I love to use my home grown tomatoes for dishes such as spaghetti bolognaise or a Rogan Josh but sometimes I think it’s nice to let the tomatoes take centre stage rather than being hidden in a sauce. After all there is nothing to compare with the flavour of a freshly picked tomato, something quite unlike that of some of the tasteless specimens bought in the supermarket.
Of course tomatoes are good in salads but what about making them the centre piece and have a salade de tomates to give it its French name. It is simple to make but delicious. Apart from slicing the tomatoes and adding some chopped chives (or finely chopped onion)  and fresh basil you need to make a tasty vinaigrette with olive oil, wine vinegar, garlic, mustard, salt and pepper. Just shake the ingredients together in a screw top jar and drizzle over the tomatoes.
For a slightly more substantial tomato treat why not try bruschetta, the scrumptious Italian snack of toasted bread rubbed with garlic and topped with chopped tomatoes, basil and olive oil?
For something even more filling, Hugh Fearnley Whittingstall’s recipe for tomato gratin hits the spot. Sliced tomatoes are cooked in the oven with cream, garlic, thyme and cayenne pepper, then topped with cheese such as parmesan. Served with bread it makes a meal on its own.
Tomatoes are also great in tarts, using either puff or short crust pastry. You can adjust the tomato filling according to your own taste. Add a few fresh herbs such as basil or alternatively cheat and use some of the range of Schwartz dried herbs. Top with grated cheese but choose one which will not overwhelm the taste of the tomatoes.
Tomatoes might not be the first thing that springs to mind when you are planning a barbecue but cooked in a foil parcel with a little olive oil, chopped parsley and seasoning, they make a delicious dish.