Tempt your taste buds with three tantalising tomato recipes

There's nothing quite like the taste and aroma of fresh, juicy tomatoes in the summer. But if like us, you're often totally clueless about how to use them at mealtimes, beyond shoving them next to a lettuce leaf, or slicing them up in a sarnie, then read on! We're serving up some delicious dishes from Isle of Wight's The Tomato Stall to help you get the best out of yours.
From stuffed tomatoes to baked orzo, these colourful concoctions are simply divine. The Tomato Stall has even more ideas on their website so check it out for some more inspiration. First though, have try at these stunning dishes first – they're all just perfect for summer parties or lunches…

Stuffed tomatoes

Serves 4

● 8 large beefsteak tomatoes

● 2 tbsp olive oil, plus extra for drizzling

● 1 white onion, finely chopped

● 3 cloves of garlic, peeled and finely chopped

● 200g Arborio risotto rice

● 130g pancetta or 200g mushrooms, chopped

● Small bunch of fresh parsley, finely chopped

● 50g toasted pine nuts

● Salt and pepper, to taste

● 1 tsp sugar

● Grated Parmesan and extra flat-leaf parsley, to serve

1. Slice the tops off the tomatoes, keeping the lids. Put the flesh, juice and seeds into a bowl.

2. Preheat the oven to 200°C/180°C fan/gas mark 6. Put the contents of the bowl into a blender then transfer it to a measuring jug, making sure that the liquid reaches 800ml by adding some water.

3. Heat the olive oil in a pan on low heat then cook the onion and garlic until they are soft. Add the rice, stirring, then mix in the blended tomatoes.

4. The liquid should be absorbed after 20 or 30 minutes. Cook the pancetta or chopped mushrooms in a frying pan. Place the parsley, pine nuts and pancetta into the rice mix. Season to taste.

5. Put the tomatoes in a baking dish and season with salt, pepper and sugar – fill the insides with the rice mixture. Cover with the lids.

6. Cook the tomatoes for about 20 minutes. Serve with Parmesan and fresh parsley.

Spicy tomato summer pasta salad

Serves 6

For the salad

● 500g orecchiette

● 500g mixed colour cherry tomatoes, halved

● 4 baby cucumber, sliced

● 2 corn on the cob, kernels sliced

● 75g pitted green olives, halved

● Small bunch of basil, leaves picked

● Small bunch of coriander, leaves picked

● 50g Parmesan

For the dressing

● 4 tbsp mayonnaise

● 1 tsp Dijon mustard

● 1 tbsp harissa

● 3 tbsp olive oil

● Juice of 1 lemon

● Salt and pepper

1. Cook the pasta, according to the instructions on the packet. When it’s done, drain and rinse with cold water then set aside.

2. In a small bowl, mix the dressing ingredients and add salt and pepper to taste. If you want to give the salad even more of a kick, you can mix in extra herbs and spices to taste.

3. Put the pasta in a large bowl with the cherry tomatoes, sliced cucumber, corn kernels, green olives and picked herb leaves.

4. Toss the dressing through the pasta salad and taste. Add more seasoning if needed. Top with shavings of Parmesan and serve.

Tip: Use pecorino cheese instead of Parmesan.

Tomato and halloumi salad

Serves 4

● 2 flatbreads

● 2 tbsp zaatar

● Salt and pepper, to taste

● 300g kumato tomatoes, quartered

● 300g piccolo tomatoes, halved

● 1 red onion, peeled and finely sliced

● 1 tbsp red-wine vinegar

● 3 tbsp olive oil

● 225g halloumi, roughly broken into pieces

● ½ cucumber, core removed and sliced

● Small bunch of mint, leaves picked

● Small bunch of coriander, leaves picked

● Small bunch of parsley, leaves picked

1. Cut the flatbreads into triangles. Preheat the oven to 200°C/180°C fan/gas mark 6. Transfer them to a tray and toss them with one tablespoon of zaatar, salt and pepper. Put in the oven for 5 minutes, until crispy.

2. In a large bowl, mix the tomatoes with the sliced red onion, vinegar, olive oil and one tablespoon of zaatar. Season to taste.

3. Heat a non-stick frying pan over a medium-high heat. Once hot, add the pieces of halloumi and keep turning them, cooking until golden brown.

4. Place the flatbread pieces, halloumi, cucumber and herbs into the tomato bowl and toss well. Serve immediately.

Tip: Swap the mint, coriander and parsley for other herbs if desired.

Baked orzo with tomato

Serves 4

● 500g orzo

● 2 echalion shallots

● 2 cloves of garlic, peeled and finely chopped

● 1 bunch of dill

● Juice and zest of 1 lemon

● 1 tbsp dried mint

● 50g capers

● 1 litre of vegetable stock

● Salt and pepper

● 300g cherry tomatoes on the vine

● 200g feta

● Olive oil, to serve

1. Preheat the oven to 200°C/ 180°C fan/gas mark 6. Place the dry grains of orzo into a large ovenproof dish.

2. Slice the shallots and finely chop the garlic then put them into the dish. Add some roughly torn dill, lemon juice, mint and capers.

3. Pour 1 litre of stock over the dry orzo and stir. The liquid will absorb once cooked.

4. Season with salt and pepper, then place the orzo on the middle shelf of the oven for 25 minutes. Stir gently after 10-15 minutes.

5. After 25 minutes, add the crumbled feta and cherry tomatoes on the vine.

6. Cook the orzo for another 15 minutes. Look for a crispy top and soft tomatoes and feta. Serve with more dill and olive oil.

Tip: Add chicken or chickpeas for extra protein.

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