The tomato is a round, fleshy vegetable used as a base for Italian pasta sauces, delicious when eaten raw in salads or for adding flavour in their canned or dried form.
Shortcrust pastry tartlets made with tomato, garlic, thyme and fourme d'Ambert, a delicious blue cheese from France.
Oven baked brick pastry parcels with a tomato, mozzarella and fresh basil filling.
Puff pastry and cherry tomato tart tatin topped with roasted red mullet and fresh rocket.
Penne pasta served with a homemade tomato, aubergine, olive, mozzarella and basil sauce and topped with rocket.
A simple quiche made with red pepper, sun-dried tomatoes and candied cherry tomatoes.
A puff pastry tartlet topped with marinated mushrooms, tomato and anchovies served with a rocket, parsley and olive oil dressing.
A simple, easy to cook sauce with bags of flavour that is extremely versatile.
Filled pin wheel buns made using a Wrights premix flavoured dough as a base
Cicchetti are savoury snacks or small side dishes, typically served in a bar or informal restaurant.
A great Summer garden party salad - serve with plenty of crusty bread to mop up the dressing.