Charred corn on the cob with tomato salsa
Blanch 4 sweetcorn cobs and then char them directly over a gas or braai flame. Combine 350 g halved Woolies’ exotic tomatoes , 3 thinly sliced celery sticks, 1 t roughly chopped Italian parsley and charred corn. Dress with 2 T olive oil and juice of half a lemon and mix until coated. Sprinkle over 1 T finely grated Parmesan and season to taste with sea salt and freshly ground black pepper.
Summer tomato salad
Thinly shave 1 fennel bulb and place into iced water to make fennel curls. Halve 100 g Woolies’ exotic tomatoes and 150 g Nava tomatoes Toss with a few pea shoots and 150 g fresh bocconcini. Drizzle with extra virgin olive oil and red wine vinegar, scatter with 1 chopped green chilli and season to taste with sea salt and freshly ground black pepper.
Chilli linguine with blistered tomatoes
Cook half a 250 g pack of linguine in salted boiling water until al dente, then drain. Toss in a little olive oil to prevent sticking. Squash 150 g Woolies’ piccolini tomatoes with the back of a fork. Heat 3 T olive oil and 30 g butter in a pan and fry the tomatoes together with 2 cloves finely sliced garlic, 2 finely sliced bird’s-eye chillies and season with salt. Once the tomatoes start to soften, add 6 T Pinot Noir and reduce slightly. Add the cooked linguine and toss thoroughly, checking the seasoning. Top with a few sprigs of oregano and serve immediately.
Woolies is pretty obsessed with tasty tomatoes. They have, after all, searched the globe for the best-tasting varieties to cultivate on our shores. Most importantly, Woolies’ tomatoes are farmed with tomorrow in mind, through the Farming for the Future programme which ensures sustainable farming practices and the responsible use of water, fertiliser and pesticide.