It’s full-on tomato season here in Dorset, and hugely satisfying to see so much ripe, red fruit both in the garden and the greenhouse. We might even be saved from the usual gallon of green tomato chutney this year. Over the summer we’ve munched our way through successive pickings of wild rocket grown from seed. The flavour is so fresh and peppery, the leaves so crunchy when just picked so it’s been a delight to mix up simple salads with this come again crop. Out in the lanes behind the house, blackberries and cobnuts are suddenly ready for picking, but if yesterday’s blackberry hunt with the kids is anything to go by there will be more eaten along the way than brought home for cooking. Anyway, more on the blackberries in my next post.
One of the recent comments that came back when I asked friends and family what they thought of the blog was that I should probably write a bit more about pesto and pistou. That is the blog’s title after all. Good point. So I’m sharing my recipe for oven-dried tomato, rocket and cobnut pesto, a great sauce for late summer and a tasty way to use up a glut of ripe tomatoes. The tomatoes take three hours to dry out sufficiently in a low oven but you could use jarred sun-dried tomatoes in olive oil if you’re in a hurry. Go for pine nuts if you can’t get cobnuts. Kentish cobnuts are available now in the UK but the season is pretty short.
No need to serve the pesto with anything complicated. Simply scoop a generous spoonful over linguine, add a few rocket leaves and top with a dollop of ricotta or a few torn strips of mozzarella. Why not add a spoonful to a bowl of fresh tomato soup or spread some over a fillet of grilled salmon or chicken?
Let’s raise a glass to all this delicious late summer produce. Mine’s a soft red to go with the pesto – a Barbera from Piedmont I reckon and lightly chilled. Salute!
Late Summer Pesto
For oven-drying the tomatoes:
500g ripe plum tomatoes, sliced in half lengthways
Salt and pepper for seasoning
Extra virgin olive oil for drizzling
Place the tomatoes on a greased baking tray, sprinkle with salt and pepper and drizzle generously with the extra virgin olive oil. Bake in a low oven – 140°C – for three hours but do watch them to make sure they are not burning. Remove from the oven when done and leave to cool. NB You can also jar up these dried tomatoes, cover them with olive oil and add a selection of herbs such as bay leaves, rosemary and thyme, and then you have your own oven-dried tomatoes to use during the winter.
For the pesto:
(makes approx. 300g)
The oven-dried tomatoes from the above recipe or 150g sundried tomatoes, drained of oil
25g rocket leaves
50g cobnuts (about 150g before shelling), chopped and toasted (or the equivalent of pine nuts)
50g pecorino romano
1 large clove of garlic, crushed
75ml extra virgin olive oil
A pinch of salt
Place all the pesto ingredients in a blender and whizz until mixed. Add more salt and oil as required.