WIN! The Tomato Stall & British Asparagus Giveaway

WIN! The Tomato Stall & British Asparagus Giveaway

Celebrate the best of British seasonal spoils with The Tomato Stall and British Asparagus.

The Tomato Stall tomatoes are grown in the rich and fertile Arreton Valley on the Isle of Wight (that boasts some of the best sunshine levels in the UK), which makes for some very tasty tomatoes! British Asparagus's fantastic growers are behind the delicious spears we’ve come to love.

Plus, we've got two The Tomato Stall delicious recipes for your to ret below...

Enter our giveaway!

One lucky winner will receive: 
🍅  A 4 month supply of Isle of Wight tomatoes 
🍅  2 x Emma Bridgewater Burrata Pasta Bowls 
🍅  1 x Emma Bridgewater Tomato Platter 
🍅 1 x Vegetable Garden Set Of 2 Linen Napkins
🍅  3 x bunches of British asparagus

Giveaway closes 5pm Thursday 12th May. Winner will be contacted directly. Good Luck! 

Please note, entries must be UK residents and we are unable to deliver to the Scottish Highlands and Islands, Channel Islands and Ireland. Winner must be available from May - August to receive prize. 



The Tomato Stall's Pull Apart Bread with Oak Smoked Isle of Wight Tomatoes and Brie

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes

You’ll need:

1 large loaf of bread
250g Brie or Camembert, cut into thin slices and then cut again into small strips
230g, 1 jar, Isle of Wight Oak Smoked Tomatoes
1 tsp Thyme leaves
1-2 Garlic cloves, crushed

What to do:

Preheat the oven to 180°

Cut thick slices, in a criss-cross pattern, a little more than halfway into the bread. Do not cut all the way through the bread. 

Drain the oil out of the tomatoes, place in a separate bowl and set aside. Remove the oak smoked tomatoes from the jar and place in a small food processor (or on board if you are chopping them up by hand). Process, or chop until you get a thick paste.

Add the thyme leaves and crushed garlic to the tomatoes and add the reserved oil from the jar of tomatoes. Give this a good stir to combine

Using a knife, spread the tomato paste into alternate cracks of the bread. Then push the slices of cheese into the remaining cuts of the bread.

Brush the top of the bread with any remaining oil that might be left over.

Bake for about 25 minutes or until the cheese has become melted and the crust is golden.

The Tomato Stall's Mixed Isle of Wight tomatoes, burrata and asparagus salad

Serves: 4

Preparation time: 10 minutes
Cooking time: 5 minutes

You’ll need:

500g mixed Isle of Wight tomatoes
Large bunch of fresh basil, leaves picked
1 lemon, juice and zest
5 tbsp olive oil
Salt and pepper
280g asparagus
20g pine nuts
200g burrata

What to do: 

Slice all the tomatoes and place on a sharing plate.

Half fill a wide shallow pan and place on a medium heat to bring to the boil.

Place the basil, lemon juice and zest, olive oil and seasoning into a food processor and blitz until well combined and nearly smooth.

Once the water is boiling, blanch the asparagus in the pan for 3-4 minutes until just cooked through. Immediately place in a bowl of iced water to make sure they keep their colour.

In a small pan toast the pine nuts, making sure you keep an eye on them as they burn easily.

Assemble the asparagus on top of the tomatoes, place the burrata in the middle of the plate and sprinkle over the toasted pine nuts.

Finally, drizzle over the basil oil and a final sprinkling of sea salt.