Juicy, sweet tomatoes are truly at their best during the summer and early autumn, so make sure you celebrate them while you can. There are many different varieties, from sweet cherry to bulbous beef tomatoes to the luxuriously sweet plum tomato, not to mention the more unusual heirloom types that span colours from yellow to orange to dark cherry. Pop down to your nearest farmer’s market to see what they have in, then slice them thinly for a colourful heirloom tomato salad (see recipe below).
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.
Ottolenghi’s Hot Charred Cherry Tomatoes with Cold Yoghurt
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.
Chicken, Cinnamon and Sweet Tomato Orzo: Kotopoulo Kritharaki
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”.
Heritage Tomatoes Salad
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.
Classic Tomato Spaghetti
Turn a glut of tomatoes into a garlicky, rich sauce, then toss through pasta in this family all-rounder.
Watermelon and Cherry Tomato Salad with Feta, Almond and Za’atar Crumble
Team this seasonal duo, watermelon and tomato, with feta, almonds and za’atar for a refreshing Middle Eastern-style salad.
Orzo Pasta, Spicy Tomato Sauce & Feta
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.
Green Asparagus, Romesco and Idiazabal Cheese
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.
Sea Bass with Tomato, Aubergine and Pearl Barley
Aubergine and tomatoes create their own buttery, sweet-tangy juice here, soaked up by plump pearl barley and paired with fresh, white fish.
