X New Ways To Cook With Tomatoes

Preheat your oven to 140°C. Use the tip of a sharp knife to pierce a hole in each tomato. Tumble them into a snug ovenproof dish.

Peel the garlic cloves and nestle them in among the tomatoes with the thyme sprigs. Sprinkle over the fennel seeds, coriander seeds and a pinch of chilli flakes. Tuck in a strip of fresh lemon zest. Season with salt and pepper. Pour the olive oil over the tomatoes. It should just about cover the tomatoes. Slide into the oven and gently bake for an hour until the tomatoes are soft and collapsing. They will need to cool a little before you serve them and will have an even richer flavour if you make them the day before.

While the tomatoes bake, drain the burrata and tear it into a bowl. Add the Greek-style yogurt and a pinch of salt. Lightly whip till combined.

Spoon the whipped burrata over a plate. When the tomatoes are ready, use a slotted spoon to scoop up the tomatoes and garlic and use them to top the burrata. Discard the thyme sprigs and lemon zest. Drizzle over a little of the flavoured olive oil and a little honey.

Garnish the tomatoes and burrata with extra thyme leaves. Serve with toasted ciabatta for scooping and dipping.

Heat the oil in a paella pan, or another wide, thin-bottomed pan, on a medium heat. Add the onion and fry for around 5 minutes until softened. Add the garlic and cook for a further minute.

Add the chopped tomatoes, peppers, seasoning, paprika and wine. Cook for 10-15 minutes, stirring often, until the tomatoes have broken down a little and the peppers have softened.

Mix the rice into the tomato and red pepper mixture. Add the saffron and its soaking liquid and 500ml of the stock.

Simmer on a medium-low heat without stirring for 15-20 minutes, until most of the liquid has been absorbed by the rice. If the rice looks dry, top it up with a bit more stock so that there is a thin layer of liquid on top of the rice.

While the paella is simmering, char the tomato slices and artichoke on a heated and lightly oiled grilling pan. Season and set aside.

Cover the paella pan with a tight-fitting lid or kitchen foil, turn the heat off and allow the rice to rest for 10-15 minutes. It will finish cooking in its own steam.

Top with the charred tomatoes and artichokes, olives and chopped parsley. Serve with lemon wedges and a good grind of black pepper.

Preheat the oven to 180°C. Toss the pita pieces with the olive oil and seasoning on a medium baking tray. Cook for 8-12 minutes until golden brown and crispy.

Meanwhile, combine all the dressing ingredients in a bowl and whisk together.

In a medium bowl, toss half of the cooked pita pieces with the tomatoes, cucumber, radishes, onion, Little Gem, and half of the dressing.

Lay the rocket on a serving platter and cover evenly with the dressed salad ingredients. Arrange the remaining pita pieces over the salad and drizzle with the remaining dressing. Sprinkle the parsley and mint over the dish and top with the sumac.

To make the pastry, put the flours, salt and butter cubes in a food processor and pulse until they form coarse breadcrumbs.

Add the water a tablespoon at a time and pulse until the dough comes together, you may not need it all, you may need a little more.

Tip the dough out onto a floured surface, shape into a ball and flatten it into a thick disk. Wrap it in cling film and put it in the fridge for at least 30 minutes. Preheat the oven to 190°C.

On a lightly floured surface, roll the dough into a large circle, the size of a large dinner plate. Transfer the dough to a large baking sheet, lined with baking parchment.

Spread an even layer of mustard/tapenade/chilli jam onto the crust, leaving a 5cm border all around. Cover with a thick layer of ricotta cheese, then lay the tomato slices on top. Sprinkle with garlic and thyme.

Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.

Brush the edges with the beaten egg, and bake for about 40 minutes, or until the crust is golden and the tomatoes cooked through.

Place all gazpacho ingredients in a large bowl. Season well with salt and pepper. Mix everything together, pressing down firmly to squeeze out the juices. Cover and leave to marinate in the fridge for at least 30 minutes or preferably overnight.

Put the mixture into a blender and blitz until smooth. Check the consistency, adding more olive oil if the soup is too thick. Taste and adjust seasoning if necessary. Cover and refrigerate again until thoroughly chilled.

Preheat the oven to 180°C (Fan). Make the croutes by thinly slicing the baguette. Brush the slices with olive oil and sprinkle grated manchego or parmesan on top. Bake for 6-8 minutes or until crisp and golden brown.

To serve, taste the gazpacho for a final time and adjust seasoning if necessary. Sprinkle with some chopped watercress, drizzle with a little more olive oil and serve with the croutes on the side.

Preheat the oven to 180°C (Fan).

Place half the tomatoes in a medium shallow ovenproof dish, approximately 26cm in diameter. Cut the remaining tomatoes in half and add to the dish, along with the rest of the ingredients. Add three-quarters of a teaspoon of flaked sea salt and a good grind of black pepper. Mix to combine and place in the oven for 30 minutes. Stir in the basil and serve.

Mix the yoghurt and a quarter of a teaspoon of salt in a bowl and hang the labneh overnight, discarding any liquid collected. You should be left with about 450g labneh. Make the confit tomatoes by adding the olive oil, tomatoes, paprika, dried oregano, sugar, vinegar, oregano stems and half a teaspoon of salt to a small saucepan. Cover with a lid and place over a low heat and cook for about 25-35 minutes or until the tomatoes have softened but still retain their shape. Add more or less time depending on the size of your tomatoes. Set aside to cool completely then stir through the fresh oregano leaves.

Spread the labneh out onto a plate, make a well in the centre, and top with the confit tomatoes and serve with the urfa sprinkled on top.