Tomatoes

It’s hard to beat the smell and flavour of a beautifully sun-ripened tomato. They’re at their best between the warm summer months of June through to September. The tomato is such a versatile ingredient that it always has a place on the menu, particularly with vegetarians.

With so many different varieties from which to choose there are endless ways to prepare and serve them; from a simple tomato salad sprinkled with sea-salt and dressed with good olive oil and aged balsamic vinegar to a spicy tomato sorbet served with a chilled tomato consommé. I always try to buy tomatoes that have been ripened on the vine, in the sun. Bought on a daily basis, I prefer to store them on a shelf in the kitchen rather than in the fridge. If they are stored in the fridge, bring them out an hour before serving to allow them to come to room temperature to revive their flavour.