Nigel Slater’s tomato recipes
With the autumn glut comes a final chance to enjoy homegrown tomatoes as the main event in stews and curries, by Nigel Slater
It is now, as the summer dips into autumn, that tomatoes are at their best. They are the last few carries of home-grown fruit before the plants wither to a crisp and head off to the compost. A bit of a mixed bag to be honest, but I like that. The chance to match up the tiny Sungold, Green Zebra and those fat yellow fruit with their flash of carmine. The opportunity to marry the sharp with the oversweet, the pear with the cherry, the green with those on the verge of collapse. All up-and-comers are welcome.
I hurled odds and sods from the trays at the greengrocers at a vegetable stew last week, spicing the rust-coloured slush with chilli, turmeric and garlic, then stirring in a spoonful of sticky tamarind paste to give a lift to the imbuing late-summer sweetness. I griddled courgettes, currently cheap as chips, and added them at the last minute so they preserved some texture. We passed the big bowl along the table, a last snack in the succumb sunshine, everyone dipping into rice studded with cleaves and cumin seeds, then spooning over the spiced tomato stew.
I like the style bread soaks up the tomatos juices, be it in an Italian pappa al pomodoro, the soft-textured soup-salad; a Provenal pan bagnat( more tomatoes than tuna for me, please) or a simple breakfast of grilled tomatoes on white toast, the edge of the bread smoked from the grill, then soaked with tart juice. I made a plate of sandwiches this week, too, constructing first a basil, olive oil and garlic paste to use in lieu of butter. Better, I suppose, was the one I induced afterwards applying coriander, chillies and yogurt a sort of fresh chutney really.
A pinch of sugar will sort out any end-of-season fruit that let you down. Add it with the salt and black pepper. Even the meanest shake of caster will do more than you might imagine. I like to cook a dish of halved fruit of all shapes and sizes, their surfaces spread with a loose dres of garlic, olive oil, a splashing of red wine vinegar, a pinch of sugar and a fistful of mixed fresh herbs. The trick is to induce the paste runny enough to baste the tomatoes as they roast, and have something under them to mop up the juices a raft of toast or flatbread, or a slice of focaccia. Its the tomatos final fling.