Jack Croft and Will Murray's English Tomato
Jack Croft and Will Murray's English Tomato is a medium British recipe that serves 4. 260 calories per serving. Recipe by TIME TO COOK on YouTube.
Prep: 20 min | Cook: 31 min | Total: 1 hr 6 min
Cost: $41.85 total, $10.46 per serving
Ingredients
- 2 large Red Bell Peppers (charred, skin lightly peeled)
- 3 tablespoons English Rapeseed Oil (high‑quality, for roasting and sautéing)
- 2 medium Green Courgettes (halved then diced fine)
- 1/2 cup Fresh Basil Leaves (loosely packed, chiffonade)
- 200 grams Ricotta Cheese (English ricotta, preferably from Burman Z)
- 400 grams Ripe Tomatoes (second‑class) (soft, sweet, bruised varieties)
- 2 tablespoons Fresh Mint Leaves (finely chopped, divided for garnish and marination)
- 200 grams Cherry Tomatoes (halved, to be lightly salted and marinated)
- 1 tablespoon Cider Vinegar (adds acidity to tomato marination)
- 2 tablespoons Pickled Shallots (thinly sliced, for garnish)
- 2 tablespoons Toasted Buckwheat Groats (adds nutty crunch)
- to taste Sea Salt
- to taste Black Pepper
Instructions
Char and Roast Red Peppers
Brush the red bell peppers with rapeseed oil, char them over a high flame or under a broiler until the skin is blackened, then place them on a baking sheet, cover, and roast in a 180°C oven for 10‑12 minutes until softened.
Time: PT15M
Temperature: 180°C
Prepare Courgette‑Basil Puree
Dice the courgettes finely, heat 2 tbsp rapeseed oil in a pan over medium‑high heat, add the courgettes and sauté 5‑6 minutes until just tender, season with a pinch of salt, then add the chiffonaded basil and cook another minute. Transfer to a blender, blend until smooth, pass through a fine mesh sieve, and chill.
Time: PT10M
Combine Ricotta with Puree
Stir 200 g ricotta into the chilled courgette‑basil puree (about half the volume of the puree) until fully incorporated and smooth.
Time: PT3M
Peel Roasted Peppers
Remove the charred skins from the roasted peppers, leaving a thin layer for smoky flavour, then roughly chop.
Time: PT5M
Make Red Pepper‑Tomato Gazpacho
In the blender, combine the peeled roasted peppers with the bruised tomatoes, add 1 tbsp rapeseed oil, blend until silky, then season with salt and pepper. Pass through the sieve for a velvety texture.
Time: PT5M
Prepare Mint Garnish
Finely chop half of the fresh mint leaves; set aside for garnish and reserve the other half for the tomato marination.
Time: PT2M
Marinate Cherry Tomatoes
Toss halved cherry tomatoes with a pinch of salt, 1 tbsp cider vinegar, 1 tbsp rapeseed oil, and the reserved mint. Let sit for 10 minutes to develop flavour.
Time: PT10M
Toast Buckwheat Groats
In a dry skillet over medium heat, toast 2 tbsp buckwheat groats until golden and fragrant, about 4‑5 minutes.
Time: PT5M
Plate the Dish
On each plate, place generous dots of the ricotta‑courgette puree, drizzle the red pepper‑tomato gazpacho around, add a mound of marinated cherry tomatoes, scatter pickled shallots, sprinkle toasted buckwheat, and finish with the remaining chopped mint.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 8 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Red Bell Peppers: Smoked paprika for flavor (no substitute for texture)
- Instead of English Rapeseed Oil: Olive oil, Sunflower oil
- Instead of Green Courgettes: Zucchini
- Instead of Fresh Basil Leaves: Thai basil, Italian basil
- Instead of Ricotta Cheese: Mascarpone, Cottage cheese (drained)
- Instead of Ripe Tomatoes (second‑class): Heirloom tomatoes, Canned peeled tomatoes (drained)
- Instead of Fresh Mint Leaves: Fresh parsley (different flavor)
- Instead of Cherry Tomatoes: Grape tomatoes
- Instead of Cider Vinegar: White wine vinegar, Apple cider vinegar
- Instead of Pickled Shallots: Pickled red onion, Capers
- Instead of Toasted Buckwheat Groats: Toasted quinoa, Toasted millet
- Instead of Sea Salt: Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Oven
- Baking Sheet
- Kitchen Torch or Grill
- Saucepan or Frying Pan
- Blender
- Fine Mesh Sieve (Chinois)
- Mixing Bowls
- Chef's Knife
- Cutting Board
- Measuring Spoons
Critical Steps — Do Not Skip
- Char and roast the red peppers until fully softened but still slightly charred.
- Blend the gazpacho to a completely smooth texture and strain.
- Chill the courgette‑basil puree before folding in ricotta to avoid curdling.
- Marinate the cherry tomatoes long enough for the vinegar to brighten them.
Chef Tips from the Video
- Use high‑quality English rapeseed oil for its subtle nutty flavour that complements the vegetables.
- Add a tiny pinch of smoked paprika to the gazpacho if you want extra smoky depth without extra roasting.
- For extra crunch, toast the buckwheat just until it smells like toasted nuts; over‑toasting makes it bitter.
Troubleshooting
Gazpacho is grainy.
Pass the blended mixture through a fine mesh sieve (chinois) a second time and blend again if needed.
Courgette puree turns watery.
After blending, let the puree sit for a few minutes, then press through a cheesecloth or fine sieve to remove excess liquid before chilling.
Roasted peppers are too tough.
Cover the peppers while roasting and increase oven time by 5 minutes; they should be fork‑tender.
Storage
Refrigerator: Store gazpacho and courgette‑ricotta puree in airtight containers for up to 2 days.
Freezer: Gazpacho freezes well for up to 1 month; thaw in the fridge before serving.
Room temperature: Do not leave assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Roast and peel the red peppers a day ahead; store in a sealed bag.
- Prepare the courgette‑basil puree and keep it chilled; fold in ricotta just before plating.
- The gazpacho can be made 12 hours in advance for deeper flavour.
Frequently Asked Questions
What is the cultural significance and history of English Tomato with Courgette Basil and Red Pepper Dressing in British cuisine?
The dish reflects modern British summer cooking, celebrating the country's peak tomato season and the growing popularity of Mediterranean‑inspired vegetables. It showcases the British tradition of using locally sourced produce in light, fresh starters served alongside heartier mains.
What are the traditional regional variations of tomato‑based starters in British cuisine?
Classic British starters include tomato and cucumber salads, tomato bruschetta with basil, and the historic "Tomato and Egg" soup from the north. Modern chefs often add smoked peppers or ricotta, as seen in this recipe, to give a contemporary twist.
How is English Tomato with Courgette Basil and Red Pepper Dressing traditionally served in the United Kingdom?
It is typically presented as a plated starter on a small plate or shallow bowl, often accompanied by crusty bread or a light salad. The dish is served at room temperature or slightly chilled, allowing the flavours to shine before a main course.
On what occasions or celebrations is this tomato‑courgette starter commonly enjoyed in British culture?
The dish is popular during summer garden parties, Sunday lunches, and as a starter for festive meals such as Christmas or Easter when fresh tomatoes are abundant. Its bright flavours also make it a favourite for wedding receptions and cocktail events.
What other British dishes pair well with English Tomato with Courgette Basil and Red Pepper Dressing?
It pairs beautifully with roast beef, grilled lamb chops, or a classic beef Wellington. For a vegetarian menu, serve alongside a mushroom duxelles tart or a herb‑crusted cauliflower steak.
What makes this English tomato dish special or unique in British cuisine?
The combination of smoky roasted red peppers, creamy ricotta‑infused courgette puree, and a bright mint‑garnished gazpacho creates a layered texture and flavour profile rarely found in traditional British starters, highlighting contemporary British culinary creativity.
How has the English tomato starter evolved over time in modern British cooking?
Historically, British tomato dishes were simple salads or soups. Over recent decades, chefs have incorporated Mediterranean techniques—roasting, pureeing, and using fresh herbs—resulting in more complex, visually striking plates like this one.
What are the most common mistakes to avoid when making English Tomato with Courgette Basil and Red Pepper Dressing?
Common errors include over‑cooking the courgettes, which dulls their colour; under‑blending the gazpacho, leaving grainy texture; and peeling too much of the roasted pepper skin, which removes the smoky flavour. Follow the critical steps for best results.
Why does this recipe use a fine mesh sieve (chinois) for the gazpacho instead of a regular blender output?
Straining removes any remaining skin or seed fragments, giving the gazpacho a silky mouthfeel essential for a refined starter. A regular blender can leave a gritty texture that detracts from the dish’s elegance.
What does the YouTube channel TIME TO COOK specialize in?
TIME TO COOK focuses on seasonal, restaurant‑quality dishes that home cooks can recreate, emphasizing fresh British ingredients, clear technique explanations, and approachable plating ideas.
How does the YouTube channel TIME TO COOK's approach to British summer cooking differ from other British cooking channels?
TIME TO COOK blends professional chef insight with home‑kitchen practicality, often featuring behind‑the‑scenes supplier talks and ingredient sourcing tips, whereas many channels stick to basic home recipes without the restaurant‑level sourcing perspective.
Last updated: September 6, 2026
