Tomatoes
Photography + recipes: Anna Rubingh
In September, at the end of the season, tomato crops are at their best. Make the most of them by using them fresh in all sorts of dishes — like a beautiful and easy-to-make galette with tomatoes, basil, and ricotta, perfect for both dinner and lunch. You can also stuff them with risotto and serve them straight from the oven.
There’s a fantastic salad of tomatoes, stale bread, onions, and basil, so good it’s become a staple in our house! Or try spaghetti with tomatoes and parsley, or a comforting traybake of chicken, tomatoes, and potatoes.
And there’s no need for waste if you’ve grown a big crop. Turn your tomatoes into a simple tomato sauce, great to use all year round for pastas, soups, and stews. Or make a wonderful sweet-and-savoury tomato chutney. An easy tomato soup with basil is also lovely to eat fresh, and fantastic to keep in the freezer for a rainy day.
Tomato Galette with ricotta + basil
Tomato, Bread + Basil Salad
Easy Tomato Soup with basil (great to
Spaghetti with tomatoes + parsley
Risotto Stuffed Tomatoes
Tomato + Chicken Traybake with potatoes
Preserve: Basic Tomato Sauce for all year use
Preserve: Tomato Chutney
