August is peak tomato season, and chef Kirk Haworth of Plates in London offers three vibrant vegan dishes that celebrate this versatile fruit: a smoky barbecue tomato broth, a grilled peach and tomato salad with almond ricotta, and a tomato tarte tatin.
Tomato Tarte Tatin
This savory twist on the classic dessert uses cherry tomatoes and harissa-spiked puff pastry. Preheat the oven to 200C (180C fan)/390F/gas 6. Toss 500g whole cherry tomatoes with a dressing of 20ml balsamic vinegar, 30ml extra-virgin olive oil, 10g maple syrup, and flaky sea salt. Roll out 250g vegan puff pastry to a 30cm circle and spread 15g harissa over the center, leaving a border. Spoon the tomatoes into a 24cm oven-safe frying pan, lay the pastry harissa-side down, tuck in the edges, and bake for 30 minutes until golden.
Once cooked, cool slightly, then invert onto a plate. Whisk the remaining 20ml oil with 10ml lemon juice and ½ tsp dijon mustard for a dressing. Serve with dressed mixed salad leaves and basil.
Barbecue Tomato Broth
This smoky broth starts with roasting a whole garlic head in foil at 200C (180C fan)/390F/gas 6 for 45-60 minutes until soft. Meanwhile, gently sweat 4 sliced shallots in 4 tbsp olive oil with salt for 10 minutes, then stir in the roasted garlic and ½ tsp smoked paprika. Barbecue 1kg cherry tomatoes on one side until blackened, then add to the pan with 2 heaped tbsp white miso paste, 5g kombu, and 2 crumbled vegetable stock cubes. Add 3 litres of water, bring to a boil, then simmer for 30 minutes until reduced by a third.
Cool, strain through a sieve, and season with salt. Serve chilled or reheated, drizzled with good olive oil.
Grilled Peach, Tomato, and Almond Ricotta Salad
For the almond ricotta, soak 200g blanched almonds for at least 4 hours, then blend with 600ml cold water until smooth. Strain through muslin, heat the milk to 85C, stir in 30ml lemon juice, and cool. Strain again and chill for at least 2 hours to separate curds and whey. Season with salt and extra lemon juice.
Grill 4 ripe peaches, cut into quarters, until charred. Roast 50g blanched almonds at 180C (160C fan)/350F/gas 4 for 10 minutes, then chop. Toss 300g mixed tomatoes with a dressing of 1 tbsp sherry vinegar, 1 tbsp lemon juice, and 1 tbsp olive oil. Dot almond ricotta on plates, arrange peaches and tomatoes, tear basil over, and scatter with almonds.
