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.
Shake all ingredients except champagne, fine strain into a chilled flute and top off with champagne, garnish with salted tomato slice and basil leaf.
Preheat the oven to 190C/gas mark 5. Slice approximately 2cm off the top of each tomato and put the tops to one side. Carefully scoop out the insides of the tomato into a bowl using a spoon, being careful not to split the skin.
Over a medium heat fry the onion and garlic in olive oil until soft, then add the tomato pulp and increase the heat to simmer for around 10 minutes. Add the vegetable stock, roasted tomatoes and rice and cook over a low heat for 10 minutes until the rice begins to soften. Stir in the basil, lemon and cheese and season to taste.
Place the tomatoes in a lightly oiled baking ray and fill them with the mixture. Replace the tops and bake in the oven for around 25 minutes until the rice has cooked through and the tomatoes are tender. Garnish with basil leaves and serve with a fresh rocket salad.
Chop all of the tomatoes into a medium sized mixing bowl ensuring a vibrant mix of colours, flavours and texture. Add the chopped onion and coriander, stirring gently. Add the lime and season with salt and pepper and stir once again before allowing the salsa to sit for around an hour to allow the flavours to combine.