Cheese and tomatoes, a classic pairing that is elevated to new heights with good quality ingredients. We wanted to showcase the incredible tomatoes that Hampshire has to offer by pairing the wonderful Isle of Wight tomatoes with our Tunworth cheese. The Tomato Stall grow many different varieties of tomatoes, adding to their repertoire with new ones each season. Not only do they grow the most delicious tomatoes, but they also use the tomatoes that aren’t perfect to create a delicious selection of products, from chutneys and ketchups to curry sauces.
Inspired by the wonderful Diana Henry, we have paired slow roasted Isle of Wight tomatoes with a whipped Tunworth cheese and dukkah. We served ours with a fresh crusty baguette, but you can dip in whatever you like.
150g good quality Greek yoghurt
6 medium tomatoes
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp sesame seeds
2 tsp fennel seeds
1 tsp salt
Mint leaves to garnish
Pop your oven onto 150°C and prepare your tomatoes. Cut each tomato in half and pop onto a baking tray, cut side up. Drizzle with a glug of good quality olive oil and season with salt and pepper. Roast your tomatoes in the oven for around 20-30 minutes until they are sweet and juicy.
On a separate baking tray combine your nuts, cumin, fennel and coriander seeds. Roast in the oven for around 10 minutes, or until the nuts start to brown. You can add your sesame seeds for the last couple of minutes to toast too. Leave to cool and once cool enough give the mixture a bash in a pestle and mortar, adding your salt.
Meanwhile, combine your cheese and yoghurt in a food processor and blitz until smooth.
Dollop your whipped cheese into the bottom of your serving dish and once the tomatoes have cooled slightly place them on top. Sprinkle with the dukkah and fresh mint leaves and serve alongside a fresh, crusty baguette.