We are currently in the midst of the British tomato season and what better way to celebrate than creating some healthy, easy and delicious meals using some fresh Piccolo tomatoes. Dishes so easy and with minimal effort  even the novice amongst us can prepare them.

With tomato varieties such as heirloom to beefsteak, my absolute favourite has to be the cherry tomato and in particular Piccolo tomatoes. Intensely juicy and sweet, they are full of flavour on or off the vine, whether cooked hot or eaten cold.

Growing up, I always remember my grandfather having a whole salad tomato with his lunchtime sandwich. He’d eat it whole like an apple, stopping to sprinkle some salt after every bite. I never understood how he could eat a tomato that way. My mom inherited his love of eating tomatoes like an apple, right down to enjoying a glass of ice cold tomato juice. Not for me.

I teamed up with the British Tomato Association to create some mouthwatering dishes for you all. Matt from family run business Glinwell kindly sent me a box of fresh Piccolo tomatoes direct from their farm in St Albans, Hertfordshire.

While I could never envision consuming tomatoes the same way my grandfather did, the following 5 easy & delicious recipes with Piccolo tomatoes are right up my street, allowing the tomatoes to take centre stage and shine. 

Halloumi Couscous Salad

A bright salad full of flavour and even better served alongside some grilled halloumi or chicken. Create a batch of it to use throughout the week for work lunches saving you even more time. This is my go-to salad when I’m bored of rocket leaves and balsamic glaze.

View recipe

Halloumi Couscous Salad

CategoryDinner, Lunch, Side DishDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 ½ cups couscous
 1 cup vegetable stock
 1 cup hot water
 ½ cup freshly squeezed lemon juice
 6 sticks spring onions (scallions), finely chopped
 2 cups Piccolo tomatoes, halved
 ½ cucumber, sliced into half or quarter moons
 1 cup fresh mint leaves, finely chopped
 1 red chilli, finely chopped
 250 g halloumi, sliced

1

In a bowl, combine water, broth, lemon juice before stirring in the couscous.

2

Cover the bowl with cling film and let it steam for 10-15 minutes until the couscous has cooked. Fluff with a fork and let it cool.

3

In an oven proof dish, grill the halloumi slices until golden brown, around 5 minutes on each side.

4

In a large bowl, combine the vegetables and herbs with a little salt. Add the couscous. Season accordingly. Serve the salad with grilled halloumi.

Ingredients

 1 ½ cups couscous
 1 cup vegetable stock
 1 cup hot water
 ½ cup freshly squeezed lemon juice
 6 sticks spring onions (scallions), finely chopped
 2 cups Piccolo tomatoes, halved
 ½ cucumber, sliced into half or quarter moons
 1 cup fresh mint leaves, finely chopped
 1 red chilli, finely chopped
 250 g halloumi, sliced

Directions

1

In a bowl, combine water, broth, lemon juice before stirring in the couscous.

2

Cover the bowl with cling film and let it steam for 10-15 minutes until the couscous has cooked. Fluff with a fork and let it cool.

3

In an oven proof dish, grill the halloumi slices until golden brown, around 5 minutes on each side.

4

In a large bowl, combine the vegetables and herbs with a little salt. Add the couscous. Season accordingly. Serve the salad with grilled halloumi.

Halloumi Couscous Salad

Pan con Tomate

A traditional Catalonian tapa, with only 5 ingredients it requires no cooking. A staple amongst the Catalans its easy to see why after a bite. Enjoy on its own or with some Iberico ham.

View recipe

Pan con Tomate

DifficultyBeginner

Yields4 Servings
Prep Time10 mins

 2 cups Piccolo Tomatoes
 1 Baguette or Ciabatta, sliced and toasted
 2 Garlic cloves, halved
 Extra Virgin Olive Oil
 Coarse Sea Salt (I use Maldon)

1

Blend tomatoes until a thick pulp is achieved, add a pinch of salt then transfer onto a strainer on top of a bowl for 10-15 minutes so that excess water can be removed.

2

Rub garlic onto your freshly toasted bread and generously spoon your tomato mixture on top.

3

Drizzle with some olive oil and sprinkle salt flakes on top of the tomatoes.

Ingredients

 2 cups Piccolo Tomatoes
 1 Baguette or Ciabatta, sliced and toasted
 2 Garlic cloves, halved
 Extra Virgin Olive Oil
 Coarse Sea Salt (I use Maldon)

Directions

1

Blend tomatoes until a thick pulp is achieved, add a pinch of salt then transfer onto a strainer on top of a bowl for 10-15 minutes so that excess water can be removed.

2

Rub garlic onto your freshly toasted bread and generously spoon your tomato mixture on top.

3

Drizzle with some olive oil and sprinkle salt flakes on top of the tomatoes.

Pan con Tomate

Red Lentil and Roasted Piccolo Tomato Soup

A hearty soup, perfect to enjoy as a meal in itself or as a starter. With the addition of some crusty bread, its a firm favourite of mine. I had it for dinner last night and for lunch today its that good.

View recipe

Red Lentil and ROASTED Piccolo Tomato Soup

CategoryLunch, StarterDifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins

 1.50 kg Piccolo Tomatoes
 2 cups red lentils
 1 large red onion, cut into wedges
 3 bay leaves
 1 cup fresh basil leaves
 3 tbsp extra virgin olive oil
 5 cloves garlic, peeled and crushed
 200 g tomato puree
 1 tbsp balsamic vinegar
 1 l vegetable stock
 1 tsp caster sugar
 2 tsp coarse sea salt (I use Maldon)
 1 tsp ground black pepper

1

Pre-heat oven to 220°c. Combine the tomatoes, garlic, onion, balsamic vinegar, oil, salt, pepper and sugar in a bowl. Mix to coat before transferring to an oven proof tray. Bake in the oven for 45 minutes.

2

Transfer the tomatoes to a large pot. Add broth, tomato paste, lentils and bay leaves. Bring to a boil, then cover and simmer for 30 minutes. Remove bay leaves and turn off the heat.

3

Using a hand blender, blend the soup. I like it smooth but can be left chunkier depending on your preference. Serve soup hot topped with some fresh basil leaves and crusty bread on the side.

Ingredients

 1.50 kg Piccolo Tomatoes
 2 cups red lentils
 1 large red onion, cut into wedges
 3 bay leaves
 1 cup fresh basil leaves
 3 tbsp extra virgin olive oil
 5 cloves garlic, peeled and crushed
 200 g tomato puree
 1 tbsp balsamic vinegar
 1 l vegetable stock
 1 tsp caster sugar
 2 tsp coarse sea salt (I use Maldon)
 1 tsp ground black pepper

Directions

1

Pre-heat oven to 220°c. Combine the tomatoes, garlic, onion, balsamic vinegar, oil, salt, pepper and sugar in a bowl. Mix to coat before transferring to an oven proof tray. Bake in the oven for 45 minutes.

2

Transfer the tomatoes to a large pot. Add broth, tomato paste, lentils and bay leaves. Bring to a boil, then cover and simmer for 30 minutes. Remove bay leaves and turn off the heat.

3

Using a hand blender, blend the soup. I like it smooth but can be left chunkier depending on your preference. Serve soup hot topped with some fresh basil leaves and crusty bread on the side.

Red Lentil and Roasted Piccolo Tomato Soup

Piccolo Tomato Salad with Sumac and Pomegranate Molasses

A simple salad bursting with flavour, taking me back to my Middle Eastern days. Serve it alongside some grilled chicken, flatbread and hommous. 

View recipe

Piccolo Tomato Salad with Sumac and Pomegranate Molasses

CategorySide Dish

Yields1 Serving

 200 g Piccolo tomatoes, halfed
 1 red onion, sliced into half moons
 1 tsp sumac
 2 tbsp pomegranate molasses
 ¼ cucumber, sliced into half or quarter moons
 Sea salt

1

Add all ingredients to a bowl. Mix thoroughly. Transfer to a plate and sprinkle a little extra sumac over the salad. Enjoy alongside a main dish.

Ingredients

 200 g Piccolo tomatoes, halfed
 1 red onion, sliced into half moons
 1 tsp sumac
 2 tbsp pomegranate molasses
 ¼ cucumber, sliced into half or quarter moons
 Sea salt

Directions

1

Add all ingredients to a bowl. Mix thoroughly. Transfer to a plate and sprinkle a little extra sumac over the salad. Enjoy alongside a main dish.

Piccolo Tomato Salad with Sumac and Pomegranate Molasses

King Prawn Spaghetti with a Tomato, Chorizo and Chilli Sauce

A decadent dish cooked and served in under 30 minutes. A great mid-week comforting dinner or one to savour with friends at the weekend. So irresistible I had it two days in a row recently.

View recipe

King Prawn Spaghetti with a Tomato, Chorizo and Chilli Sauce

CategoryDinnerDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 400 g Piccolo tomatoes
 150 g raw king prawns
 100 g chorizo, cubed
 2 cloves garlic, whole
 2 tsp red chilli, chopped
 250 g dried spaghetti
 20 g Parmigiano Reggiano
 Sea salt and black pepper
 1 tbsp smoked rapeseed oil

1

Pre-heat oven to 220°c. In an oven proof dish, toss the Piccolo tomatoes with smoked rapeseed oil (or an alternative oil) and whole garlic cloves. Add to oven for 15 minutes.

2

While the tomatoes are in the oven, chop chorizo into small cubes and fry in a medium sized frying pan until golden. Add chopped garlic and continue frying until lightly browned.

3

Once the tomatoes are finished in the oven, transfer them to the pan with the chorizo and garlic. Add chopped fresh chilli and then leave to simmer for 10 minutes.

4

Add spaghetti to boiling salted water and cook for 8-12 minutes depending on your preference.

5

Add the prawns, cooking very briefly for about 1-2 minutes each side.

6

Drain the pasta and transfer to the pan with the tomato sauce. Stir to coat the pasta in the sauce and serve garnished with Parmesan.

Ingredients

 400 g Piccolo tomatoes
 150 g raw king prawns
 100 g chorizo, cubed
 2 cloves garlic, whole
 2 tsp red chilli, chopped
 250 g dried spaghetti
 20 g Parmigiano Reggiano
 Sea salt and black pepper
 1 tbsp smoked rapeseed oil

Directions

1

Pre-heat oven to 220°c. In an oven proof dish, toss the Piccolo tomatoes with smoked rapeseed oil (or an alternative oil) and whole garlic cloves. Add to oven for 15 minutes.

2

While the tomatoes are in the oven, chop chorizo into small cubes and fry in a medium sized frying pan until golden. Add chopped garlic and continue frying until lightly browned.

3

Once the tomatoes are finished in the oven, transfer them to the pan with the chorizo and garlic. Add chopped fresh chilli and then leave to simmer for 10 minutes.

4

Add spaghetti to boiling salted water and cook for 8-12 minutes depending on your preference.

5

Add the prawns, cooking very briefly for about 1-2 minutes each side.

6

Drain the pasta and transfer to the pan with the tomato sauce. Stir to coat the pasta in the sauce and serve garnished with Parmesan.

King Prawn Spaghetti with a Tomato, Chorizo and Chilli Sauce
 
What is your favourite way to eat tomatoes? Do you have a go to recipe? Interested in trying any of these recipes? Let me know your thoughts.

1 Comment

Write A Comment