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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

Tel: 376-5597

 

Cherry Tomato Salad

Serves 4

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

 

Method:

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.

 

 

Spaghetti Moneghetti

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. 

 

Serves 4

300gr spaghetti

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)

 

Method:

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.

 

 

Tomato Bruschetta

 

Serves 4

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

 

Method:

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.

 


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