Juicy Plum Tomato's
English plum tomatoes are in season from May to October and are considered to be the best cooking tomatoes due to their concentrated flavour and high acidity. They are a deep red with a distinctive oval shape richly flavoured with fewer seeds than round tomatoes. Available in a range of sizes and colours their firm flesh makes them perfect for cooking, particularly Mediterranean dishes such as ratatouille and pasta sauces. Keep the tomatoes at room temperature to bring out their full flavour. When ripe the skin should be fresh and green and the scent should be fairly aromatic. Plum tomatoes can be eaten raw or cooked, with or without their skin.
TOMATO AND MEDITERANEAN VEGETABLE SOUP (serves 4)
INGREDIENTS
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 4 large ripe tomatoes, peeled and chopped
• 1 red pepper, seeded and finely chopped
• 1 tablespoon sun-dried tomato puree
• 1 ¼ litre vegetable stock or chicken stock
• 2 Courgettes, sliced
• 4 teaspoons capers, chopped
• Fresh basil leaf
• Salt and pepper
• 2 tablespoons sugar
METHOD
1. Heat the oil and gently cook the onion and garlic until soft
2. Add the tomatoes, pepper, puree and stock, and bring to the boil
3. Reduce heat and simmer for 10 minutes
4. Add the vegetables, capers and basil and simmer for a further 10 minutes, until tender
5. Add sugar, blend until smooth, serve.