Whether you simple add a bit of salt and bite into it or would like to create a tasty breakfast, lunch or dinner. we thought we would give you some inspiration to get the most out of your tomatos!
Breakfast - Shakshuka
You will need: 1 tbs olive oil , 2 red onions, chopped1 red chilli, deseeded and finely chopped1 garlic clove, slicedsmall bunch coriander, stalks and leaves chopped separately, 2 x 400g cans cherry tomatoes,1 tsp caster sugar, 4 eggs
1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
Lunch - Bruschetta with Tomato and Basil
You will need: 6 or 7 ripe tomatoes , 2 cloves garlic, 1 Tbsp extra virgin olive oil,1 teaspoon balsamic vinegar, 6-8 fresh basil leaves, thinly sliced* or chopped, sea salt, freshly ground black pepper, more or less to taste, 1 baguette French bread or similar Italian bread 1/4 cup (60 ml) olive oil
Blanch and peel the tomatoes: Bring water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel). Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. 4 Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges. Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up, use a spoon to gently top each toasted bread slice with some of the tomato mixture and finish off with some chopped basil.
Dinner - Fast and Easy Pasta With Blistered Cherry Tomato Sauce
You will need - 450g dry pasta, sea salt, 4 cloves garlic, thinly sliced, 6 tablespoons extra-virgin olive oil, divided 1 1/2 pounds cherry tomatoes (about 2 pints; 750g) 1 ounce fresh basil leaves, roughly chopped, Freshly ground black pepper, Parmesan cheese, to serve
Place pasta in a large pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions recommend. Meanwhile, heat garlic and 4 tablespoons (60ml) olive oil in frying pan over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper. When pasta is cooked, drain, reserving 1 cup (240ml) pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining 2 tablespoons (30ml) olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately.