Author: Amy Riley

Autumn is here, and if you’re looking for the perfect seasonal meal, we have just the dish for you. This roasted tomato and pumpkin risotto is a cosy, seasonal dish that makes the most of autumn produce and it’s hearty, rich, and perfect for cool October evenings!

Ingredients

For the roasted vegetables:

• 400g ripe cherry or plum tomatoes (halved)
• 300g pumpkin or butternut squash (peeled and cubed)
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme (or a few sprigs fresh thyme)
• Salt & freshly ground black pepper

For the risotto:

• 1 tbsp olive oil
• 25g butter
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 250g Arborio or Carnaroli rice
• 125ml dry white wine (optional)
• 800ml hot vegetable stock (keep warm)
• 2 tbsp tomato purée
• 1 tsp balsamic vinegar
• 40g Parmesan (or vegetarian hard cheese), grated
• Handful of fresh basil or parsley (chopped)

Method

Step 1 – Roast the tomatoes and pumpkin. Preheat oven to 200°C. Spread tomatoes and pumpkin cubes on a baking tray. Drizzle with olive oil, sprinkle paprika, thyme, salt, and pepper. Roast for 25–30 minutes, until tender and slightly caramelised.

Step 2 – Start the risotto base. Heat olive oil and butter in a large, heavy-based pan over medium heat. Add onion and cook gently for 5 minutes, until soft and translucent. Add garlic and cook for another minute.

Step 3 – Add the rice. Stir in the Arborio rice until every grain is coated and slightly translucent (about 2 minutes).

Step 4 – Deglaze and build flavour. Pour in the wine (if using) and let it bubble away until absorbed. Stir in the tomato purée and balsamic vinegar.

Step 5 – Add the stock gradually. Begin adding the hot stock a ladleful at a time, stirring often. Wait until each addition is absorbed before adding the next. Continue for 20–25 minutes, until the rice is creamy and al dente.

Step 6 – Combine and finish. Gently fold in the roasted tomatoes and pumpkin. Stir through Parmesan and fresh herbs. Season to taste and rest for a minute before serving.

Looking for the perfect late-September dish? This rustic tart is the perfect treat that lets the sweetness of end-of-summer tomatoes shine, perfect for a cosy early autumn meal.

Ingredients (serves 4–6)

• 1 sheet of all-butter puff pastry (or homemade shortcrust pastry)
• 700 g (about 1 ½ lbs) ripe tomatoes (mix of heirloom, cherry, or plum for variety)
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 100 g (3.5 oz) soft goat cheese or ricotta
• 2 tbsp grated Parmesan
• 2 tsp fresh thyme leaves (or oregano)
• A handful of fresh basil leaves
• Salt and freshly ground black pepper
• 1 egg (for brushing pastry)

Method

Step 1 – Prepare the tomatoes. Slice larger tomatoes into rounds; halve or quarter cherry/plum tomatoes. Lay them on a tray lined with kitchen paper, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess moisture. Pat dry.

Step 2 – Caramelise onions and garlic. Heat olive oil in a pan over medium heat. Add onion slices and cook until softened (about 10 minutes). Stir in garlic and balsamic vinegar, cook 1–2 minutes, then set aside.

Step 3 – Assemble the galette. Preheat the oven to 200°C. Roll out the pastry on baking parchment into a rough circle (about 30 cm / 12 in). Spread goat cheese/ricotta over the centre, leaving a 4–5 cm border. Scatter caramelised onions over cheese. Arrange tomatoes on top in a spiral or rustic pattern. Sprinkle with Parmesan, thyme, salt, and pepper.

Step 4 – Fold and bake. Fold the pastry edges over the filling, pleating as you go. Brush edges with beaten egg. Bake for 30–35 minutes until pastry is golden and tomatoes are bubbling.

Step 5 – Finish and serve. Let rest 5–10 minutes. Scatter fresh basil leaves on top before serving. Serve warm with a green salad or alongside roast chicken.

This smooth, warming soup is the perfect way to celebrate the last of the season’s tomatoes, with roasted peppers for depth and sweetness.

Ingredients (serves 4)

• 1 kg (2.2 lbs) ripe tomatoes (Roma, plum, or vine)
• 2 red bell peppers
• 1 medium onion, roughly chopped
• 3 cloves garlic, unpeeled
• 2 tbsp olive oil
• 500 ml (2 cups) vegetable or chicken stock
• 1 tsp smoked paprika (optional, for depth)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper
• A handful of fresh basil (for garnish)
• Optional: a swirl of cream, yogurt, or crème fraîche for serving

Method

Step 1 – Roast the vegetables. Preheat oven to 200°C. Halve the tomatoes and peppers. Place them cut-side up on a baking tray with onion and garlic. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until softened and slightly charred at the edges.

Step 2 – Blend the base. Squeeze the roasted garlic cloves out of their skins. Transfer all roasted vegetables to a blender (or use a hand blender in a pot). Add smoked paprika, thyme, and balsamic vinegar. Blend until smooth.

Step 3 – Simmer and pour the blended mixture into a saucepan, stir in the stock, and bring to a gentle simmer for 10 minutes. Taste and adjust seasoning (more salt, pepper, or vinegar if needed).

Step 4 – Serve. Ladle into bowls. Garnish with fresh basil and, if you like, a swirl of cream or yogurt. Serve with warm crusty bread or a cheese toastie.

Looking for a rustic, comforting dish that uses the last flush of garden tomatoes?  This tomato and sausage ragu with polenta is exactly what you need! With sausages into a rich sauce, served over creamy polenta, this dish feels a little heartier, perfect for mid-September evenings when tomatoes are still sweet but the air is getting crisp.

Ingredients (serves 4)

• 500 g (1 lb) ripe tomatoes (or 1 tin good-quality whole plum tomatoes if needed)
• 300 g (10 oz) Italian sausages (mild or spicy, depending on preference)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 120 ml (½ cup) red wine (optional, but deepens flavour)
• 1 tsp fresh rosemary, finely chopped (or thyme)
• 1 bay leaf
• 500 ml (2 cups) chicken or vegetable stock
• Salt and freshly ground black pepper

For the polenta

• 150 g (1 cup) quick-cook polenta
• 700 ml (3 cups) water or stock
• 40 g (¼ cup) Parmesan, grated
• 2 tbsp butter

 Method

Step 1 – Prepare the sauce base. Heat olive oil in a large pan. Remove sausage from casings, crumble into the pan, and cook until browned. Add onion and garlic, sauté until soft and fragrant.

Step 2 – Build the ragù. Stir in tomato paste and cook for 1 minute. Deglaze with red wine (if using), simmer until mostly evaporated. Add chopped fresh tomatoes (or tinned), rosemary, bay leaf, and a splash of stock. Simmer gently, uncovered, for 30–40 minutes until thick and rich. Add more stock as needed.

Step 3 – Make the polenta. Bring water/stock to a boil in a saucepan. Slowly whisk in polenta, reducing heat to low. Stir often until thick and creamy (about 5–7 minutes for quick-cook). Stir in butter and Parmesan, season to taste.

Step 4- Serve and spoon the polenta into shallow bowls, top with the tomato-sausage ragù. Drizzle with olive oil, sprinkle extra Parmesan, and maybe a few basil leaves for brightness.

This bright, elegant showcases the last of the sun-ripened tomatoes, paired with creamy burrata and a drizzle of herby oil. This dish is light enough for warm September days, but still feels like the beginning of autumn’s comfort.

Ingredients (serves 4 as a starter, 2 as a main)

• 600 g (about 1 ¼ lbs) ripe mixed tomatoes (heirloom, cherry, or heritage varieties)
• 2 balls of burrata (or very fresh mozzarella)
• 1 small cucumber, thinly sliced (optional for freshness)
• ½ small red onion, finely sliced
• A handful of fresh basil leaves
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar (or sherry vinegar)
• Flaky sea salt & freshly ground black pepper

For basil oil

• 30 g (1 oz) fresh basil leaves
• 60 ml (¼ cup) good-quality olive oil
• Pinch of salt

Method

Step 1 – Make the basil oil. Blend basil, olive oil, and salt until smooth and vibrant green. Set aside.

Step 2 – Prepare the salad base. Slice larger tomatoes into wedges and halve cherry tomatoes. Arrange them on a serving platter with cucumber slices and red onion.

Step 3 – Add burrata, gently tear into halves or quarters and place on top of the tomatoes.

Step 4 – Dress and season. Drizzle with basil oil and a splash of vinegar. Sprinkle generously with flaky sea salt and black pepper.

Step 5 – Serve and top with extra fresh basil leaves. Serve immediately with grilled sourdough or focaccia to soak up the juices.

Shakshuka with Summer Tomatoes and Peppers is a tasty and easy dish to be enjoyed this summer. This vibrant North African and Middle Eastern dish features eggs poached in a spiced tomato and pepper sauce. It’s cozy yet fresh – and in August, using ripe tomatoes instead of canned makes it truly next-level.

Ingredients (Serves 2–3)

• 2 tbsp olive oil
• 1 small red onion, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes (optional)
• 4–5 ripe tomatoes, chopped (or 2 large heirloom + a handful of cherry tomatoes)
• Salt and pepper to taste
• 3–4 eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Crumbled feta or goat cheese (optional)
• Crusty bread or pita, for serving

Method

Step 1 – Sauté the aromatics. Heat olive oil in a wide skillet over medium heat. Add onion and bell pepper. Cook until soft, about 6–8 minutes.

Step 2 – Add garlic and spices. Stir in garlic, cumin, paprika, and chili flakes. Cook 1 minute until fragrant.

Step 3 – Add chopped tomatoes and a pinch of salt. Simmer for 10–15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

Step 4 – Season and taste. Adjust salt and pepper. If tomatoes are very acidic, add a pinch of sugar.

Step 5 – Add the eggs. Make small wells in the sauce and crack eggs into them. Cover the pan and cook until whites are just set and yolks are still runny, about 5–7 minutes.

Step 6 – Serve. Garnish with herbs and cheese if using. Serve immediately with warm bread to scoop up the sauce and eggs.