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Author: Amy Riley

Why August is the best month for British tomatoes

Posted on by Amy Riley

If you’ve ever bitten into a sun-warmed tomato straight from the vine, you’ll know: August is the moment UK tomatoes truly shine. Whether you’re a grower, a home cook, or just someone who loves seasonal food, here’s why this month is all about the tomato.

Imported tomatoes, often picked early and ripened in transit, can’t compare to the intense sweetness and depth of a tomato grown and ripened naturally in British soil and sunshine. In August, the combination of long days and consistent warmth allows UK-grown tomatoes to develop their full flavour profile — sweet, tart, juicy, and aromatic.

Even simple dishes – tomatoes on toast, a caprese salad, or a slice of tomato with flaky salt – taste extraordinary this time of year.

Supermarket tomatoes often come in just a handful of types, but in the UK in August, growers (and keen gardeners) have access to a spectacular range of varieties. You’ll find:

  • Tiny, jewel-like Sungold tomatoes bursting with sweetness
  • Rich, earthy Black Russian heirlooms
  • Classic Ailsa Craig or Moneymaker slicers
  • Vibrantly striped Tigerella and Green Zebra

Visiting a farmers’ market or picking from your own garden this month is like stepping into a tomato rainbow.

British tomatoes have a relatively short window of peak perfection – typically from late July through early September. August is the sweet spot. After that, cooler nights and less sunshine reduce quality and yield.

Now’s the time to:

  • Eat them raw and often
  • Make batches of tomato sauce or soup to freeze
  • Try tomato chutneys, jams, and preserves
  • Share extras with neighbours or trade them for other gardeners

Roasted Cherry Tomato and Burrata Pasta

Posted on by Amy Riley

Looking for a tasty summer dish that will be done and ready to eat in 30 minutes? This Roasted Cherry Tomato and Burrata Pasta is a simple, elegant, and deeply flavourful pasta dish that makes the most of peak-season cherry tomatoes – sweet, juicy, and bursting with flavour. It’s perfect for a summer evening and comes together quick enough for you to enjoy the rest of your evening!

Ingredients (Serves 2–3)

  • For the roasted tomatoes:
  • 2 pints cherry or grape tomatoes
  • 4 cloves garlic, smashed
  • 3 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes (optional)
  • A few sprigs of fresh thyme or oregano

For the pasta:

  • 200g (7 oz) spaghetti or bucatini
  • 1 ball burrata cheese
  • 1 small handful fresh basil, torn
  • Zest of ½ lemon (optional)
  • Grated Parmesan (optional, for serving)

Method

Step 1 – Roast the tomatoes. Preheat your oven to 200°C. On a baking tray, toss tomatoes with olive oil, smashed garlic, salt, pepper, red pepper flakes, and herbs. Roast for 20–25 minutes until tomatoes are blistered and bursting.

Step 2 – Cook the pasta, boil a large pot of salted water. Cook pasta until just al dente, reserve ½ cup of pasta water, and drain.

Step 3 – Combine in a large bowl or skillet. Toss the hot pasta with the roasted tomatoes and all their juices. Add a splash of reserved pasta water if it needs loosening. Stir in lemon zest and torn basil.

Step 4 – Serve. Plate the pasta and gently tear the burrata over the top of each serving. Drizzle with a bit more olive oil and crack fresh pepper on top. Add Parmesan if you like (though it’s rich enough without).

Three things to know about UK tomatoes in August

Posted on by Amy Riley

There’s no better time to celebrate British-grown tomatoes than in August. Juicy, sweet, and sun-ripened, UK tomatoes reach their peak this month – and whether you’re growing them yourself or browsing a local market, here are three things you should know about them:

  1. August Is Peak Season for UK Tomatoes

Tomatoes in the UK truly come into their own during August. After months of nurturing, the plants hit full stride, offering fruit that’s naturally ripened by long, warm days and cooler nights. Unlike supermarket imports that are often picked underripe, British tomatoes harvested in August are rich in flavour, vibrant in colour, and delightfully aromatic.

Look for varieties like:

  • Gardeners’ Delight (sweet cherry)
  • Ailsa Craig (classic salad)
  • Black Krim and Tigerella (heirlooms with bold colour and tang)
  1. They’re More Sustainable Than Imports

Buying UK-grown tomatoes in August is better for the planet. During peak season, tomatoes don’t need to be heated artificially or flown in from abroad. Local tomatoes often travel fewer miles and require less energy to produce – especially if they’re grown outdoors or in solar-heated greenhouses.

Bonus tip: Look for tomatoes sold loose or in paper packaging at farmers’ markets to further reduce waste.

  1. Now’s the Time to Preserve

Tomatoes are one of the most versatile ingredients in the kitchen, and August is the month to go wild. Whether it’s a rustic galette, a slow-roasted tomato sauce, or just slices on buttered toast with sea salt, now is the time to eat them fresh and often.

If you’ve got a glut from the garden or allotment, it’s also the perfect time to:

  • Roast and freeze them for sauces
  • Make tomato jam or chutney
  • Dry them slowly in the oven for a concentrated flavour boost

UK tomatoes in August are a seasonal gift – full of flavour, low on food miles, and endlessly delicious. Enjoy them while they last, and consider preserving a few for the colder months when their sun-soaked sweetness will be most welcome.

Tomato Galette with Fresh Herbs and Goat Cheese

Posted on by Amy Riley

Looking for a delicious and easy dish this August? Here’s a Tomato Galette with Fresh Herbs and Goat Cheese – a rustic, flavourful dish that celebrates the abundance of ripe August tomatoes. It’s easy, summery, and perfect for brunch, lunch, or a light dinner with a glass of chilled wine.

Ingredients (Serves 4)

  • For the crust:
  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • 8 tbsp (1 stick) cold unsalted butter, cubed
  • 3–4 tbsp ice water

For the filling:

  • 3–4 medium ripe heirloom or beefsteak tomatoes, sliced ¼” thick
  • 1 tsp salt
  • 1 tsp sugar
  • 4 oz goats cheese (or feta)
  • 1 tbsp Dijon mustard
  • 1 clove garlic, finely minced
  • 1 tbsp olive oil
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh basil (plus more for garnish)
  • Freshly ground black pepper

For finishing:

  • 1 egg, beaten (for egg wash)
  • Drizzle of honey or balsamic glaze (optional)

Method

Step 1 – Prepare the crust. In a bowl, mix the flour and salt. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2 – Prepare the tomatoes. Lay the tomato slices on paper towels and sprinkle with salt and sugar. Let them sit for 20–30 minutes to draw out moisture. Pat dry with more paper towels. This step prevents a soggy crust. Preheat oven to 200°C.

Step 3 – Assemble the galette. Roll out the dough on a floured surface into a rough 12-inch circle. Transfer to a parchment-lined baking sheet. Spread Dijon mustard over the centre, leaving a 2-inch border. Crumble goat cheese on top of the mustard. Arrange tomato slices over the cheese in overlapping layers. Sprinkle with garlic, herbs, black pepper, and a drizzle of olive oil.

Step 4 – Fold and bake. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the beaten egg. Bake for 35–40 minutes or until the crust is golden and the filling bubbly.

Step 5 – Finish and serve. Let cool slightly and top with more fresh basil and a drizzle of honey or balsamic glaze if desired. Serve warm or at room temperature.

Tomato & Basil Summer Rice Cakes

Posted on by Amy Riley

A crunchy, creamy, and juicy bite-sized snack that’s ideal for hot afternoons, healthy picnics, or light summer grazing.

Ingredients (Makes 6–8 rice cake snacks)

  • 6–8 plain or lightly salted rice cakes
  • 150g cream cheese or hummus
  • 200g ripe cherry tomatoes, halved or quartered
  • Fresh basil leaves
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar or glaze
  • Salt & pepper to taste
  • Optional: toasted pine nuts or pumpkin seeds for topping

 

Method

Step 1 – In a bowl, mix halved cherry tomatoes with olive oil, balsamic, a pinch of salt, pepper, and a few torn basil leaves. Let them marinate for 5–10 minutes.

Step 2 – Spread each rice cake with a generous layer of cream cheese or hummus (whichever you prefer).

Step 3 – Spoon the marinated tomatoes on top of each rice cake. Add a few extra basil leaves and sprinkle with seeds if using.

Step 4 – Serve immediately for best crunch – perfect as a light lunch, after-school snack, or picnic nibble.

 

How Tomatoes Can Boost Your Summer Activity Levels

Posted on by Amy Riley

As the sun shines brighter and the days grow longer, many of us feel the pull to be outside more – and what better way to embrace summer than by getting stuck into a little gardening? If you’re looking for a rewarding and easy entry into growing your own food, tomatoes are a fantastic choice. But did you know that growing tomatoes can do more than just fill your salad bowl? It can also boost your physical activity, mental wellbeing, and connection to nature.

Here’s how tending to your tomatoes can help you stay active this summer:

  1. It Gets You Moving – Without Feeling Like Exercise 🏃‍♀️🌿

Caring for tomato plants involves regular light activity – watering, weeding, pruning, potting on, and harvesting. These tasks keep you moving gently and naturally, often without even realising it.
In fact, gardening is classed as moderate-intensity physical activity, which means it counts towards your weekly movement goals, without needing a gym membership!

💡 Fun Fact: Just 30 minutes of gardening can burn between 150–300 calories, depending on the activity.

  1. It Encourages Daily Outdoor Time 🌞🍃

Tomatoes need frequent attention during the summer, which naturally draws you outside more often. Whether you’re checking the soil, tying up stems, or admiring those ripening red fruits, your tomato plants become the perfect excuse to get a daily dose of sunshine and fresh air.

This regular outdoor routine supports:

  • Vitamin D production
  • Better mood and lower stress
  • Improved sleep and focus
  1. It’s a Mindful Hobby With Tangible Rewards 🌱🍅

Unlike some exercise routines that can feel repetitive, tomato growing is dynamic and seasonal. You’re constantly responding to your plants – trimming side shoots, adjusting watering, or harvesting at just the right moment. This keeps your brain and body engaged, and it’s incredibly satisfying to see your efforts result in real, edible produce.

Plus, getting children or family members involved turns it into a shared activity that encourages healthy habits and teamwork.

Tomato & Ricotta Puff Pastry Bites

Posted on by Amy Riley

Golden, flaky pastry topped with creamy ricotta and juicy summer tomatoes – these bites are great for sharing at garden parties, picnics, or as a light snack.

Ingredients (Makes 12 bites)

  • 1 sheet ready-rolled puff pastry (chilled, not frozen)
  • 200g cherry tomatoes, halved
  • 100g ricotta cheese
  • 1 tsp lemon zest
  • 1 tbsp olive oil
  • 1 egg (for egg wash)
  • Fresh basil or thyme leaves
  • Salt & cracked black pepper to taste
  • Optional: drizzle of balsamic glaze

 

Method

Step 1 – Preheat your oven to 200°C and line a baking tray with parchment.

Step 2 – Unroll the puff pastry and cut into 12 small rectangles. Score a 1cm border around each rectangle without cutting through. Place on the baking tray.

Step 3 – In a bowl, mix ricotta, lemon zest, a pinch of salt, and pepper. Spread a teaspoon of this mix into the centre of each pastry square.

Step 4 – Place a few halved cherry tomatoes on top of the ricotta. Sprinkle with a few thyme leaves or basil if using.

Step 5 – Beat the egg and brush the pastry edges. Bake for 15–20 minutes, or until puffed and golden brown.

Step 6 – Let cool slightly. Top with fresh basil and a drizzle of balsamic glaze if desired.

 

Chilled Tomato & Watermelon Skewers with Mint Drizzle

Posted on by Amy Riley

This vibrant snack is hydrating, refreshing, and super easy to assemble, perfect for hot July days, BBQ platters, or picnic grazing boards.

Ingredients (Makes about 10–12 skewers)

  • 250g cherry tomatoes (mixed colours work beautifully)
  • 300g watermelon, cut into 2–3cm cubes
  • 100g feta or mozzarella pearls (optional for creaminess)
  • A handful of fresh mint leaves
  • 2 tbsp olive oil
  • 1 tbsp honey or agave syrup
  • Juice of 1/2 lime
  • Pinch of salt & black pepper
  • Wooden or reusable cocktail skewers

Method

Step 1 – Finely chop a handful of mint. In a small bowl, whisk together olive oil, lime juice, honey, chopped mint, and a pinch of salt and pepper. Set aside to infuse.

Step 2 – Onto each skewer, thread one cherry tomato, one cube of watermelon, a small piece of feta or mozzarella (if using), and repeat. Finish with a tomato on top for a colourful pattern.

Step 3 – Lay the skewers on a serving plate and generously spoon or brush the mint drizzle over them. Chill in the fridge for 15–20 minutes before serving for maximum refreshment.

 

Three facts about tomatoes you probably didn’t know!

Posted on by Amy Riley

Whether you’re growing them in the garden or slicing them into salads, tomatoes are one of summer’s juiciest stars. Beyond their delicious flavour and vibrant colour, tomatoes have a few fun surprises up their sleeves. Here are three sun-ripened facts to make you smile this summer:

  1. Tomatoes Love the Heat (But Not Too Much!) 🔥🍅

Tomatoes thrive in warm, sunny conditions – which is why they’re so popular in Mediterranean cuisines. In the UK, summer gives just the right balance of warmth and daylight to help them ripen beautifully.

Did you know tomatoes can stop turning red if it gets too hot? Temperatures consistently above 29°C (yes, we do get them occasionally!) can halt the production of lycopene, the natural red pigment. So, even your tomatoes appreciate some afternoon shade during heatwaves!

  1. They’re Technically a Fruit – But Legally a Vegetable! 🧺🍅

We all call tomatoes a vegetable (because they go in savoury dishes), but botanically, they’re a fruit, specifically a berry!

In 1893, the U.S. Supreme Court ruled that tomatoes are legally a vegetable for trade purposes. So when you’re chopping them for your summer salad, you’re technically eating a fruit that’s pretending to be a veg!

  1. UK Tomatoes Are Fresher Than You Think 🌿

Around 20% of tomatoes sold in UK supermarkets are now grown here – and that number is growing each year. Thanks to innovations in greenhouse farming and eco-friendly growing methods, more British tomatoes are making their way to our plates, often within 24 hours of being picked.

That means sweeter, juicier, more sustainable summer snacking, win-win!

Summer Tomato & Whipped Feta Toasts

Posted on by Amy Riley

If you’re looking for a refreshing, no-fuss snack that bursts with the flavour of juicy tomatoes, creamy whipped feta, and crusty bread, you’re in the right place. Ideal for garden gatherings or a light afternoon bite, you’ll be leaving your guests wanting more!

Ingredients (Serves 4–6 as a snack)

  • 300g ripe cherry or heritage tomatoes (mixed colours if possible)
  • 150g feta cheese
  • 3 tbsp Greek yoghurt (or cream cheese for extra richness)
  • 1 garlic clove, finely grated
  • 1 tbsp olive oil (plus more for drizzling)
  • 1 tsp red wine vinegar or balsamic glaze
  • Fresh basil or oregano leaves
  • Salt & pepper to taste
  • 1 small baguette or sourdough, sliced & toasted

Method

Step 1 – In a blender (or by hand), blend feta, Greek yoghurt, garlic, and a drizzle of olive oil until smooth and creamy. Season with a pinch of pepper. Chill while you prep the rest.

Step 2 – Halve the cherry tomatoes and toss in a bowl with olive oil, vinegar, salt, pepper, and fresh basil or oregano. Let them sit for 10–15 minutes to release their juices.

Step 3 – Toast your baguette or sourdough slices. Spread each toast with whipped feta, top generously with the marinated tomatoes, and drizzle with extra juice from the bowl.

Step 4 – Top with a few fresh herb leaves, a twist of cracked black pepper, and an optional drizzle of balsamic glaze. Serve immediately while the toast is still crisp.

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