You say tomato

By Andrea Hinchco

Nothing epitomises the taste of summer like a home-grown tomato. What flavour, what perfume and what colour! Is it a fruit or vegetable though? That depends on who you are asking. Botanists claim that a fruit is any fleshy material that covers a seed or seeds, where as a horticulturist’s point-of-view would pose that the tomato is a vegetable plant. Until the late 1800s in America the tomato was classified as a fruit to avoid taxation, but this was changed after a Supreme Court ruling that the tomato is a vegetable and should be taxed accordingly.

Whether fruit or vegetable, tomatoes deserve to be treated with the utmost reverence using only the best of salts, peppers, oils and dressings to enhance their natural beauty. Basil is definitely a best friend, as is fresh mozzarella.

As an accompanying vegetable dish or a course entirely on its own, this is the time of the year to really enjoy them. Initially, simply sliced with salt-pepper and good olive oil is enough but as the season progresses do try other ideas.

Tomato salad & basil cream dressing

For 2 serves

This is one of my favourite recipes, reminding me of devouring Tuscan tomatoes on my first Italian trip. Serve tomatoes at room temperature drizzled with the ice cold dressing to give a slight sweet and sour flavour. Delicious as an entrée or light lunch

• 1½ tbsp white wine vinegar                                                          
• 2 tbsps warm water
• 75 ml cream                                                                                      
• pinch sugar
• 50ml extra virgin olive oil + little extra                                        
• 7 – 8 basil leaves, torn
• 4 ripe medium tomatoes, cored and sliced                                
• maldon salt and freshly ground pepper

In a mixing bowl, whisk together the white wine vinegar, water and seasonings to combine. Now whisk in the cream, olive oil and sugar until well mixed, then stir in basil.

Lay the tomatoes on to a large white plate, very lightly season and spoon over chilled dressing. Trickle over the extra olive oil, garnish with freshly ground black pepper and some torn basil leaves and serve immediately.

Published 18 January 2012