For me, one thing that’s up there amongst the suckiest things about winter is the lack of tomatoes that actually taste of anything. The only way I’ve found to coax some flavour out of them is to smother them in salt and olive oil and roast them long and slow in the oven. Then they’ll reluctantly relinquish some sweet concentrated flavour, along with delicious umami-rich cooking juices to boot.
Panzanella is one of my favourite summer dishes, so I’ve adapted the basic idea to make it a warming winter dish that can get away with flavour-lacking tomatoes. In fact, I reckon it’s even better than summer panzanella – we’ve had it for dinner three times this year already. It’s incredibly easy to put together and rather healthy too.
I also made use of my new spiralizer (a Christmas gift) to add some greenery in the form of courgettes instead of the summer cucumber. I LOVE the spiralizer, by the way. Far from being a faddy gadget, I’ve already used it loads already since it’s so easy and produces perfect little veggie ribbons that can be cooked in exciting new ways. Any favourite spiralizer recipes to share?
The spiralizer cones in handy to slice onions nice and thin too. Don’t be scared of the raw onion – the acid and salt help to soften it and take away the harshness.