RECIPES FOR TOMATOES

TOMATO TART WITH POLENTA CRUST AND ROCKET OIL

150g Organic Plain Flour (sifted)
75g fine Organic Polenta
110g Dairy House Organic Butter, diced
1 Organic Egg
Extra Virgin Organic Olive Oil
2 Level Tbsp Dijon Mustard
60g Freshly Grated Organic Parmesan or vegetarian alternative
800g vine-ripened toms, thickly sliced and patted dry
100g Rocket

Process the flour, polenta and butter in a food processor and add the egg and about 2tsp oil – just enough to bind the dry ingredients. Wrap in clingfilm and chill briefly. Roll out to fit a shallow 28cm tart tin, prick the base, then chill well again.

Spread mustard evenly over the base and then top with cheese. Lay tomatoes on top in concentric, tight, overlapping circles so they stand proud. Season well with salt and pepper. Bake for 45 mins at 200C/400F/Gas Mark 6 and then switch off the oven.

Place 75g of the rocket into a food processor with 5-6 Tbsp Olive Oil and process until you have a thick but pourable puree. Drizzle this over the toms and return to the oven for 15 mins. Remove and cool for 15-20 mins. Just before serving season the remaining rocket with salt, pepper and a little oil and pile into the middle of the tart. Absolutely delicious and a great way to use up that packet of polenta that seemed like a great idea but can never be made into anything edible!

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Fresh vine tomatoes make a wonderful fresh tomato sauce – heat olive oil with garlic and chilli, add chopped onion and cook until softened. Then add chopped toms. Add a slice of organic/unwaxed lemon peel and a tsp of unrefined organic caster sugar and simmer gently for 15 – 20 mins. Before serving adjust seasoning to taste and remove lemon peel – add freshly torn basil leaves for a light pasta sauce or use a fresh accompaniment for falafels or fish.

Other additions to vary the sauce include olives, capers, anchovies, mozzarella, mushrooms and shellfish.

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