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8 tomato recipes to make the most of this season’s crop

by Malou Herkes

published on 31 July 2019

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

Ottolenghi’s Hot Charred Cherry Tomatoes with Cold Yoghurt

from Simple

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. 

From the book

Yotam Ottolenghi

Chicken, Cinnamon and Sweet Tomato Orzo: Kotopoulo Kritharaki

Chicken, Cinnamon and Sweet Tomato Orzo: Kotopoulo Kritharaki

by Georgina Hayden
from Taverna

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

Heritage Tomatoes Salad

by Amelia Freer

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

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

Watermelon and Cherry Tomato Salad with Feta, Almond and Za’atar Crumble

by Silvena Rowe

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

Orzo Pasta, Spicy Tomato Sauce & Feta

by Clare Lattin and Tom Hill

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

Green Asparagus, Romesco and Idiazabal Cheese

by Nieves Barragán Mohacho
from Sabor

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

Sea Bass with Tomato, Aubergine and Pearl Barley

by Alex Hely-Hutchinson

Aubergine and tomatoes create their own buttery, sweet-tangy juice here, soaked up by plump pearl barley and paired with fresh, white fish.

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