Celebrate National Tomato Week

Celebrate National Tomato Week

From cherry to sundried and plum, tomatoes are a key ingredient to add flavour to a whole variety of dishes ranging from simple cous cous dishes to Italian pasta’s.  To celebrate National Tomato Week, running from 18th to 24th May, Loyd Grossman has developed three sumptuous recipes to help tomato lovers indulge in their favourite tasty fruit this May.

As well as their distinctive flavour, tomatoes are one of the most powerful antioxidants, which make it a perfect addition to any sauce or salsa that you are preparing.   Tomatoes contain no cholesterol, so a tomato based sauce such as ‘Tomato and Basil’, can be a great alternative to a rich creamy dish.

Tomato Facts:

  • To peel tomatoes easily, place them in boiling water and remove from the heat, allow to stand for one minute before plunging them into cold water
  • Green tomatoes will ripen faster if you store them with apples. Both give off ethylene gas when ripening and the extra shot of gas will make them ripen faster.
  • Don't store ripe tomatoes in the fridge, cold temperatures lessen the flavour in tomatoes
  • Tomatoes were first cultivated in 700 AD by Aztecs and Incas. Explorers returning from Mexico introduced the tomato into Europe, where it was first mentioned in 1556
  • The French call it "the apple of love," the Germans "the apple of paradise."

www.loydgrossmansauces.co.uk

 

Tomato and Herb Risotto

Olive oil

½ Medium onion finely chopped

250g Risotto rice

2 tablespoons of chopped flat leaf parsley

Teaspoon full of chopped thyme leaves

350ml Stock

1 glass (125ml) White wine

1x350g Jar of Loyd Grossman Tomato and Basil Sauce

Freshly grated parmesan cheese

  1. Finely chop onion
  2. Heat a little olive oil in a large heavy based saucepan.
  3. Add the chopped onion.
  4. Fry on a low to medium heat for 5 minutes until it is cooked but not browned.
  5.  In the meantime, mix the stock, chopped thyme and tomato and basil sauce in a saucepan and bring up to a low simmer next to the onion pan.
  6. Add the rice to the onions and stir well for 1-2 minutes.
  7. Add the wine to the rice and cook, continuing to stir over a medium heat.
  8. Once almost all the liquid has been absorbed add a ladle of the sauce/stock and cook, stirring constantly.
  9. When the liquid has been absorbed, add another ladle of the Loyd Grossman tomato and Basil Sauce mixture.
  10. This should be repeated for approximatelly18 minutes until all the liquid has been added and absorbed and the rice is cooked, but retains a little bite.
  11. If after all the stock/sauce mix has been added and it is looking a little dry before the rice is cooked, simple add a little extra boiling stock or water.
  12. Shortly before the rice is ready, stir through the chopped parsley.
  13. To finish stir in a handful of Parmesan and serve.

 

Serves 2-3 adults.

Pan Fried Tuna Steak with Tomato, Chilli and Olive Sauce

2 x Fresh tuna steaks

Salt and pepper

Olive oil

1x350g Jar Loyd Grossman Tomato and Chilli Sauce

2 Tablespoons sliced black olives

8 Cherry tomatoes cut into quarters

½ Glass white wine

1 Heat a little oil in a heavy based frying pan (you just need a coating, so pour off any excess).

2. Season the tuna well with salt and pepper.

3.Carefully add the tuna to the hot pan.

4.Cook for 1-2 minutes on each side, then remove from the pan and set aside (NB this will leave it pink in the middle, which is the best way to serve it – if you want it cooked further, then it can be finished off for a few minutes in an oven at 180C).

5.Turn the heat down to medium and allow the pan to cool a little.

6. Carefully add the wine to the hot pan and cook for a few minutes until there is little liquid left.

7. Add the chopped cherry tomatoes, Loyd Grossman Tomato and Chilli Sauce and the sliced olives and cook for a couple of minutes.

8 Pour the sauce over the tuna steaks and serve immediately.

9. Perfect with a mixed salad and/or some roasted new potatoes.

Serves 2 adults.

Tomato and Basil Bruschetta

1 Ciabata loaf cut into 12x1-2cm thick slices

Olive oil

1x350g Jar Loyd Grossman Tomato and basil sauce

A few fresh basil and rocket leaves

This simple dish depends on great ingredients. The olive oil is especially important. A good quality Italian extra virgin oil is perfect, especially one of the wonderful peppery oils from Tuscany.

1.Heat a char-grill (if you have one – if not a normal grill will do) until it is very hot and place on the slices of Ciabata.

2. Grill both sides so that they have distinct black char marks on each side. 3. Place onto a tray and generously sprinkle with olive oil.

4. Top the slices with the Loyd Grossman tomato and basil sauce,

5. then sprinkle over some of the torn basil and rocket leaves to garnish.

6. Finish with a little more olive oil and some freshly ground black pepper.

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