We can’t think of anything more versatile and delicious than these tomatoes. Eat them by themselves, over rice, tossed with pasta, as a friend for fish, underneath steak, baked with eggs, and spooned next to squash.
This recipe is admittedly a little basic, but sometimes, basic is good. Basic is a garlicky, white winey, tomatoey broth that will take care of your expensive seafood, cook it gently, and make everything taste delicious.
This is a simple stew that delivers big flavor.
Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish.
Ezme is a wonderful Turkish dish made with the ripest of tomatoes, which give it a deep, sweet flavour to contrast with the fiery kick of chillies and the acidity given to the dish by vinegar and pomegranate molasses.