The tomato is the fruit of the sun, the undisputed queen of summer market stalls.

Tomatoes originated in western South America, crossed the Atlantic to Spain with the conquistadors in the 16th century, but only finally caught on in northern Europe in the 19th century. Today they’re one of the most important ingredients available, and are especially indispensible in Mediterranean cookery. The skin, flesh and seeds can all be eaten, but the green leaves are toxic, so should always be discarded.

The number of varieties run into the thousands and here in Mallorca it’s worth looking out for the oddly looking “Cor de bou”. This curious and striking tomato is guaranteed to turn heads as well as satisfy appetites. Its name is simply translated as ox heart. These big tomatoes have a bottom-heavy shape reminiscent of a pouch with a gathered top. They measure 3 ½ inches wide and 4 inches long and weigh in just under 400g each. “Cor de Bou” one of the tastiest saucing types with dense flesh and lustrous, orangey-red skin.

They are also perfect for salads with goat’s cheese & chives.

 

As you wander around the food markets here you will also see “Sa tomàtiga de ramallet”, a native Majorcan variety that is traditionally sown onto string and hung to prolong its preservation. The stringing of ramallet tomatoes has been a tradition here for over 100 years and its thin skin and juicy interior make it a key ingredient of “p’amb oli”

 

Tomatoes are in fact a fruit, but they have an affinity for so many other savoury, they are usually classed as a vegetable. Apart from all the classic Mediterranean combinations such as garlic, herbs, aubergines, peppers, courgettes and onions, tomatoes also have a great rapport with watermelon, soft goats cheese, avocadoes, vanilla and fresh strawberries. In fact, according to some scientifically minded chefs, tomatoes and strawberries are interchangeable as the two share many flavour compounds. How about trying a strawberry, mozzarella & basil salad?

 

 

It is also strange that tomatoes taste different depending on how you cut them. When they are ripe, cut them into thin slices with a sharp knife. Green tomatoes taste better when cut into larger slices or wedges. Drizzle with a good amount of olive oil and a little wine vinegar. Scatter with a few grains of sea salt and some basil leaves. You could add some cucumber, green peppers, black olives, anchovies, spring onions, hard-boiled quails eggs etc, etc. The beautiful queen of summer has so many admirers; it’s almost impossible to go wrong.

 

 

 

 

 

 

HERB-ROASTED “COR DE BOU” TOMATOES

 

Ingredients              Serves 4

 

4 “Cor de bou” tomatoes, halved

24 basil leaves

8 sprigs thyme

Olive oil, for drizzling

Sea salt and cracked black pepper

Preheat the oven to 180°C (355°F).

Cut three slashes in each tomato and push in three basil leaves. Push a sprig of thyme into one slash in each tomato. Place on a baking tray lined with non-stick baking paper, drizzle with the oil and sprinkle with the salt and pepper.

Bake for 30 minutes.

 

FRESH TOMATO COMPOTE

This simple compote is fantastic with grilled fish and roasted chicken.

 

Ingredients:               serves 6

 

 

 

500g             tomatoes (skinned, seeded and chopped)

½                   Spanish onion (peeled and chopped)

50ml             sherry vinegar

2                   garlic cloves (crushed)

1                   sprig of fresh thyme

1tspn.           Tomato puree

1                   bay leaf

1tbsp.           Brown sugar

100ml           olive oil

Seasoning

 

Heat the olive oil in a heavy-bottomed frying pan and sweat the onions over a gentle heat for 1 minute.

 

Add the garlic cloves, chopped tomatoes and tomato puree and cook for another 2-3 minutes. Add the sherry vinegar, brown sugar and fresh thyme. Cook slowly until all the liquid has evaporated. Season to taste.

 

 

 

 

 

 

 

 

 

 

Cherry tomato and ricotta bruschetta

 

Ingredients              Serves 4

 

8 long slices of baguette

200g ricotta cheese

350g cherry tomatoes

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 finely grated lemon zest

1 clove garlic, crushed

20 basil leaves

Sea salt and cracked black pepper

olive oil, extra, for brushing

 

Place the cherry tomatoes in a bowl and crush lightly with a fork. Add the oil, vinegar, lemon zest, garlic, basil, salt and pepper and stir to combine. Set aside.

Heat a char-grill pan or barbecue over high heat. Brush the bread with olive oil and char-grill or barbecue for 1–2 minutes each side or until golden and toasted. Spread with the ricotta and top with the crushed tomato mixture. Serve immediately.