A TASTE FOR TOMATOES

When it comes to choosing fresh tomatoes, look for ripe but firm, unblemished tomatoes

The humble tomato, in my opinion, is all too often taken for granted. If you stop and think about it, so many dishes that are family favourites use tomatoes in one way or another, from spaghetti bolognese to tomato soup.

When it comes to choosing fresh tomatoes, look for ripe but firm, unblemished tomatoes with a rich, red colour. Tomatoes grown in lots of sunshine taste the best, which is why you find such great tomatoes in Italy and the South of France.

If you grow your own tomatoes, you can find yourself with a glut to use up. Making your own tomato chutney or tomato sauce for freezing is a great way to preserve them. Don’t waste any unripe green tomatoes either; these can be used to make green tomato chutney.

The great thing about cooking with tomatoes is that they go well with so many flavours, from onion and garlic to lemon or chilli. Herbs are very good with tomatoes; my favourites are basil, bay, rosemary and thyme, but it’s your choice.

Cherry tomatoes:

These small, round tomatoes are noted for their sweet flavour. Use them in salads or as the base for a cooked tomato sauce or soup. They add a lovely touch of colour to dishes; try my Sea Bream with Cherry Tomatoes, Lemon, Capers and Olives or Tuna Steaks à la Nicoise to see what I mean.

Beefsteak tomatoes:

These large tomatoes have a firm texture and are excellent in salads. Try them sliced in a salad with mozzarella cheese, topped with shredded basil and a little olive oil. Their large size means that they’re great for stuffed tomatoes or for topping hamburgers with a slice of tomato.

Chopped tomatoes:

Tinned chopped tomatoes are a store cupboard essential that everyone should have in their kitchen. During the winter months, when fresh tomatoes lack flavour, a tin of tomatoes is a great way to add tomato flavour to dishes like sauces or stews. Try my recipe for Tomato Sauce, a tasty sauce which can be used in so many dishes.

Sunblush tomatoes:

These slow-roasted tomatoes have a full, rich flavour and a distinctive chewy texture. They’re excellent in salads, such as salad Nicoise, or as part of an antipasti platter.

Sundried tomatoes:

This traditional Italian ingredient is made by drying them in the sun, giving a way to use them in the winter. The drying process means that they have a powerful flavour and chewy texture. Sold dried or in oil, they can be added to pasta sauces, stews or as part of an antipasti platter.

Tomato paste:

With its concentrated taste, you only need to use a little bit of this to get a big hit of tomato flavour. I often use this when I’m cooking to add a touch of tomato sweetness. For a quick and easy supper dish flavoured with tomato paste, try my Mother’s Pasta, a childhood favourite that she would cook in minutes.

Tomato passata: