Summer is the time when tomatoes of all varieties are in brilliant abundance. Supermarkets, greengrocers and allotments are full of these beautiful, firm, juicy fruits, ripe for the picking. But the warm temperature can cause tomatoes to ripen quickly, and you need to move fast before they turn into a squidgy mess destined for the bin...
So, we’ve chosen the best ways to use up a glut of tomatoes – whether you’ve bought a load on offer from the local market, or your garden has gone into overdrive – so you can make the most of this brilliant seasonal produce while it’s at its very best.
The combination of soft, ripe tomatoes, tangy raspberries and creamy burrata makes this simple salad really stand out from the crowd. Serve with lots of crusty bread and a crisp white wine.
Roasting the tomatoes twice intensifies their sweetness and brings out an unbelievable flavour in this rich sauce. A special pasta recipe for the summer months.
Make the most of ripe and juicy tomatoes in this classic salsa. Use it as a dip for tortilla chips, or serve alongside grilled meats, fish, or Mexican-style dishes such as fajitas and quesadillas.
Embrace your inner child with this rich and comforting tomato soup. Add some alphabet pasta and a layer of grated cheese, and it’ll be a hit with big and little kids alike.
When life gives you green tomatoes, make ketchup! This homemade tomato sauce recipe has just a hint of spice, and will up your steak and chips game with one dollop. It makes a great foodie gift, and will keep in bottles for up to six months.
This cheap and cheerful salad uses up a glut of super-ripe tomatoes and a stale loaf of bread for a win-win. Introduce a handful of store-cupboard staples and you’ve got a summer salad that’s a lot of bang for your buck.
Combine tomatoes and rose petals picked from the garden to make this smoky, fragrant homemade harissa recipe. Transferred to sterilised jars, it will keep in the fridge for up to a month, or give away to neighbours and friends in your local community.
If you have a huge glut of tomatoes to use up, slowly dehydrate them in a low oven so they’re gummy, gnarly and full of intense flavour. Then transfer to jars, cover with oil and keep to use in pasta dishes, salads, or as part of an antipasti spread.
Use tomatoes, olives, anchovies and fresh herbs in this light, summery pasta dish, and let the flavours do the talking. It’s delicious warm, or better still, enjoyed cold as part of your picnic spread.
For something with a bit of a kick, use up a load of over-ripe tomatoes in this simple Keralan tomato salad. A dollop on the side of a creamy curry is absolutely delicious.
And if you’ve got a load of green tomatoes going spare, check out Chetna Makan’s gorgeous Green tomato chutney recipe