There is so much you can do with tomatoes, from light and fresh summery salads to heart warming stuffed beefsteaks. On these pages we feature a small collection of our favourite recipes and inspirational ideas for getting the most out of our tomato inspired product range.
Preheat the oven to 220C/fan200C/Gas 7. Line a large baking sheet with non-stick baking paper.
1.Thinly slice the tomatoes. Lay them flat on kitchen paper or a clean tea towel, sprinkle with salt and pepper and leave to drain.
2.Unroll the pastry onto the baking paper and brush all over with the beaten egg. Fold over 1cm of each edge to form a rim and pinch at the corners to seal. Prick the base here and there with a fork then sprinkle with the Parmesan cheese. Bake in the oven for 12-15 minutes until puffed up and golden brown.
3.Remove the tart base from the oven and sprinkle the base with half of the mozzarella cheese. Overlap the tomatoes slices on top. Mix the olive oil with the garlic, drizzle it over the tomatoes and then scatter over the remaining mozzarella cheese.
4.Return the tart to the oven and bake for 5-7 minutes until the mozzarella has just melted and the tomatoes heave heated through. Remove from the oven, scatter over the basil leaves and serve immediately.
Try to use a selection of tomatoes so that you get a variety of colour, size and flavour.
1.Preheat the grill to high.
2.For the pesto, put 20g basil leaves, pine nuts, 1 clove crushed garlic and 4 tbsp olive oil into a food processor and blitz into a paste. Scoop into a bowl and stir in the Parmesan and some salt to taste.
3.Cut the loaf of French bread across into 3 evenly sized pieces, then each piece in half, horizontally. Mix the soft butter with the remaining crushed garlic and some sea salt flakes to taste.
4.Thinly slice the tomatoes, discarding the top and the bottom slices, lay them out on a board and season with salt and pepper. Halve the avocado, remove the stone, and peel. Cut across into thin slices.
5.Place the pieces of French bread on a baking tray and grill on both sides until golden. Remove from the grill and spread the cut face of each piece with some of the garlic butter. Slide them back under the grill briefly, until the butter has melted into the bread.
6.Quickly remove the garlic bread from under the grill and top with the slices of tomato, avocado and red onions.
7.Using a teaspoon, scoop small bits of the burrata or mozzarella onto the top of the toasts. Drizzle over some of the pesto, garnish with the basil leaves and serve while the garlic bread is still hot.
1. Mix the lemon juice, olive oil, crushed cumin seeds and 1/2 tsp sea salt flakes together in a shallow dish. Stir in the mini chicken fillets and leave to marinate for 30 minutes.
2. For the salad dressing put the peas into a bowl and cover with boiling hot water. Leave for 5 minutes, then drain and set aside to cool. Whisk the oil, vinegar, sugar, and some salt and pepper to taste together in a bowl. Stir in the shallots and set aside with the chicken.
3. Five minutes before you are ready to serve, cut the tomatoes into small chunky pieces and put them into a bowl with the spring onions and some sea salt flakes and pepper to taste. Toss together gently then spread over the base of a large serving plate.
4. Preheat a ridged griddle of griddle pan over a high heat until smoking hot. Reduce the heat to medium-high. Lift the chicken fillets out of the marinade, lay them on the griddle and cook for 2 minutes on each side until cooked through and golden brown.
5. Lift the hot chicken fillets onto the tomato salad. Stir the mint and peas into the dressing and spoon it over the chicken and tomatoes. Scatter over the mint leaves and serve.