Chef Kirk Haworth has shared three vegan recipes designed to make the most of peak-season tomatoes in August: a sparky tomato tarte tatin, a smoky barbecue tomato broth, and a grilled peach and tomato salad with almond 'ricotta' and roast almonds. Each dish showcases a different way of preparing tomatoes, from raw to slow-cooked, reflecting the fruit's remarkable versatility at this point in the growing season.
According to Haworth, August marks the height of tomato season, when the fruit can be used in almost any form imaginable, whether raw, slow-cooked, oven- or sun-dried, or even incorporated into desserts alongside summer berries such as strawberries and raspberries. He notes that tomatoes contain high levels of glutamate, which increase as the fruit ripens, giving them a naturally savoury, umami depth of flavour. Crucially, he advises against refrigerating tomatoes, since the cold damages their cell structure and significantly diminishes their taste.
What ingredients are needed for the tomato tarte tatin?
The tarte tatin requires 500g of cherry tomatoes, 20ml of balsamic vinegar, 50ml of extra-virgin olive oil, 10g of maple syrup, flaky sea salt, plain flour for dusting, 250g of vegan puff pastry, 15g of harissa, 10ml of lemon juice, half a teaspoon of dijon mustard, 100g of mixed salad leaves and basil leaves. The dish takes around five minutes to prepare and 45 minutes to cook, and serves four people.
To make it, the oven is heated to 200C (180C fan)/390F/gas 6, and whole cherry tomatoes are placed in a large bowl. A dressing of balsamic vinegar, 30ml of the olive oil, maple syrup and a pinch of salt is whisked together and poured over the tomatoes before tossing to coat them evenly. Puff pastry is rolled out on a floured surface into a 30cm circle, with harissa spread across a 24cm circle in the centre, leaving a border around the edge. The tomatoes and their dressing are spooned into a 24cm oven-safe frying pan, and the pastry is placed harissa-side down on top, tucked in around the edges. It is baked for around 30 minutes until the pastry turns golden and is fully cooked. Once removed from the oven, the pan is left to cool briefly while a dressing of the remaining olive oil, lemon juice and mustard is prepared. The tart is then inverted onto a plate or board, with lightly dressed and seasoned salad leaves and basil served alongside.
How is the barbecue tomato broth made?
This recipe calls for a whole garlic head, four peeled and sliced shallots (300g net), four tablespoons of extra-virgin olive oil, salt, 1kg of cherry tomatoes, half a teaspoon of smoked paprika, two heaped tablespoons of white miso paste, 5g of kombu (roughly one sheet) and two vegetable stock cubes. Preparation takes around 10 minutes, with a cooking time of one hour and 45 minutes, serving four.
The garlic bulb is wrapped in foil and roasted in an oven preheated to 200C (180C fan)/390F/gas 6 for 45 to 60 minutes until soft, after which it is left to cool before the flesh is squeezed from the skins. While the barbecue heats up, the shallots are gently sweated in oil with a pinch of salt in a large saucepan for about 10 minutes until softened but not browned. The roasted garlic and smoked paprika are then stirred in before the pan is removed from the heat. The tomatoes are barbecued on one side until blackened, then added to the shallot mixture along with the miso, kombu and crumbled stock cubes. Three litres of water are added, and the mixture is brought to the boil before being simmered for about 30 minutes until it reduces by a third. Once cooled, the broth is passed through a sieve, seasoned to taste, and can be served either chilled or gently reheated with a drizzle of olive oil.
What goes into the grilled peach, tomato and almond 'ricotta' salad?
The almond 'ricotta' component requires 200g of blanched almonds, soaked for at least four hours or overnight, 30ml of lemon juice (plus extra to taste), and salt. For the salad itself, the ingredients include four ripe peaches, neutral oil for grilling, extra-virgin olive oil, flaky sea salt, 50g of blanched almonds, 300g of mixed tomatoes, one tablespoon of sherry vinegar, one tablespoon of lemon juice, and basil leaves to finish. This dish requires significant advance preparation, with a minimum four-hour soak and at least two hours of chilling time, alongside 10 minutes of active preparation and 30 minutes of cooking, and serves four.
To prepare the almond 'ricotta', the soaked almonds are drained, rinsed and blended with 600ml of cold water until smooth, then strained through muslin or a nut milk bag to extract as much liquid as possible. This almond milk is heated gently to 85C, then removed from the heat and mixed with lemon juice before being left to cool. Once cooled, it is strained again through a muslin-lined sieve and refrigerated for at least two hours, ideally overnight, allowing the milk to separate into curds and whey. The resulting 'ricotta' is then seasoned with salt and lemon juice to taste.
For the salad, peaches are halved, stoned, then quartered and brushed with neutral oil before being grilled on a barbecue or griddle pan until charred and softened. The grilled flesh is then brushed with extra-virgin olive oil and seasoned with sea salt. Separately, blanched almonds are roasted in an oven set to 180C (160C fan)/350F/gas 4 for 10 minutes, then cooled and roughly chopped. The tomatoes are cut according to size and dressed with a whisked mixture of sherry vinegar, lemon juice and olive oil. To serve, spoonfuls of the almond 'ricotta' are arranged across four plates, with the grilled peaches and dressed tomatoes placed in between, finished with torn basil and the roasted almonds.
Kirk Haworth is a London-based chef and restaurant owner.
This collection of tomato-focused recipes follows a broader trend of seasonal vegetable-led dishes from prominent chefs. Earlier coverage included Ben Tish's versatile courgette recipes, which explored fritters and slow-cooked preparations, as well as Rachel Roddy's orecchiette dish featuring courgettes and toasted almonds. Together, these pieces highlight a continuing emphasis on maximising seasonal produce through varied cooking techniques.
Key Facts
- Kirk Haworth has published three vegan tomato recipes suited to peak tomato season in August.
- The recipes include a tomato tarte tatin, a smoky barbecue tomato broth, and a grilled peach and tomato salad with almond 'ricotta'.
- Haworth recommends never refrigerating tomatoes, as chilling damages their texture and flavour.
- Tomatoes' glutamate levels rise as they ripen, contributing to their umami taste.
- Haworth is a chef and restaurant owner based in London EC1.
