Sarah Tuck's Ugly Beautiful Tomato Salad
Photography by Sarah Tuck.
This is more than a philosophy than a recipe; it's more to do with not ignoring the uglies and weirdies amongst the fruit and veg brigade and having the faith to go out there and try those black or oddly long knobbly tomatoes, safe in the knowledge that they are delicious.
INGREDIENTS
3-4 tomatoes per person (depending on their sizes) at room temperature*
2 tablespoon extra virgin olive oil
1 tablespoon white balsamic vinegar
sea salt and black pepper
a handful of fresh basil leaves
METHOD
Once you have such lovely specimens, all you need to do is drizzle with a good quality extra virgin olive oil and balsamic vinegar (I prefer white here as I find the dark a bit too much - I really want to taste the tomatoes). Then sprinkle over some sea salt and freshly ground black pepper, toss on a few basil leaves and you're done.
This salad is lovely with grilled fish, chicken (or beef for that matter) or with some buffalo mozzarella and grilled ciabatta rubbed with a raw garlic clove.
Cook's tip: Please don't store those beautiful tomatoes in the fridge before they are ripe – use them as soon as they are perfect, or then store them in the fridge. Either way serve them at room temperature. As I'm sure you know, cold food has less flavour.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!