How to prep
The beauty of tomatoes is that they really don’t require much work to shine and can be enjoyed pretty much as they are. However, if you’re making a tart or a delicate sauce and want to treat them with care, you’ll find some basic tips to follow at the bottom of this page.
How to use
Tomatoes might be one of the most common kitchen ingredients, but that doesn’t mean they’re boring. And while a peak-season, sun-ripened tomato might need very little added to it, here are some of our favourite ways to eat tomatoes:
Home-made sundried tomatoes
For those times you have too many tomatoes and not enough dinner ideas.
Get the recipe for home-made sundried tomatoes here.
Tomato-and-peach salad with yellow tomato vinaigrette
A bounty of summer produce, complete with a tomato-ey dressing.
Get the recipe for tomato-and-peach salad with yellow tomato vinaigrette here.
The cooler, more chill cousin of a classic tomato tart.
Get the recipe for tomato galette here.
Smoky paprika-and-tomato baked barley and beans
Baked beans, but not like you’ve ever seen them before.
Get the recipe for smoky paprika-and-tomato baked barley and beans here.
Pan con tomate
Proof that in-season tomatoes don’t need more than good olive oil and salt.
Get the recipe for pan con tomate here.