Annie Bell’s deliciously fresh and flavour-drenched tomato recipes make summer’s hottest harvest the superstar of the season.
Honeyed tomato soup
This is my go-to thick tomato soup: a mass of vine tomatoes concentrated by roasting, accentuated by honey, chilli and balsamic vinegar.
With its sprightly lemon punch, tabbouleh is a great side for tuna but this classic salad can also be served on its own or with any other mezze offerings.
Oven-baked tomato quinoa risotto
This wholegrain risotto has a healthier edge over white rice ones, while being every bit as comforting. It’s an easy one-pot dish that makes a great veggie main. You could also serve some roasted veg on top.
Tomato and beetroot salad
A simple ruse for elevating a humble tomato salad for a light lunch or as a side for a barbecue.
Tomato and scamorza pizza
I love this pizza, with slices of tomato rather than a sauce. Scamorza is perfectly gooey on top but, being a dry cheese, there is no risk of it oozing liquid.
One-pot chicken with cherry tomatoes and peas
Fresh peas are wonderful here as they soak up the scent of the garlic and herbs. When not in season, frozen will do.