Tomato tostadas

Authorcrumbs

This tostada recipe uses Isle of Wight tomatoes, and is the perfect, quick meal for summer days, light lunches and casual dining.

Isle of Wight Tomatoes have been growing in the rich and fertile Arreton Valley for over 30 years. With around 40 varieties of tomatoes grown each year, the Island’s unique maritime climate and southern location boasts some of the best sunshine levels in the UK, resulting in some of Britain’s tastiest tomatoes. Passionate about taste, The Tomato Stall trial over 100 varieties every year on the quest for the finest flavours. From the hearty beef to the naturally sweet piccolo, the diverse varieties are carefully selected to offer the best quality and tastiest tomatoes around.

Yields4 Servings
 500 g Mixed IOW tomatoes
 2 Echalion shallots sliced into thin slivers
 1 Big red chilli, seeded and sliced
 1 Juice of one lime
 1 Handful of chopped flatleaf parsley and basil
 1 tbsp Olive oil
For the guacamole
 2 Avocados
 1 Juice of one lime
 Spring onions
 1 Green chilli
 1 Handful of chopped coriander
 Corn tortillas
1

Chop the tomatoes into big chunks and put them into a bowl. Add sliced shallots and a sliced red chilli.

2

Squeeze the juice of a lime over the tomatoes, add the parsley and olive oil and mix.

3

Mash the avocados, lime juice, chopped spring onions, sliced green chilli and coriander together in a bowl.

4

In a hot dry frying pan, toast the tortillas until golden.

5

Take the tortillas, spread on the guacamole and top with the tomato salsa mixture. Add generous sprinkle of coriander.

CategoryCuisine

Ingredients

 500 g Mixed IOW tomatoes
 2 Echalion shallots sliced into thin slivers
 1 Big red chilli, seeded and sliced
 1 Juice of one lime
 1 Handful of chopped flatleaf parsley and basil
 1 tbsp Olive oil
For the guacamole
 2 Avocados
 1 Juice of one lime
 Spring onions
 1 Green chilli
 1 Handful of chopped coriander
 Corn tortillas

Directions

1

Chop the tomatoes into big chunks and put them into a bowl. Add sliced shallots and a sliced red chilli.

2

Squeeze the juice of a lime over the tomatoes, add the parsley and olive oil and mix.

3

Mash the avocados, lime juice, chopped spring onions, sliced green chilli and coriander together in a bowl.

4

In a hot dry frying pan, toast the tortillas until golden.

5

Take the tortillas, spread on the guacamole and top with the tomato salsa mixture. Add generous sprinkle of coriander.

Tomato tostadas