Tomato (Beefsteak) recipes

Thick wedges of beefsteak tomato collapse into a rich, gently spiced coconut broth with flaky white fish, making a curry that tastes deeply considered but comes together in under thirty minutes. The tomatoes do the heavy lifting here — their juices meld with coconut milk to form a sauce you will want to mop up with flatbread. A weeknight staple for late summer when the tomatoes are at their most flavourful.

Thick-cut beefsteak tomatoes dressed in a punchy mix of gochujang, sesame oil, soy sauce and rice vinegar — this is a side dish that can hold its own on the table. The tomatoes are left in generous slabs so they soak up the dressing without going mushy, and the whole thing comes together in under fifteen minutes. It is bold, a little spicy and unexpectedly addictive alongside grilled meat or rice.

Thick slices of beefsteak tomato are charred on a screaming-hot griddle until caramelised and smoky, then laid over cool, whipped feta and showered with crunchy dukkah and a drizzle of honey. This is a dish that showcases what a peak-season beefsteak tomato can do with minimal interference — the contrast of hot, jammy tomato against cold, salty cheese is one of summer's best combinations. It works equally well as a generous starter, a vegetarian main with flatbread, or an impressive side to grilled lamb.

Fresh beefsteaks are cooked down quickly with fiery Calabrian nduja sausage into a sauce that is intensely flavoured and ready in the time it takes to boil the pasta. The fat from the nduja bastes every fold of rigatoni, while the tomatoes keep the whole thing fresh and vibrant. This is a proper weeknight dinner that does not feel like a weeknight dinner.