I’m wary of tomatoes that don’t have traceability information displayed. Certain realities really put me off my food!
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For those, men, who are interested in eating more tomatoes because of the link between them and prostate cancer. That is a positive link in helping prevent the awful disease. Sun dried tomatoes are recommended as being a better choice than fresh tomatoes- although all are very helpful.
Made a tomato tarte tatin at weekend. It was great! Highly recommend.
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That sounds right up my street. Any chance of the recipe?
From Cancer Research UK:
Tomatoes and lycopene
Tomatoes and tomato based foods contain lycopene. There is more in cooked and processed tomato products than fresh tomatoes.
There is no good evidence that lycopene reduces the risk of prostate cancer or stops the cancer coming back.
Even so, tomatoes, like other fruits and vegetables, can still be part of a healthy balanced diet, which can help to reduce the risk of cancer overall.
Where this information comes from
Diet, nutrition, physical activity and prostate cancer
World Cancer Research Fund, 2014. Revised 2018
Happily, but my recipes are au pif, not by the gram!
Lightly caramelise sliced red onions in a shallow tart tatin tin, or failing that a metal frying pan you can put in oven. Use butter. Garlic optional. Sugar also optional depending on how sweet your onions and tomatoes are, and how caramelised you like things.
Skin and thickly slice tomatoes . At this time of year I am profligate and just use flesh so not too much liquid at end. Other times I just drain off the juice before turn over tart. Splash of vinegar, thyme leave and plonk tomatoes on top.
Plonk circle of puff pastry on top and tuck sides in
Cook
Rest a few minutes
Tun out and eat,
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That’s brilliant. Thank you. That’s given me some ideas.
I followed your recipe to invent a new dish. I call it Tomato Tatin Cake. Rather than use pastry, I made it into a savoury cake style dish. It turned out rather good for a first attempt and has definitely secured a place in my recipe book.
If you didn’t already know, savoury cakes are a very French. And a staple of the apero circuit. Sundried tomato and olive is my favorite.
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I didn’t know but maybe it seeped into my subconscious. When I made it last night, my wife suggested it would make a good apero.
Edit - And I have just added olives to the recipe for my next attempt.
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Yum. Mik.
Bread with savoury additions is usually lovely. Olives, rosemary or other herbs and different cheeses. Bring it on. Whether homemade or not.
I also love rye style ‘heavy’ loaves of bread with nuts in, especially walnuts. Great with cheese, especially IMO sheep cheese.
I heard talk that some cheese might be in short supply this year after the drought. I know there are masses from which to choose but some, like Salers, are particular favourites.
Do you have any favourite recipes for using soft goats cheese? Any suggestions gratefully received.
We obviously have similar taste as I like Salers too. We don’t seem to find it easily here in the SW although Cantal makes a good substitute.
The best soft goats’ cheese I have tried was given to me by a neighbour. It was log shaped and coated in ashes. I believe it came from the Châtellerault area which is where she is from.
The classic partnership for goats’ cheese is honey. Our local baker does a chevre/miel pizza to die for but it is probably anathema to any real Italians.
Try frying slices of baguette, both sides, in a mixture of honey and butter. Then add a thin slice of goats’ cheese on top. Mmmmm
My tomato recipe is more a cake than a bread having adapted it from a favourite pineapple upside-down cake recipe. I will add rosemary into the recipe. Thanks for the suggestion.
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Rosemary is good added to lots of recipes. Just in my opinion of course as others might be horrified.
Love it with apricots, à little honey and a dash of dry vermouth roasted in the oven. Also good in some stew like recipes and ragu sauces. I also sometimes include in certain soups. If what they say about rosemary is true- aid to the memory- I should have an excellent memory with the amount I use.
Thanks for the bread, honey and cheese recipe. Shall look forward to trying that. At the moment we just have sourdough bread at home but that may work too?