Let’s talk more about simple things and speedy suppers. Now in this time of glut when markets and gardens are full of wonderful things to eat we can be indulgent, but why would we be when letting perfect and simple ingredients shine is often the best way? In summer I like to eat lighter and simpler. I feel that way generally these days.
Summer Sunshine Captured on a Rainy Day
I eat tomatoes more than anything all through the year, but especially in summer. My kitchen garden is packed and the tomatoes are flying but I have only a few tomatoes nearing red (and over 25 tomato plants growing, so exciting!). My counter is still stacked with tomatoes of all colours shapes and sizes from my local farmers market though. Rough and tumble beef hearts, wobbly and one sided. Bright round enormous yellow tomatoes, perfectly smooth and sweet as a mango. Small pops of colour and joy in every shade, green and tiger striped, reds approaching pink and gorgeous cherry tomatoes, plump and bulging from red to yellow to purple.
Just one large tomato can be an instant sauce, and that is exactly what I used here. I didn’t even start it with garlic, the tomato has enough flavour and enthusiasm all of its own. The only thing I added to complement it was some smoked paprika to give it some depth and an illusion of outdoor cooking. Something primal, something of summer sun, even on a rainy day like this.
Charred or braised lettuce is a wonderful thing. The lettuce retains its coolness, and acquires a smokey whisper, and a little wilt at the edges. This tastes terrific and goes super well with the smokey tomato flavour.
I finished the dish with a handful of greens from the garden, you can use spinach, or herbs, whatever you like (parsley, sage, chervil would all work well). Use good sausages and all will be well. This dish benefits from its simplicity. Enjoy!
- approx 200g pork sausages
- 1 beef tomato
- 1 tsp smoked paprika
- a handful of greens (spinach or chard), chopped if large
- sea salt and black pepper
- 1 small crisp lettuce like gem
- 1 tbsp extra virgin olive oil for frying
Latest posts by Niamh (see all)
- Tomato and Paprika Braised Sausages with Charred Lettuce - July 23, 2017
- Lemon and Coconut Tadka Dal - July 21, 2017
- The Grand Journey from Bombay Sapphire (In Partnership with Bombay Sapphire) - July 20, 2017