3 WAYS WITH TOMATOES

Tomato and avocado on toast Serves 2

Halve an avocado and scoop the flesh into a bowl. Add a squeeze of lemon, season and mash. Spread over toasted sourdough and top with mozzarella, sliced beef tomato, fresh basil, balsamic vinegar and olive oil.

Garlic and tomato prawns Serves 2

Finely chop 1 onion and fry in a pan with a pinch of salt for five minutes. Add two crushed garlic cloves and six chopped vine tomatoes. Sauté for five minutes, seasoning with salt and pepper and mixed herbs such as oregano or basil. As the sauce thickens, add a pack of prawns and heat through before serving with your favourite grain and fresh basil.

Roast tomato and garlic lentils Serves 2

Heat the oven to 180°C. Lay two chopped medium tomatoes, half a sliced red onion and four cloves of garlic (skins on) on a baking tray, drizzle with oil and season; roast for 20 minutes. Cook 200g green or Puy lentils. Mix with the roasted tomatoes and onions. Remove the garlic skins and mash with a fork before adding to the lentils. Throw in half a chopped red pepper, mix well and serve as a salad or alongside chicken or fish.