Feasting on Tomatoes for the week

Its nearly the end of the weekend and i am trying hard not to think too much about the working week ahead, it's going to be a busy one.  

Since Covid-19 - work has been a roller coaster and there still no calm in sight, with a Second Wave being ushered in slowly.  I am tired.  I have taken annual leave (twice) to recharge, rather than enjoy. The weekends come and i try to recharge and catch up with neglected house chores.  I thought working from home, I would be up-to-date with household things, not at all.  

Thank goodness the garden has been a little more easier this year, I think the time and work we put in March has made it so.  It's been a rather therapeutic weeding!

Tomatoes are starting to dwindle, but a i say that - we have had loads of Tomato based dishes in the last couple of weeks. 

I made this Tomato Tarte Tartin with a Black Olive Scone Dough. It was very different from the Tart Tartin that I make with puff pastry. The pastry was sturdy. 

Bowl of colourful tomatoes.  

Tomato Tart - the base is smothered with pesto, then topped with cherry tomatoes and black olives. Simplicity.  

Another Tomato tart this time topped with Feta cheese - honestly, its a different tart! 

I've only ever enjoyed eating Greek-Cypriot Salad on holidays.  I come back to the UK, hope to evoke those memories, but the tomatoes we get from the supermarket disappoint. So I don't make Greek -Cypriot Salad at home, but I did twice this week with homegrown tomatoes.  The first time it was delicious, the lettuce was crisp with crunch. The second time (photographed above), I messed up, as i made it in advance and the lettuce went limp and soggy from the tomato juices.  It was still one of the best Greek Salads I have made at home. 

I am sharing this Greek-Cypriot Salad with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

I also made a  Cypriot recipe called Baby Tomato Kofta with tomato sauce served over pasta.  The tomato kofta were very reminisce of onion bhaji's minus the spice.  

We still have some more tomatoes growing.  

D is thinking about clearing them out of the greenhouse in readiness for winter, but I am going to try and persuade him to leave it until mid October.  

I can always make Green Tomato Chutney.

Tomato Tarte Tartin

For the topping

60g butter, plus extra for greasing 

30g soft brown sugar

Enough tomatoes, to cover base of baking tin or pan

For the scone dough

110g self raisin flour

Pinch of baking powder

Pinch of cayenne pepper

2 tablespoons olive oil

6 black olives, stones removed and minced

Salt and pepper to taste

1 egg 1-2 tablespoons milk

Method

For the topping: grease a 8 inch ovenproof pan with butter.

Melt the butter in the pan with the sugar and cook over low heat until the mixture begins to caramelize.

Cut the tomatoes in half lengthways.

arrange the tomatoes, cut side down, to cover the base of the pan completely.

Preheat oven to gas mark 7/220oC.

Make the scone dough: Sift the flour with the baking powder and cayenne pepper into a large mixing bowl.

Add the oil and mix together into a large bowl.

Add the oil and mix with a palette knife until the mixture resembles breadcrumbs.

St in the olives and season with salt and pepper.

Bind to a dough with the egg and milk.

Turn the dough onto a floured surface and knead until smooth.

Roll out to a circle to fit the top of the pan.

Lay it on top of the tomatoes and press down lightly.

Bake in the preheated oven for 10 - 15 minutes until the scone dough feels firm and golden.

Loosen the edged with a knife, cover with a serving plate and invert to turn out.

Serve immediately

Adapted from Leith's Vegetarian Bible

Oh I also made Spiced Tomato Coconut Curry also from Leith's Vegetarian Bible. This Tomato Coconut Curry did not photograph well. Partly my fault, i chucked in a whole can of coconut milk, when it should have been just 225, so the tomatoes were a bit drowned - soup like, but enjoyable, nonetheless. By the way if you are looking for further Tomato recipe inspiration check out this link. 

I am sharing this blog post with Harvest Monday hosted by Dave from Happy Acres.  

And please do come back next week, when i will be harvesting and cooking with homegrown carrots.