• Tomato, asparagus and ricotta tart

    Preparation time - 10-15 mins Serves 4-6 Ingredients • 10 spears of asparagus • 375g ready-rolled puff pastry • 250g ricotta cheese • 2 large eggs, lightly beaten • 50g Parmesan cheese, grated • 2 cloves of garlic, crushed • a large bunch of basil leaves, finely shredded, plus extra for garnish • 4-5 ripe tomatoes, quartered • olive oil Method 1. Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6. 2. Place the pastry on to a lightly oiled baking tray and prick several times with a fork. 3. Mix together the ricotta, eggs, half of the parmesan, garlic, basil and seasoning and beat until smooth. Spread over the pastry base, leaving about

  • Vine-ripened tomato stuffed with couscous salad

    Serves 4-6 Preparation & Cooking time: 20-25 minutes Ingredients For the Filling: • 1 garlic clove • 300g couscous • 5 tbsps extra-virgin olive oil • A sprig of fresh thyme • 1/2 stock cube • 8 asparagus spears, peeled, cut in half • 1/2 bunch spring onions, finely chopped • 1 aubergine, cut into 2cm cubes • 1 courgette, cut into 2cm cubes • 1 red pepper, de-seeded, cut into 2cm cubes • 75ml red wine vinegar • A handful of rocket leaves • 1/2 bunch fresh basil, roughly shredded For the tomatoes: • 12 tomatoes on the vine • 3 1/2 tbsps olive oil • 50ml balsamic vinegar • 3 garlic cloves, finely sliced • A

  • Brie, tomato and cranberry tart

    Serves 6-8 Preparation time: 20 minutes, plus chilling time Cooking time: 1 hour 5 minutes Ingredients • 175g/6oz plain flour • 75g/3oz lightly salted butter • 250g jar cranberry sauce • small handful fresh basil leaves • 225g/8oz vine cherry tomatoes, halved • 10oz/300g Brie, thinly sliced with skin on • 2 medium eggs • 150ml/1/4pint double cream Method 1. Place the plain flour and butter into a food processor and process to fine breadcrumbs. Add 1-2 tbsp cold water until the mixture comes together. 2. Roll out on a lightly floured surface and use to line a 9in/23cm deep fluted tart tin. Chill for 20 minutes. Meanwhile preheat

  • Roasted tomato basil soup

    Ingredients • 1.5kg ripe plum tomatoes, cut in half lengthwise • 60ml plus 30ml good olive oil • 1 tbsp salt • 1 1/2 tsps freshly ground black pepper • 2 chopped yellow onions • 6 garlic cloves, minced • 30g unsalted butter • 1/4 tsp crushed red chilli flakes • 800g tinned plum tomatoes, with their juice • 600g fresh basil leaves • 1 tsp fresh thyme leaves • 1 litre chicken stock or water Method 1) Preheat the oven to 200°C. 2) Toss together the tomatoes in 60ml of olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking tray and roast for 45 minutes. 3) In

  • The best of great British tomatoes

    Tomatoes have become a staple in the store cupboard and feature in an endless range of recipes, whether you toss them chopped into a salad or layer them on crisp pastry to make a warm tart. British tomatoes are at their peak in September and October so snap them up now for ultimate fresh flavour. Although canned tomatoes can be just as good as the real deal for making hearty stews and soups, don’t forget to make the most out of what is local. CLICK ON PHOTO FOR FULL GALLERY British-grown varieties include baby plum tomatoes and cocktail tomatoes such as Red Choice