To celebrate the launch of our new collection with Isle of Wight Tomatoes, and because we’re heading into the thick of National Tomato Fortnight, the team have kindly shared a few delicious recipes to keep you very well fed this summer.

For hot evenings, there’s shaved frozen tomato over burrata (yum!) and if the English summer decides to do its usual thing and rain appears, a stuffed Coeur de Boeuf tomato might be more appropriate.
Either way, an Isle of Wight Tomatini with Seasalt Mermaid Vodka (check out our socials for your chance to win!) goes down an absolute treat.

Shaved Frozen Tomatoes & Burrata

Serves: 1

Prep Time: 10 minutes (plus freezing time)

Ingredients:

• 2 ripe Isle of Wight Heritage Beefsteak Tomatoes
• 1 ball of burrata
• Drizzle of Isle of Wight Greek Extra Virgin Olive Oil
• Pinch of salt
• Drizzle of Isle of Wight Oak Smoked Tomato Balsamic
• Basil to garnish

Method:

• Place the whole tomatoes in the freezer for at least 3 hours or overnight until completely solid.
• Place the burrata in the centre of a serving plate
• Using a microplane or fine grater, shave the frozen tomatoes over the top of the burrata to create delicate, icy tomato shavings. Work quickly - they melt fast!
• Drizzle generously with olive oil, a splash of balsamic, and a pinch of salt and basil leaves.
• Best eaten straight away, while the tomato is still icy and the burrata creamy and soft.

Stuffed Coeur de Boeuf Tomato

Serves: 2

Prep Time: 5-10 minutes

Cook Time: 20-25 minutes

Ingredients:

• 3 Isle of Wight Coeur de Boeuf Tomatoes
• 200g cottage cheese
• Zest of ½ lemon
• Pinch of salt
• 1 tsp chilli flakes
• 1 tsp mixed herbs
• 1 clove of garlic, grated
• 2 tbsp fresh parsley, finely chopped
• 3 tbsp breadcrumbs
• 50g parmesan cheese, grated
• 1 tbsp olive oil

Method:

• Preheat oven to 220°C / 425°F.
• Slice tops off tomatoes, and scoop out the insides.
• Mix together cottage cheese, lemon zest, salt, chilli flakes, mixed herbs, garlic, and chopped parsley.
• Fill tomatoes with the creamy filling, top with breadcrumbs and a generous grating of parmesan.
• Place the tomato tops back on and drizzle with olive and a sprinkling of salt before baking for 20–25 mins until golden.
• Serve warm with crusty bread.

Isle of Wight Tomatini

Serves: 1 

Prep Time: 5 minutes

Ingredients:

• 1 60ml Mermaid Salt Vodka
• 4 Isle of Wight Cherry Tomatoes
• 1/2 tsp Belazu White Condimento
• Ice

Method:

• Muddle two small ripe cherry tomatoes directly in a sieve.
• Add the tomato juice with all the other ingredients (except the garnish) into a cocktail shaker.
• Add ice, shake well to chill, then strain into a martini glass.
• Garnish with a cherry tomato halves.
• Enjoy!

Discover Pott x Isle of Wight Tomatoes

We’ve teamed up with Isle of Wight Tomatoes to bring you the scent of the summer: Tomato Vine.

Picture yourself walking into your most green-fingered friend’s greenhouse…got that image in your head? Now take a deep breath and imagine that warm tomato vine, summer greenhouse-y scent…that’s our new candle refill and it’s really something special. It’s green and herbal, it feels fresh and summery and it’s making us dream of long summer lunches with bowls full of wonky tomatoes and lashings of olive oil and balsamic vinegar. DELISH.

Launching alongside the Tomato Vine candle refill is our Squashed Tomato Pott which features a multicoloured tomato-hued splatter design. It is a particularly painterly Pott inspired by the multi-coloured tomatoes in the Isle of Wight Subscription Box.

Shop the collection here.