Tomatoes

Panzanella burrata

Roughly tear 150g (5½oz) sourdough bread into chunks and toast in the oven. Mix with 3 roughly diced vine-ripened tomatoes. Dress with some extra virgin olive oil, red wine vinegar, salt, pepper and fresh basil. Rest at room temperature for 1–2 hours. Mix in half a small, finely chopped onion and serve spooned over a ball of burrata cheese or buffalo mozzarella.

Simple salad

Halve or slice a plateful of tomato varieties, depending on their size, and spread out on a serving plate. Whisk 50ml (1½floz) thin (pouring) cream into 50ml (1½floz) olive oil with 2 tablespoons white wine vinegar, a pinch each of caster (superfine) sugar and salt, and plenty of cracked black pepper. Drizzle over the tomatoes and scatter with fresh mint leaves.

Shopska salad

Core and dice 4 large tomatoes, chop 2 seeded red capsicums (peppers) and dice 15cm (6in) of peeled and seeded cucumber. Thinly slice ½ small red onion, and finely chop 2 tablespoons flat-leaf parsley. Combine the tomatoes, capsicum, cucumber, red onion and parsley and dress with red wine vinegar, mild olive oil, salt and pepper. Coarsely grate 100g (3½oz) feta cheese over the top before serving.

Tomato and tarragon tart

Preheat the oven to 180°C (350°F/Gas 4). Line a 12 x 35cm (4½ x 14in) tart tin with shortcrust pastry, line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper. Whisk 3 eggs with 190ml (6½floz) thin (pouring) cream and 1 tablespoon chopped tarragon. Season well. Stir in 3 peeled, seeded and sliced tomatoes. Spoon into the pastry case and bake for 25 minutes, or until just set.

Cherry tomato tarte tatin

Preheat the oven to 190°C (375°F/ Gas 5). Place a 15cm (6in) ovenproof frying pan over a low heat and add 2 tablespoons olive oil, 90g (3¼oz) golden caster (superfine) sugar and 250g (9oz) whole cherry tomatoes. Cook until the sugar caramelises to a deep golden colour, then sprinkle with 2 tablespoons balsamic vinegar. Remove from the heat and season. Tuck an 18cm (7in) circle of puff pastry over and around the tomatoes and bake for 15 minutes until the pastry is cooked. Carefully turn out onto a plate while still warm and serve with spoonfuls of the walnut tarator.

Tomato and spinach dhal

Bring 250g (9oz) rinsed red lentils and 900ml (31floz) water to the boil in a large saucepan and simmer for 10 minutes. Add 400g (14oz) tin roma (plum) tomatoes, ½ teaspoon ground turmeric, 4cm (1½in) grated piece fresh ginger, 2 crushed garlic cloves, 1 teaspoon cumin seeds and 2 chopped green chillies. Stir, then simmer gently for 15–20 minutes, stirring often. Fold in 200g (7oz) baby English spinach, a squeeze of lime juice and season with salt and pepper. Eat warm with steamed rice or Indian flatbread.