Posts Tagged ‘cherry tomatoes’

I’ve been neglectful of the tomato patch and it has got out of control.

I’m too ashamed to show a photo of it!

I didn’t do a proper job on the staking and when tomatoes get riper they get heavier and need strong support.

My efforts to put things right yesterday were comical, and I decided to let them go their ways and be grateful for what they offer.

I apologised and promised I’d do better by them next year!

Mother Nature’s been in a forgiving mood and the yield has been sweet and generous so far.

I collected enough ripe tomatoes to make this salad.

It’s based on the wonderful Riverford Farm Cook Book with some rocket added.

a handful of rocket

1 jar of cooked cannellini [white beans]–rinsed

3 courgettes–sliced into 1/2 centimetre–ie not too thick and not too thin!– strips

a generous handful of cherry tomatoes

a generous handful of basil leaves

1 clove of garlic–peeled and pulped with a pinch of salt

3 tablespoons olive oil


more olive oil to brush the courgettes and to annoint the warmed beans

Heat a griddle  to hot.

Warm  the beans through in a little water.

Drain and moisten them with a tablespoon of olive oil.

Add them to a large bowl in which you are going to mix the salad.

Brush the courgettes with oil and grill them on both sides until tender and nicely charred.

Add them to the bowl.

Add the cherry tomatoes–halved if they are on the large side.

Combine the basil, garlic, a pinch of salt and the olive oil in a food mixer and whizz.

Add this to the salad and turn it over carefully.

Lay the rocket in a wide bowl and gently empty the mixed salad into it, and  turn the salad again.

You can serve this tepid or at room temperature.

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A bowl of cherry tomatoes waiting their turn, reminded me of this delicious Marcella Hazan recipe–a different summer way with chicken.

The sweetness of the cherry toms is cut by the little black olives from Nice. Meredith bought some last week.

And rosemary is cascading in the garden.

for 4

a free range chicken–cut up in 8/10 pieces

1 tablespoon of olive oil

5 cloves of garlic–peeled and left whole

2 teaspoons of rosemary needles–chopped fine

salt and pepper

4fl oz/100ml white wine

20+ cherry tomatoes

a handful of black nicoise olives 

Trim the excess fat and some of the loose skin from the chicken–tidying it up.

Heat the oil in a large sauté pan with a lid.

Add the rosemary and garlic.

Put in the chicken pieces skin side down and sauté them over a medium high heat.

Nudge them with a spoon after 2 to 3 of minutes–when they move easily without sticking to the pan look to see if they’ve nicely browned. At that point, turn them over and repeat on the reverse side.

When you have a pan of golden chicken pieces season them generously and add the wine.

Let it bubble a little–then cover the pan and cook the chicken for about 30 minutes on a low heat–turning the pieces from time to time to keep them moist. Add a tablespoon or two of water if needed.

Add the tomatoes and olives and cover the pan again.

Cook until the skin of the tomatoes show signs of splitting.

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