Homegrown Tomatoes with Anchovy, Lemon, Basil & Caper Dressing
Recipe by Chef Scott – The Summer Tomato Special
Hi, it’s Scott here with this week’s recipe, and since we’re heading into peak tomato season, I thought I’d share a dish that celebrates them at their absolute best — fresh off the vine, warm from the sun, and bursting with flavour.
It’s a taste you simply don’t get from shop-bought tomatoes. Homegrown fruit ripens on the plant, develops sweetness, and has that sun-warmed intensity that just can’t be replicated.
The recipe this week is a personal favourite: Homegrown Tomatoes with Anchovy, Lemon, Basil & Caper Dressing. And don’t be put off by the anchovies — they melt into the dressing and act more like a seasoning, bringing out the richness of the tomatoes rather than making the dish taste fishy.
Ingredients
- About 1kg homegrown tomatoes — use a mix of colours and sizes if you can
- 1 small red onion (approx. 50g), finely diced
- 1 clove garlic, crushed (about 5g)
- 2 anchovy fillets in olive oil, finely chopped
- Zest of 1 lemon and juice of half a lemon
- 100ml extra virgin olive oil
- 30g capers, chopped
- 10g fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Method
- Harvest your tomatoes and cut them into a mix of halves, quarters, and slices – this adds visual variety and texture to the plate.
- Arrange the tomatoes on a serving dish.
- In a small bowl, combine the diced onion, garlic, anchovy, lemon zest and juice, olive oil, capers, and basil. Mix well.
- Spoon the dressing generously over the tomatoes.
- Season to taste with salt and pepper, then serve straight away – ideally while the tomatoes are still slightly warm from the sun.
This is a fantastic side for grilled meats, or simply served with crusty bread on a warm evening. You can find this and other seasonal recipes at theveggrowerpodcast.co.uk and on my Instagram page @seedtotableplot13.
Until next time – happy cooking, and happy harvesting!
– Scott