You say Tomato, I say Tomhato . .

In the middle of a tomato glut! Why do tomatoes all become ripe at the same time? And, also, what about the ones which never turn red?  All the hard work of growing, looking after and nurturing them to end up with almost too many of the little red bombs!  Sun-warmed tomatoes picked straight from the vine are arguably the ideal way to enjoy tomatoes. What can you do with them once you’ve made gallons of soup and tomato sauce for the freezer, eaten them fresh, fried and baked and given away pounds?

We have just come back from holiday in Spain (thankfully, before the terrible fires) where tomatoes in some form are on every menu. The Husband particularly liked a tomato drink – usually served at breakfast – and has been making it since we got home. Simply whizz up ripe tomatoes with a little olive oil and salt and pepper. He keeps it in a jug in the fridge when done and can thoroughly recommend it!

Roast Tomato Tart

• 320g/11½oz frozen ready rolled puff pastry, defrosted *
• 1 egg, beaten
• 3 large tomatoes, halved
• 16 cherry vine tomatoes
• 1–2 tbsp extra virgin olive oil
• 3 garlic cloves (whole, crushed)
• sea salt and freshly ground pepper
• 4 medium tomatoes, sliced (or use a mixture of sizes and colours for a pretty finish)
• 2 garlic cloves, finely sliced

Preheat the oven to 180C/160C Fan/Gas 4. Put the puff pastry on baking paper and cut out a circle to line a tart tin. Use a fork to prick the base of the pastry case all over (this is to prevent the pastry from puffing up too much in the oven). Brush egg wash all over the pastry case. Bake for 12–15 minutes until golden and crispy (the pastry doesn’t need to be completely cooked through at this stage). Set aside and leave the oven on. Grill the large and cherry tomatoes in the oven for 8–10 minutes until softened and charred. Set aside.

Heat the olive oil in a medium saucepan and gently fry the garlic. Add the roasted tomatoes and cook for 10–12 minutes until the moisture disappears, stirring and pressing down to turn them into a sauce. Season with salt and pepper and add the thyme leaves. Remove from the heat and decant into a small bowl to cool.

Spread the grilled tomatoes on top of the pastry base.. Arrange the raw sliced tomatoes on top. Garnish with the garlic slices, a sprinkle of fresh thyme leaves, a drizzle of olive oil and salt and pepper to taste. Return the tart to the oven for about 12 minutes, or until the pastry is fully cooked and the tomatoes warmed through. Serve with a fresh salad of your choice.

Sweet Tomato Jam is given a nice kick by the addition of ginger.

• 2 tablespoons sunflower oil
• 2 tablespoons grated ginger
• 1 red onion, finely chopped
• 1/2 cup (125ml) red wine vinegar
• 1/2 firmly packed (100g) brown sugar
• 1 small red chilli, finely chopped
• 450g chopped tomatoes
• 1 tablespoon honey

Heat the oil in a saucepan over medium-high heat. Add the ginger and onion, and cook for 2-3 minutes until the onion is soft. Add the vinegar, brown sugar and chilli, and cook, stirring, for 2-3 minutes until sugar dissolves. Stir in the tomatoes and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 30-35 minutes until thick. Stir in the honey and cool to room temperature.

Fried green tomatoes with garlic mayonnaise. A recipe for the ubiquitous green tomatoes – but is so good that if I were you, I wouldn’t wait for the end of the season but just use them when you have them, even if early on! If you haven’t got polenta, you can use flour, breadcrumbs or a thin tempura like batter instead. There is something quite perfect about the green-apple tang of an unripe tomato with the warm, mealy notes of crisp polenta. Serves two.

• 4 medium to large green tomatoes
• 2 eggs and a little milk
• 90g plain flour
• 3 tablespoons fine ground polenta
• 2 sprigs of thyme
• Oil for frying

Slice the tomatoes thickly, about three or four from each fruit. Break the eggs into a small, shallow bowl and beat them lightly. Stir in a tablespoon or two of milk. Mix the flour and ground polenta, season with salt and black pepper and the leaves pulled from the thyme branches. Tip onto a large shallow plate. Press a slice of tomato into the flour and polenta mixture then into the beaten egg then back into the polenta again. Shake off any excess. Don’t worry if bits of tomato show through here and there, you want a light, crisp coat, not armour-plating. Repeat with the remaining tomatoes. Warm the oil in a frying pan. Lower some the tomatoes into the pan, one at a time – otherwise they will stick together- then let them colour lightly on both sides. I turn mine after a minute or two. Cornmeal burns quickly, so I keep a watchful eye on the tomatoes as they cook. They should be ready in four or five minutes. Remove from the pan and drain on kitchen paper. Serve with garlic mayonnaise.

* If only making one tomato tart, you will find there is pastry left over. Take another tin plate, spoon in some brown sugar and butter and melt together in the oven with the tart. Take out and add apples slices/pear halves/peach or apricot halves and top with the remaining pastry circle, tucking the edges in around the fruit. Back in the oven till pastry nicely browned. Cool slightly and turn out on to an upturned plate – and, voila! A fruity tarte tatin -mmmmm