week with these summery recipes from Mrs Crunch

HALVE them, dice them, roast them or fry them. Tomatoes are top of the crops.
Celebrate British Tomato Week and try these great-tasting varieties. Try the recipes below from morrisons.com and find out more at britishtomatoes.co.uk.
Getty – Contributor Celebrate British Tomato Week and try these great-tasting varieties
SWEET SNACK: Morrisons The Best sweetelle plum tomatoes, 220g, £1.50.
TAKE YOUR PICK: Tesco British tomato selection, 220g, £1.
TOP TOMS: Save 50p on Waitrose 1 pink choice tomatoes, were £2.50, now £2 until Tuesday.
BITESIZE BRITISH: Oaklands Selection British piccolo tomatoes, £1.65 from Lidl.
Morrisons The Best sweetelle plum tomatoes are £1.50 for 220g
BELLA CARAMELLA: Sainsbury’s is the first UK supermarket to stock caramella tomatoes, £1.70, with a fruity flavour, grape-like texture and dark red colour.
BE OPEN TO ORANGE: Kent-grown Tesco Finest orange rapture tomatoes, 220, £1.50 will brighten any salad.
THE WIGHT STUFF: Get two packs of Isle of Wight cherry on the vine tomatoes, 500g, £5 at Ocado or £3.69 each.
IN THE PINK: Tesco Finest pink temptation tomatoes, 300g, £1.50.
Caramella tomatoes have a fruity flavour, grape-like texture and dark red colour – get them at Sainsbury’s
SOMETHING SPECIAL: Isle of Wight speciality tomatoes, 300g, £2.39 or two packs for £4 at Ocado.
CHERRY ON TOP: For a great all-rounder, Sainsbury’s Taste The Difference Best of British cherry tomatoes, 270g, £1.70.

Raise your glass to celebrate English Wine Week, which starts on Saturday
Chapel Down Flint Dry Wine is now £12 at Morrisons

Sainsbury’s new Taste The Difference English Rose, £11.
Get 25 per cent off when you buy six bottles of wine at Tesco, including Finest English Sparkling Wine, £19.
Get a fifth off Bolney Estate Dark Harvest English red wine, down from £11.49 to £8.99 at Waitrose.
Save £2 on Chapel Down Flint Dry Wine at Morrisons, now £12.

Save a tenner on Nyetimber Classic Cuvee English Sparkling Wine at Waitrose

Aldi’s Exquisite Lyme Block English White Wine is £9.99.
Save £9.99 on Nyetimber Classic Cuvee English Sparkling Wine at Waitrose, down from £36.99 to £27.
Co-op Irresistible Limestone Rise English White Wine, £9.
Ocado has 25 per off Louis Pommery England Brut, down from £39.99 to £29.99.
Denbies Wine Estate Chalk Valley Sparkling Wine is down from £16 to £15 at Morrisons.

Roasted tomato and red pepper soup
(Serves four)
This is how to make a healthy, hearty and herbal tomato soup

1½ kg ripe tomatoes, halved
2 red peppers, deseeded and chopped
2 onions, peeled and cut into thin wedges
4 large garlic cloves
2 tbsp olive oil
400ml veg stock made from a cube
1 tbsp tomato puree
2 tsp Worcestershire sauce
2 tsp sugar
1 tsp paprika
4 tbsp green pesto
Extra-virgin olive oil to drizzle; 1 small bunch fresh basil leaves

METHOD: Heat the oven to 200C/180C fan/gas 6. Place the tomatoes, cut side up, in a large roasting tray with the peppers, onions and garlic. Season and drizzle with oil. Roast for 50 minutes until the vegetables start to caramelise. Remove from the oven and reduce the temperature to 180C/160C/gas 4.
Squeeze the roasted garlic cloves from their skins and add to a food processor with the rest of the roasted vegetables and any juice from the tray. Blitz until smooth, adding a little of the vegetable stock to create a smooth consistency.
Pour the blended soup into a pan and stir in the tomato puree, Worcestershire sauce, sugar, smoked paprika and the rest of the vegetable stock.
Season to taste and heat through. Spoon the soup into bowls and drizzle over the pesto and oil.
Garnish with small basil leaves and serve with the garlic bread.
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Cherry tomato tarte tatins with basil cream
(Serves eight)
Make these cherry tomato tarte tatins with basil cream this summer

25g butter
1 tbsp olive oil
1 tbsp tomato purée
1 tbsp balsamic vinegar
450g cherry tomatoes, cut in half
375g puff pastry
200ml creme fraiche
4 tbsp mayonnaise
4 tbsp basil

METHOD: Preheat the oven to 200C/180 fan/gas 6. Heat the butter, oil, tomato purée and vinegar in a non-stick frying pan and toss in the tomatoes. Cook for two minutes.
Divide the tomatoes over the bases of eight individual flan tins, cut side down, and drizzle with the pan juices.
Roll out the pastry on a lightly floured surface and stamp out eight circles slightly larger than the tins, then place them on top of the tomatoes, pressing down and tucking in the edges.
Lift on to a baking tray and cook for 25 minutes until the pastry is well risen and golden. To serve, carefully turn upside-down on to a board or plate and remove the flan tins.
To make the basil cream, simply beat together the creme fraiche, mayonnaise and basil.
Chill until required, then serve with the tarte tatins.


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