British Tomato Week - fruit or vegetable

Tomatoes, fruit or vegetable ?

British Tomato Week, 21 to 27 May, celebrates the start of the British tomato season and recognises the growers who produce them.

Botanically speaking, tomatoes are the fruit of the vine, just as are cucumbers, squashes, beans and peas. Common language suggests they are vegetables though, eaten with a savoury course rather than a dessert.

The growing season is shorter in Britain than southern Europe with most of the crop being grown under glass. The largest UK tomato glasshouse covers 26.5 acres, but is currently being extended to 44.5 acres - that’s the size of 25 international football pitches !

It's only because of the volume of tomatoes we use at Stokes that we need the long season of Mediterranean sunshine that ripens our little beauties on the hillsides of southern Italy.

Tasty tomatoes

Of course, there's nothing tastier than a ripe cherry tomato plucked from its stalk and popped into your mouth. My father used to keep a salt cellar in the greenhouse for such occasions. Or make up a bowl of halved tomatoes (as above) with a twist or two of sea salt, a few torn leaves of basil and a delicious soaking of Stokes Olive & Balsamic Dressing.


Mustard & mint dressing

You'll need:

• 1 tbsp of Stokes Dijon Mustard
• 2 tbsp of cider vinegar
• 3 tbsp of olive oil
• 1 tsp of brown sugar
• 1 tbsp of finely chopped mint
• a pinch of sea salt.

Here's how:

Simply mix it all together well until the sugar has dissolved.

Spoon it over the tomatoes and enjoy.

Aromatic baked tomatoes

You'll need:

• 8 rashers of smoked back bacon
• 6 large tomatoes
• 2 tbsp of red pepper, finely diced
• 4 tbsp of Parmesan, grated
• 20 g of Panko breadcrumbs
• 2 tbsp of Stokes Chipotle Ketchup 

Here's how:

Pre-heat the oven to 180°C/gas mark 5. Dice and fry the bacon. Slice the top off the tomatoes (stem end) and carefully scoop out the pulp.

Chop the pulp and put one third of it in a bowl (you don't need the rest). Add the bacon, pepper, cheese, ketchup and breadcrumbs to the chopped pulp, combine and season.

Now divide the mixture evenly into the tomatoes, place them onto a greased baking sheet and bake for 20 to 25 minutes.

They make a lovely starter or a deliciously juicy accompaniment on a steak night.

Seafood pasta

You'll need:

• 4 large tomatoes, skinned and chopped
• 1 red onion, finely chopped
• 3 tbsp of olive oil
• 2 tbsp of Stokes Bloody Mary Ketchup
• 200 g (approx) spaghetti
• 1 x 200 g bag of frozen scallops
• 1 x 225 g bag of large frozen prawns
• 6 cherry vine tomatoes
• 2 tbsp of chopped parsley

Here's how:

Heat the oil in a frying pan and cook the chopped tomatoes and onion for 10 minutes while the spaghetti is boiling as instructed on the pack.

Add the ketchup, scallops, prawns, parsley and cherry tomatoes (halved) to the tomato reduction and cook for 5 or 6 minutes.

Check the scallops and prawns are thawed and piping hot.  Serve combined with the pasta and top with grated Parmesan.

More foodie thoughts for the week:






Meet the latest Facebook friends - enter the competition here.












British Sandwich Week - sensational filling ideas here.










Putting the tea in Royalty for the wedding here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150