Tomato (Standard) recipes

A sharp, lively Indian street-food salad that is an ideal way to use up end-of-season tomatoes that haven't quite ripened. Firm green and semi-ripe tomatoes are tossed with crisp apple, red onion, and a tamarind and chaat masala dressing that is tangy, sweet, and spiced all at once. It is ready in fifteen minutes and works brilliantly as a side or a light lunch.

A deeply satisfying Indian-inspired red lentil dal where ripe tomatoes do two jobs — they form the base of the spiced tadka and then collapse into the lentils, giving the finished dish a rich, slightly sharp backbone that tinned tomatoes simply cannot replicate. The crispy fried shallots on top are not optional; that crunch against the silky dal is the whole point.

A savoury spin on the classic French upside-down tart, where whole tomatoes are caramelised in a sticky balsamic and sugar glaze before being topped with buttery puff pastry and baked. When you invert it onto a board, the tomatoes sit jewel-like in their dark, glossy syrup. Crumbled goat's cheese and fresh thyme scattered over the top finish it perfectly.

Roasting the tomatoes low and slow concentrates their sweetness and gives this soup a depth that raw or tinned tomatoes simply cannot match. Blended with creamy cannellini beans and finished with a drizzle of olive oil, it is the kind of thing you will want to make every week from July through to October. Thick, satisfying, and entirely vegan.