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Introduction
This is such a good way to turn tomatoes into an utterly delicious main-course sort of affair, and it’s fun to make too. The idea is, of course, toad-like, but I think it offers a little more than bangers in batter. The tomatoes are so sweet and juicy they almost make a gravy of their own accord. I add wedges of red onion and lots of garlic, rosemary and thyme, which all work wonderfully. A little finely grated aged cheese is a nice touch – you could even use a blue cheese if you liked. Plus – after more than 20 years of cooking – I’ve finally found a batter recipe I want to be associated with. It actually works, every time. Thank you, Barney!
This is such a good way to turn tomatoes into an utterly delicious main-course sort of affair, and it’s fun to make too. The idea is, of course, toad-like, but I think it offers a little more than bangers in batter. The tomatoes are so sweet and juicy they almost make a gravy of their own accord. I add wedges of red onion and lots of garlic, rosemary and thyme, which all work wonderfully. A little finely grated aged cheese is a nice touch – you could even use a blue cheese if you liked. Plus – after more than 20 years of cooking – I’ve finally found a batter recipe I want to be associated with. It actually works, every time. Thank you, Barney!
As featured in
Root Stem Leaf Flower: How To Cook With Vegetables and Other Plants
Ingredients
Serves: 2
MetricCups
- 500 grams ripe, mixed tomatoes (halved if large)
- 1 red onion (cut into chunky wedges)
- 2 sprigs of rosemary
- 2 cloves of garlic (thickly sliced)
- 4 sprigs of thyme (leaves stripped)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sunflower oil
- a scattering of grated hard sheep's or goat's cheese
For the batter:
- 140 grams plain flour
- 4 eggs (lightly beaten)
- 200 millilitres whole milk
- sea salt and freshly ground black pepper
- 1 pound 2 ounces ripe, mixed tomatoes (halved if large)
- 1 red onion (cut into chunky wedges)
- 2 sprigs of rosemary
- 2 cloves of garlic (thickly sliced)
- 4 sprigs of thyme (leaves stripped)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vegetable oil
- a scattering of grated hard sheep's or goat's cheese
For the batter:
- 5 ounces all-purpose flour
- 4 eggs (lightly beaten)
- 7 fluid ounces whole milk
- sea salt and freshly ground black pepper
Method
Tomatoes In The Hole is a guest recipe by Gill Meller so we are not able to answer questions regarding this recipe
- Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
- First, make the batter. Tip the flour into a bowl and whisk in the eggs until everything is nice and smooth. Gradually add the milk, whisking continuously until you are certain there are no lumps. Season with salt and pepper and set aside.
- Place the tomatoes in a large roasting tin, cut sides upwards for those you’ve halved. Place the onion wedges around the tomatoes. Tear over the rosemary, dot over the sliced garlic and sprinkle over the thyme leaves. Trickle everything with the olive oil, season with salt and pepper and roast for 25–30 minutes, or until the onions are tender and the tomatoes are soft. Remove from the oven and set aside to cool a little.
- Meanwhile, increase the oven to 220°C/200°C fan/425°F/gas mark 7. Pour the sunflower oil into a second roasting tin (about 30 x 20cm/12 x 8in) and place it in the oven to heat up for 5 minutes. When the oil is super-hot, carefully remove from the oven and quickly use a spatula to arrange the roasted tomatoes and onions over the base of the tin – things may spit a little so be careful. Pour the batter around the veg and place the tin straight back in the oven and cook for 30 minutes, until the batter is puffed up and golden. Scatter the grated cheese over the top, close the oven door and cook for a further 6–8 minutes, until the cheese is melted. Serve straight away with a dressed green salad.
- Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
- First, make the batter. Tip the flour into a bowl and whisk in the eggs until everything is nice and smooth. Gradually add the milk, whisking continuously until you are certain there are no lumps. Season with salt and pepper and set aside.
- Place the tomatoes in a large roasting tin, cut sides upwards for those you’ve halved. Place the onion wedges around the tomatoes. Tear over the rosemary, dot over the sliced garlic and sprinkle over the thyme leaves. Trickle everything with the olive oil, season with salt and pepper and roast for 25–30 minutes, or until the onions are tender and the tomatoes are soft. Remove from the oven and set aside to cool a little.
- Meanwhile, increase the oven to 220°C/200°C fan/425°F/gas mark 7. Pour the vegetable oil into a second roasting tin (about 30 x 20cm/12 x 8in) and place it in the oven to heat up for 5 minutes. When the oil is super-hot, carefully remove from the oven and quickly use a spatula to arrange the roasted tomatoes and onions over the base of the tin – things may spit a little so be careful. Pour the batter around the veg and place the tin straight back in the oven and cook for 30 minutes, until the batter is puffed up and golden. Scatter the grated cheese over the top, close the oven door and cook for a further 6–8 minutes, until the cheese is melted. Serve straight away with a dressed green salad.
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What 2 Others have said
- Posted by elliep311 on 16th June 2020
This is a great veggie alternative to a British classic - we're already planning to make it again this week. And the batter recipe really does work!
- Posted by hollis517 on 2nd June 2020
I prefer Parmesan. What a great recipe idea! Like a Yorkshire pudding or a Dutch baby; similar technique.
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