What’s in season – Cherry Tomatoes

Although summer is in full swing, our tomatoes are yet to start fruiting. The tall vines are hardly held by strong strings and poles and the grapes are reaching 20 fruit in count, albeit still green.

The Red Allert that come first is on offer, in small pun nets of 250 grams, to share is with everyone.

And while waiting for this big harvest, make the little onnes go a longer way, by roasting to enhance their flavour and mixing adding to other filling dishes.

Roast tomato risotto with basil pesto

By Tolhurst Organic Published: July 9, 2015

  • Yield: 2 Servings

A vegan version to the recent recipe published in Waitrose Summer booklet, it is no less tasty and flavourful.

Ingredients

Instructions

  1. Arrange the halved tomatoes on a baking tray. Sprinkle with crushed garlic, a bit of oil, salt and pepper. Roast in the hot over gas mark 4 for 25 minutes
  2. In the meantime, fry the onions and celery using the a bit of oil, until soft and translucent.
  3. When the tomatoes are done, add them to the cooking pan, add the rice and mix to coat will in oil and juices.
  4. Add the wine and allow to cook until the liquid evaporates.
  5. Add the vegetable stock, slowly, and mix carefully not to tear apart the roasted tomatoes. Cover and cook on low heat for 20 minutes. The switch the heat off and let the risotto rest for another 20 minutes. It will absorb all the juices.
  6. Meanwhile, make the pesto in a blender, using the basil leaves, remaining olive oil, lemon juice, ground almonds, salt and paper to taste. If necessary, add a little bit more oil, to give it the consistency of a sauce. Season to taste.
  7. Serve the risotto hot, sprinkled with pesto, and offer more pesto on the side, with garlic or ciabatta bread.
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