HEIRLOOM TOMATO SEASON RECIPES

TOMATO SALAD RECIPES | BBC GOOD FOOD

Tomato salad recipes | BBC Good Food image

Try our best tomato salad recipes for a light lunch or dinner side. Our colourful salads include healthy, gluten-free and vegan options, all perfect for sharing.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

TOMATO RISOTTO RECIPE - NYT COOKING

Tomato Risotto Recipe - NYT Cooking image

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course — grilled fish, for instance.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

Steps:

Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

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Calories 396 calories per serving

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In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange a third of the tomatoes in crust; spread with a third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

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