Yellow tomatoes at the whistle stop cafe
The colour of these yellow tomatoes says it all. Lots of love from their growers gives them a beautiful sunshine hue.
When something is as seasonal as the tomato, at this time of year you don't have to do much to it to make it sing. These recipes are designed to be enjoyed in the summer but equally if you're making them in a different season, try adding a little more sugar to bring out their natural sweetness.
Also please remember don't store tomatoes in the fridge, it really stifles their natural flavour!
This is a delicious dish on its own for lunch with some fresh bread to soak up the juices. Dairy lovers can add mozarella. Avocado also works well but be careful they're not too ripe or they turn to mush.
A selection of different sized and coloured tomatoes, or normal tomatoes will be just as good.
1/2 a red onion
For the dressing:
2tbsp balsamic vinegar
1/2 tsp brown sugar
Salt and pepper
1/2 tsp dijon mustard
White plate or serving dish
Remove the green stalks from each tomato then slice them into 0.5cm pieces.
Very finely slice the red onion.
Mix up the ingredients of the dressing.
Arrange everything except the basil leaves on your serving plate and drizzle the dressing over it. Leave to stand for ten minutes for the vinegar, sugar and salt to seep into the tomatoes.
When you're ready to serve up, add the basil leaves to the top of the dish for a pop of contrast.
This is a fabulously healthy dip to serve at the start of a meal with raw vegetables or simple salted crisps. It comes into its own with mexican food though.
1 white onion
1 small green chilli, deseeded and chopped finely
4 medium sized tomatoes, chopped finely
1/2 bunch coriander
Salt and pepper
Chop the onion, chilli and tomato and add into a dish. Cchop the fresh coriander and squeeze in the lime juice fromthe lime. Season with salt and pepper to taste. If you leave this recipe for 30 mins it develops a lovely sweet flavour and the lime juice and seasoning make the tomatoes taste even better.