Tomatoes au Naturel

When I was a child, I thought I hated tomatoes. They were tasteless and pulpy. Things have improved greatly since then, and even in winter, you can find beef tomatoes that are rich and sweet enough to eat in slices dressed simply with salt, torn fresh basil (should grow well in a pot ), good olive oil. If you leave it dressed for a while like this, it will give off juices which are excellent soaked up with good bread.

Tomato Gratin with Baked Fish

Put a cod fillet or two in an oven proof dish with a little olive oil. Spread over it a couple of crushed garlic cloves - piercing it at intervals so the flavours can penetrate - salt, pepper, the juice of a lemon and a scattering of fennel seeds. Cover with foil and bake for about 20 mins to 1/2 hour at Gas 4/180C, this depends on the thickness of the fillet, so keep an eye on it as it must be just done and not overcooked. Slice the tomatoes in half, put them in another ovenproof dish, scattered over a little olive oil, plus seasonings and a handful of grated Parmesan, and bake them alongside the fish. Served together with steamed new potatoes, the whole meal took about half an hour to cook, and had a decidedly Portuguese savour to it.

Aubergine & Roast Tomato Salad

tomatoes Slice aubergine crossways, and sprinkle with salt, leaving to drain in a colander for an hour or so. Lightly oil a griddle pan, preferably with raised bumps for a nice charred pattern, and toast the aubergine slices on both sides until soft. Set aside. Cut plum tomatoes in half lengthways, and roast in the oven with a little olive oil and herbs until slightly blackened. Crumble some feta cheese and wash green leaves. Make a dressing with lemon juice, a trace of garlic, mustard, salt, pepper and olive oil. Assemble leaves on the plate, piling the other vegetables on top artistically, and sprinkling with the cheese. Dress at the last minute with the dressing. Good first course.

Pepper and Tomato Bruschetta

This is nicer if you peel the tomatoes - but you don't have to. Pour boiling water over them to the count of 12 and whip off the skins (it is easy, but a bit hot). Cut them up, removing the little green bit. De seed peppers and cut up, and chop an onion finely. Heat a little olive oil in a non-stick frying pan. Fry the onion until golden with chopped garlic if you like. Add peppers and cook to soften. Then add chopped tomatoes and cook slowly until soft and luscious - season with salt and pepper, and a few torn basil leaves if you have them. Very good on sourdough toast. You can stir in a couple of beaten eggs per person towards the end, and cook until thickened, if you like - eggs have a curious affinity with both tomatoes and peppers.