One thing to remember is to store your tomatoes at room temperature (rather than in the fridge) to get the most of their juicy flavour. Here are more of our favourite tomato recipes to cook at this time of year. Hot, juicy, spiced tomatoes, served up on thick Greek yoghurt with plenty of olive oil and crusty sourdough or focaccia to mop it all up.
Tomato, cinnamon and succulent chicken are a powerful trio; here, they’re cooked in one tray on a bed of orzo pasta. It couldn’t be simpler. Georgina Hayden writes; “this chicken dish is the sort of family one-pot recipe all households should have up their sleeve”.
This salad couldn’t be simpler to prepare, but the trick is in the ripeness of your tomatoes. Head to a farm shop or market to see if you can find a variety of shapes and colours. “If buying from a supermarket, buy them on the vine and leave them to really ripen in a bowl for a couple of days”, says Amelia.
Turn a glut of tomatoes into a garlicky, rich sauce, then toss through pasta in this family all-rounder.
Team this seasonal duo, watermelon and tomato, with feta, almonds and za’atar for a refreshing Middle Eastern-style salad.
Enjoy tomatoes in this spicy sauce with short orzo pasta, finished with creamy, salty feta cheese. A speedy midweek supper that’s bursting with Mediterranean flavours.
Romesco is a garlicky, spicy Spanish sauce that uses stale bread, almonds, chillies, garlic and ripe tomatoes. Team it here with asparagus, cheese and a fried egg. Don’t have asparagus? Use spring onions, charred on a griddle or barbecue until tender and delicious.
Aubergine and tomatoes create their own buttery, sweet-tangy juice here, soaked up by plump pearl barley and paired with fresh, white fish.
