Ingredient Focus: Tomato (Solanum lycopersicum)

Sun-caught jewels of acid and sweetness — vessels of summer’s memory, even in winter tins.

Pantry Zone

Fresh vegetables and fruits

Storage whisper: Keep fresh tomatoes at room temperature, out of direct sunlight — never in the fridge unless overripe. Once cut, store covered in the fridge and eat within a day or two. Tinned tomatoes belong in the ambient pantry — cool, dark, and dry.

In Season (UK)

July to October for fresh, homegrown varieties
Tinned: available all year round

What Tomatoes Bring to the Table

Tomatoes are one of the most evocative ingredients — rich in umami, lively with acid, and quietly generous in their ability to create sauces, balance sweetness, or stand proud on their own. They bring depth to stews, brightness to dressings, and sunlit warmth to any dish they touch.

Whether fresh, tinned, or slow-roasted into intensity, the tomato is a shape-shifter — at home in comfort food, summer salads, or late-night toasties.

How To Use

• Roast whole cherry tomatoes with garlic and olive oil for a simple pasta sauce
• Blitz tinned tomatoes with herbs for a quick soup or pizza base
• Use fresh tomatoes to layer into sandwiches or top bruschetta
• Combine with lentils, cumin, and coriander for a smoky dal
• Bake into savoury tarts with vegan cheese and flaky pastry

Flavour Pairings

Basil — Garlic — Olive Oil — Thyme — Balsamic — Red Lentils — Chilli — Smoked Paprika — Courgette

Waste Less

Got a few soft ones? Cook them down into a sauce or chutney, or roast with herbs for freezing. A spoon of tomato purée or half a tin can always be stirred into soups, beans, or risottos to deepen the base.

What next?

• Find Recipes with Tomato
• Or wander the shelves of the Golden Ingredient Index for more ideas.
• If you like learning ingredients this way, get my weekly kitchen letter.