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oak-roasted cherry tomatoes


last weekend i had the pleasure of showing a couple of new friends, cheryl and lee from san francisco, some of london’s foodie sights. this was the prize i contributed to the menu for hope raffle that took place last december and which raised nearly $60,000.

as well as sharing a sausage roll from the ginger pig, after we finished exploring the food stalls at marylebone farmers’ market, one of my favourite purchases of the day were these fantastically smoky oak-roasted cherry tomatoes from the isle of wight tomatoes company (which was subject to some controversy recently when it was discovered that they don’t just stock their own home-grown produce).

both the tomatoes and the oil which they come in, have a fabulously deep, sweet, smoked flavour and i’m looking forward to trying them out in various dishes over the coming weeks. but i’m also a little nervous as they are so intensely flavoured. if anyone has any tips about using them let me know.

Reader Comments (6)

I'm no expert so can't give you any tips. I have bought them before and all I know is they were yummy! used them in salads and pasta mainly and the odd toasted sandwich....
September 18, 2007 | Unregistered CommenterAisha
hi aisha! salads sound good, the soya bean and tomato pasta i did was good - maybe worth a try if you stock up on some more?
September 22, 2007 | Registered Commenterabby
Hi abs, I've used the very same smoked tomatoes as a pizza topping. They need to go on about half-way through the cooking time (or else they will burn badly), but then they are delicious!
September 27, 2007 | Unregistered CommenterJulia S
good tip about the burning julia - thank you!
September 28, 2007 | Registered Commenterabby
Thank you to the author for the compliments on our oak roasted tomatoes. They are still available weekly around London including at Borough market and several London Farmers' Markets... and still made from our own-grown cherry tomatoes. check out www.thetomatostall.co.uk
December 10, 2008 | Unregistered CommenterJeff
As a vegetarian, I've found these tomatoes have become an essential part of my cooking repertoire. As well as in standard pasta dishes or on pizza, I recommend using them in quiches, where they infuse the cream deliciously. Another favourite dish to add them to is lentil lasagne. They work very well complemented with a pinch of good-quality smoked paprika (e.g. use a pinch of paprika in the quiche pastry, to balance the tomatoes in the quiche mix).
May 15, 2010 | Unregistered Commentersuzanne

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