A trio of Summer Tomato ideas
Recipes from the home kitchen of Geoff Scott
Chef owner of restaurant – Vinnies by Geoff Scott, 166 Jervois Rd, Herne Bay
Cherry Tomato Salad
1 chip mixed cherry tomatoes, sliced in half or thirds
1 shallot finely diced
1 Tbsp extra virgin olive oil
¼ tsp flaky Marlborough sea salt
2 tsp red wine vinegar
Freshly ground black pepper to taste
1/3 cup picked basil leaves, torn
3 tbsp feta cheese
Place cherry tomatoes on a small platter to completely cover the base. Sprinkle over the shallot, olive oil, salt, vinegar, pepper, basil and cheese. It is important that all the ingredients are at room temperature, serve with warm country bread loaf.
This is a dish that was created one evening with some great friends who were living in Moneghetti (one of the quarters of the Monaco principality). It was simple and fast – and tasty that it is now my go to pasta dish if I am in a hurry.
4 Tbsp olive oil
2 Tbsp shallots finely diced
1 tsp garlic grated
2 cups diced fresh tomatoes
Marlborough flaky sea salt
Freshly ground white pepper
3 Tbsp finely chopped fresh basil leaves
60gr parmigano reggiano (real Italian parmesan cheese)
Place the spaghetti in a pot of boiling salted water and cook until al dente or firm to the bite.
In a large fry pan heat the oil, add the shallots and garlic and fry on a low heat until translucent. Turn the heat up then add the tomatoes, salt and pepper. Add the spaghetti then add the basil. Mix through and serve into hot pasta bowls, finish with freshly grated parmesan over the dish.
4 slices sour dough
2 cloves garlic
2 Tbsp extra virgin olive oil
2 ripe Spanish red tomatoes
1/2 tsp flaky Marlborough sea salt
Freshly ground black pepper
Dry toast or grill the bruschetta until golden brown, crisp and crunchy.
Cut the garlic cloves in half and rub them over the bruschetta.
Cut the tomatoes in half and rub or “grate” the tomato on the bruschetta
Drizzle with olive oil and season with salt and pepper.
An optional finish to this traditional style of serving is to chop the remaining tomatoes up and mix with a little balsamic & basil.