There’s something about tomatoes at this time of year that needs very little dressing up. Grown on the Isle of Wight and by nearby farm growers, they arrive beautifully sun warmed, naturally sweet and full of character; the kind of ingredient that only really comes into its own for a few short months each summer.
We pair them with softly whipped goat’s curd for a little sharpness and richness, alongside crisp sourdough croutes that soak up every last bit of tomato juice and olive oil on the plate. Finished with fresh herbs and a touch of seasoning, it’s light, vibrant and exactly the sort of dish made for slow summer afternoons.
Simple food, seasonal ingredients and plenty of flavour, just as it should be.
Ingredients
- Heritage Tomatoes (we get ours from our friends over at Isle of Wight Tomato Farm!)
- Smoked Salt
- Garden Oregano
- Garden Onion Tops
- Red Wine Vinegar
- Rapeseed Oil
Per 500g Goat’s Curd:
- 2x lemon zest and juice
- pinch of salt
- ½ Bunch of mixed soft herbs
- handful of Lemon Verbena,
- chiffonade
-
Sourdough Croutes
Method
- Cut The tomatoes in the morning into mixed sized pieces.
- Season with smoked salt, Red Wine Vinegar, Rapeseed Oil.
- Leave at room temp. When you have a large amount of tomato water come out the of the tomatoes, reduce down until syrupy and chill. Mix back through.
- For service, mix tomatoes with picked oregano & onion tops.
- Check seasoning. Fold in sourdough croutes using 2x spoons, place a few small amounts of the whipped goats curd over the top and garnish with flowers from the garden.
Give it a go at home, or better yet, pop into one of our PIGs and try it on our 25 Mile Menu...
