Pasta, salad and jam: Yotam Ottolenghi’s summer tomato recipes

Tomatoes, Tomates, Tomates: we can all live on tomatoes! Bien, we can’t, sé, but when the sun is out, and the tomatoes are ripe and sweet, I do my best to try. As we roll towards the end of the season, sin emabargo, I try to stretch them out for the months to come. Entonces, hoy dia, a sauce, a salad and a jam: one to eat now and two to tide you over in the weeks and months ahead.

Fusilloni is fusilli’s big brother, so if you can’t find it, use the latter instead; sin emabargo, being smaller, it may not need quite as long in the oven, so keep an eye on it. As anyone who has made Marcella Hazan’s tomato butter sauce will spot, this dish is indebted to her master sauce. Accompanied by a green salad, this one-tray meal is the perfect midweek dinner.

Deberes 15 min
cocinero 1 hora 45 min
Sirve 4

700g datterini or cherry Tomates
300g vine tomatoes
, roughly grated and skins discarded (200g net weight)
10g oregano sprigs, hojas recogidas
20g basil leaves
dientes de ajo, pelado y en rodajas finas
1 Chile rojo, en rodajas finas
2 cucharada de pasta de tomate
1 tsp caster sugar

Sal y pimienta negra
150g de mantequilla sin sal
, cut into 2cm cubes
250g fusilloni, or fusilli
25g parsley, picado muy fino
Grated parmesan, servir (Opcional)

Calentar el horno a 220C (200Ventilador C)/425F / gas 7.

Put the first eight ingredients in a roughly 20cm x 30cm roasting tin, add a teaspoon and a half of salt and a good grind of pepper, and toss to combine. Cover tightly with foil and bake for an hour, until the tomatoes have cooked down.

Remove the foil (keep it, because you’ll need it again in a bit), stir in the butter and pasta, then pour over 400ml boiling water, cover again with the foil and bake for another 35 minutos. Remove the foil and bake uncovered for a final 10 minutos, or until the pasta is nicely sauced and cooked through. Sprinkle over the parsley and serve, with or without parmesan for sprinkling on top.

Few things taste better than fresh tomatoes that have had the whole summer to soak up sunshine; add bread to the equation, and you have a glorious light meal. This makes more garlic crumb than you need here; keep the excess in an airtight container, and save to spoon on to salads or cooked vegetables.

Deberes 40 min
cocinero 25 min
Sirve 4 como un lado

60ml de aceite de oliva
6 dientes de ajo
, pelado y en rodajas finas
650g heirloom tomatoes, cored and cut into roughly 1cm-thick slices
1½ tbsp white balsamic vinegar, or any other sweet vinegar
½ tsp flaked sea salt, servir

For the crumb
30g panko breadcrumbs
Sal y pimienta negra

20g black garlic, picado muy fino
1 tbsp lemon zest (es decir, desde 1-2 limones)
25g parsley, picado muy fino

Put the oil and garlic in a small frying pan on a medium heat and cook, revolviendo ocasionalmente, for nine to 10 minutos, until lightly golden. Drain through a heat-proof sieve set over a bowl, and leave the garlic solids and the oil to cool separately.

To make the crumb, put two tablespoons of the reserved garlic oil in the same small frying pan, set it over a medium-high heat, then add the breadcrumbs and a quarter-teaspoon of salt, y cocinar, más extra para rociar, for four or five minutes, until the breadcrumbs start to turn light brown. Add the black garlic, pressing it down with a spatula or the back of a spoon, to crush it well and combine it with the breadcrumbs, and cook for another four or five minutes, until the crumbs take on a coarse, sand-like texture. Quítate el calor, stir in the lemon zest, parsley and a good grind of black pepper, Tamizar la harina y el cacao en polvo en un bol. Once cool, transfer to a small bowl.

Arrange the tomatoes on a large, plato con labios, then drizzle over the remaining reserved garlic oil (there should be about three tablespoons left) and all the vinegar. Sprinkle over a third of the crumb mix, half the reserved fried garlic and a half-teaspoon of flaked salt, and serve with the remaining fried garlic and more crumb on the side.

Goat’s cheese toast is just one place where this sunny yellow jam is very happy; there are lots of others – on a cheese board, por ejemplo, or in all sorts of sandwiches.

Deberes 5 min
cocinero 50 min-1 hr
Hace 500gramo

For the jam
180g de azúcar en polvo
1 tsp pectin
Sal y pimienta negra
2 x 400g tins whole yellow plum tomatoes
, or 800g fresh yellow tomatoes, blanched and peeled
5g fresh turmeric, peeled and finely grated
1 cucharada de jugo de limón

For the goat’s cheese toasts
30g de mantequilla sin sal
2 x 2cm-thick slices sourdough
120g soft rindless goat’s cheese
¾ tsp aleppo chilli flakes

Put the sugar, pectin and a quarter-teaspoon of salt in a small bowl and stir to combine.

Put the tomatoes in a medium saucepan and crush them with your hands until they are chunky. Add the sugar and pectin mixture to the pan, then add the turmeric and lemon juice, and bring to a simmer on a medium-high heat. Turn down the heat to medium and leave to cook for 50 minutos a una hora, stirring frequently towards the end of the cooking time, until thick and glossy.

While the tomato mix is still hot, pour it into a sterilised jar (or jars), then leave to cool before sealing and refrigerating. It will keep in the fridge for up to a month.

For the toasts, melt the butter in a medium frying pan on medium-high heat, then lay in the sourdough and fry for two to three minutes on each side, until deeply golden‘; add more butter, si necesario.

Take the bread out of the pan and spread the cheese uniformly over each slice. Spoon a couple of tablespoons of the jam on top, sprinkle on the chilli flakes and serve hot.




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