Category: Recipes

Tomatoes are incredibly versatile, and they certainly don’t have to be limited to salads, pasta sauces and Mediterranean dishes.

This warming Tomato, Lentil & Coconut Curry combines fresh tomatoes with red lentils, warming spices and creamy coconut milk for a simple meat-free dinner.

It’s filling, affordable and perfect for an October evening.

Ingredients

• 500g ripe British tomatoes, chopped
• 200g red lentils
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 small piece fresh ginger, grated
• 1 tin coconut milk
• 500ml vegetable stock
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp chilli flakes
• 1 tbsp vegetable oil
• Fresh coriander
• Rice or naan bread, to serve

Method

1. Heat the oil in a large saucepan.
2. Add the onion and cook gently until softened.
3. Add the garlic, ginger and spices and cook for another minute.
4. Stir in the chopped tomatoes and cook for around five minutes until they begin to soften.
5. Add the lentils, coconut milk and vegetable stock.
6. Bring to a gentle simmer.
7. Cook for approximately 25–30 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
8. Add a little more water or stock if needed.
9. Season to taste and finish with fresh coriander.
10. Serve with rice or warm naan bread.

An Easy Midweek Meal

This curry is a brilliant recipe for busy evenings because everything cooks together in one pan.

The tomatoes form the base of the curry, while the lentils make it hearty and filling and the coconut milk adds creaminess.

You can also adapt it depending on what you have available. Add spinach towards the end of cooking, throw in some chickpeas or increase the chilli if you prefer a little more heat.

Any leftovers can be refrigerated and enjoyed for lunch the following day.

Macaroni cheese is already one of the ultimate comfort foods, but adding roasted tomatoes brings a delicious burst of freshness to this family favourite.

Roasting tomatoes helps concentrate their flavour and sweetness, which works brilliantly alongside a creamy cheese sauce.

The result is a warming October dinner with a tomato twist.

Ingredients

• 300g macaroni
• 400g British cherry or small tomatoes
• 40g butter
• 40g plain flour
• 500ml milk
• 200g mature cheddar, grated
• 50g Parmesan, grated
• 1 tsp Dijon mustard
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 50g breadcrumbs
• Salt and black pepper

Method

1. Preheat the oven to 200°C.
2. Place the tomatoes onto a baking tray, drizzle with olive oil and season.
3. Roast for around 20 minutes until softened and beginning to caramelise.
4. Meanwhile, cook the macaroni according to the packet instructions and drain.
5. Melt the butter in a saucepan before stirring in the flour.
6. Gradually whisk in the milk until you have a smooth sauce.
7. Cook gently until the sauce begins to thicken.
8. Add the garlic, mustard and most of the cheddar and Parmesan.
9. Stir until the cheese has melted.
10. Add the cooked macaroni and roasted tomatoes and gently combine.
11. Transfer everything to an ovenproof dish.
12. Sprinkle over the remaining cheese and breadcrumbs.
13. Bake for approximately 20 minutes until golden and bubbling.

A Twist on a Classic

Adding roasted tomatoes to macaroni cheese gives the dish a completely different dimension.

Their sweetness and slight acidity cut through the richness of the cheese sauce, while roasting them beforehand intensifies their flavour.

It’s also an easy way to add fresh tomatoes to a meal that both adults and children can enjoy.

Serve it straight from the oven alongside a simple green salad – or simply grab a bowl and enjoy it exactly as it is.

As the evenings become darker and the temperatures begin to drop, October is the perfect time to bring comforting, warming meals back onto the menu.

Our Tomato & Sausage Casserole is packed with rich tomato flavour and makes an easy family dinner for a chilly autumn evening.

Better still, most of the work happens in one dish, making it a great option when you want something hearty without spending the entire evening in the kitchen.

Ingredients

• 8 good-quality pork sausages
• 500g fresh British tomatoes, roughly chopped
• 1 onion, sliced
• 2 garlic cloves, crushed
• 1 red pepper, chopped
• 1 tin cannellini beans, drained
• 300ml vegetable or chicken stock
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• 1 tsp dried mixed herbs
• 1 tbsp olive oil
• Salt and black pepper
• Fresh parsley, to serve

Method

1. Heat the olive oil in a large casserole dish and brown the sausages on all sides. Remove and set aside.
2. Add the onion and pepper to the same pan and cook for around five minutes until they begin to soften.
3. Add the garlic and smoked paprika and cook for another minute.
4. Stir in the fresh tomatoes and tomato purée.
5. Pour in the stock and add the mixed herbs.
6. Return the sausages to the pan and simmer gently for around 20 minutes.
7. Add the cannellini beans and continue cooking for another 10–15 minutes, until the sauce has thickened and the sausages are cooked through.
8. Season to taste and finish with fresh parsley.

Comfort Food with Tomatoes at its Heart

The tomatoes are what bring everything together in this dish. As they cook, they soften into the sauce, creating a rich base that works brilliantly with the sausages, beans and smoky paprika.

Serve your casserole with crusty bread, mashed potato or even a baked potato for the ultimate autumn comfort meal.

It’s also a great recipe to make ahead, with the flavours developing even further when reheated the following day.

September is traditionally a month for making the most of late-summer produce, and homemade chutney is a fantastic way to turn fresh tomatoes into something that can be enjoyed long after the meal is over.

Sweet, tangy and gently spiced, this Tomato & Red Pepper Chutney pairs beautifully with cheese, sandwiches, cold meats and crackers.

Ingredients

• 1kg ripe British tomatoes, chopped
• 2 red peppers, finely diced
• 2 red onions, finely chopped
• 2 garlic cloves, crushed
• 200g soft brown sugar
• 250ml apple cider vinegar
• 1 tsp ground ginger
• 1 tsp mustard seeds
• ½ tsp chilli flakes
• Pinch of salt

Method

1. Add all the ingredients to a large, heavy-based saucepan.
2. Stir everything together and bring gently to the boil.
3. Reduce the heat and simmer uncovered.
4. Cook for approximately 60–90 minutes, stirring regularly, until the mixture has reduced and developed a thick chutney consistency.
5. Once ready, carefully spoon into clean, sterilised jars while still hot.
6. Seal and allow to cool completely.

Always follow current food-safety guidance for sterilising, storing and preserving homemade chutneys.

A Different Way to Enjoy Tomatoes

Tomatoes are often associated with fresh summer dishes, but preserving them opens up a completely different range of possibilities.

The natural sweetness of ripe tomatoes works beautifully alongside vinegar, sugar and spices, creating a chutney that’s sweet, sharp and savoury all at once.

Once opened, it makes a delicious addition to sandwiches and cheese boards or can be served alongside burgers and other savoury dishes.

You could even make a few jars as homemade gifts.

It’s a great way to celebrate the versatility of tomatoes and bring a little taste of the tomato season into the months ahead.

A galette is the perfect recipe when you want something that looks impressive without requiring hours of careful preparation.

Unlike a traditional tart, a galette is designed to have a rustic appearance. Pastry is simply rolled out, filled and folded around the edges – no tart tin and no need for perfectly shaped pastry.

Our September version combines juicy tomatoes with creamy goat’s cheese and sweet caramelised onions.

Ingredients

• 1 sheet ready-rolled shortcrust pastry
• 4 large British tomatoes, sliced
• 150g soft goat’s cheese
• 2 onions, thinly sliced
• 1 tbsp butter
• 1 tsp brown sugar
• 1 tsp balsamic vinegar
• 1 egg, beaten
• Fresh thyme
• Salt and black pepper

Method

1. Preheat your oven to 190°C.
2. Melt the butter in a frying pan and add the onions.
3. Cook gently for around 15 minutes until soft.
4. Add the brown sugar and balsamic vinegar and cook for another few minutes until caramelised.
5. Place the pastry onto a lined baking tray.
6. Spread the goat’s cheese across the middle, leaving approximately 5cm around the edge.
7. Spoon over the caramelised onions.
8. Arrange the sliced tomatoes on top.
9. Season with black pepper and scatter over fresh thyme.
10. Fold the pastry edges loosely over the filling.
11. Brush the exposed pastry with beaten egg.
12. Bake for approximately 30–35 minutes until golden.
13. Allow to cool slightly before slicing.

Perfect for September Entertaining

The combination of sweet tomatoes, tangy goat’s cheese and caramelised onion makes this galette feel particularly suited to early autumn.

Serve warm with a simple green salad for dinner, or allow it to cool and take slices for lunch the following day.

Galettes are also ideal for entertaining because their rustic appearance is part of their charm. There’s no need to worry about creating perfect pastry edges – simply fold, bake and enjoy.

Looking for a tomato recipe that’s perfect for breakfast, brunch or dinner? Shakshuka could be exactly what you’re looking for.

Originating in North Africa and popular throughout the Middle East, shakshuka consists of eggs gently cooked in a rich tomato and pepper sauce.

Fresh tomatoes work particularly well because they break down during cooking to create a naturally rich sauce without requiring lots of additional ingredients.

Ingredients

• 600g ripe British tomatoes, roughly chopped
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 4 eggs
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chilli flakes
• 1 tbsp olive oil
• Fresh parsley
• Salt and black pepper
• Crusty bread, to serve

Method

1. Heat the olive oil in a large frying pan.
2. Add the onion and peppers and cook gently for around 8–10 minutes until softened.
3. Add the garlic, paprika, cumin and chilli flakes and cook for another minute.
4. Stir in the chopped tomatoes and season with salt and black pepper.
5. Simmer gently for approximately 15 minutes until the tomatoes have broken down and the sauce has thickened.
6. Create four small wells in the tomato mixture.
7. Crack an egg into each well.
8. Cover the pan and cook gently for approximately 5–8 minutes, depending on how you like your eggs.
9. Scatter over fresh parsley.
10. Serve immediately with crusty bread for dipping.

Tomatoes at the Heart of the Dish

Shakshuka is a brilliant example of how tomatoes can form the foundation of an entire meal.

The tomatoes cook down with the peppers, onions and spices to create a rich sauce, while the eggs add protein and make the finished dish satisfying enough for breakfast, lunch or dinner.

You can also easily adapt your shakshuka. Add feta for a salty finish, include spinach for some extra greens or adjust the chilli depending on how much heat you prefer.

Most importantly, don’t forget the bread – you’ll definitely want something to mop up all that tomato sauce!

As the days begin to get a little cooler, September is the perfect time to start reaching for warmer, comforting dishes while still making the most of fresh British tomatoes.

This Roasted Tomato & Parmesan Risotto combines sweet roasted tomatoes with creamy risotto rice, Parmesan and fresh herbs to create a simple but satisfying meal that’s perfect for the transition from summer into autumn.

Roasting the tomatoes first intensifies their natural sweetness and creates delicious juices that can be stirred straight through the risotto.

Ingredients

• 500g fresh British tomatoes
• 300g arborio risotto rice
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 litre vegetable stock
• 50g Parmesan, grated
• 2 tbsp olive oil
• 1 tbsp butter
• Handful of fresh basil
• Salt and black pepper

Method

1. Preheat the oven to 200°C.
2. Place the tomatoes on a baking tray, drizzle with one tablespoon of olive oil and season with salt and pepper.
3. Roast for approximately 25–30 minutes until softened and beginning to caramelise.
4. Meanwhile, heat the remaining olive oil in a large pan.
5. Add the onion and gently cook until softened before adding the garlic.
6. Stir in the risotto rice and cook for around one minute.
7. Begin adding the vegetable stock one ladle at a time, stirring regularly and allowing each addition to absorb before adding more.
8. Continue for approximately 20 minutes until the rice is creamy but still has a slight bite.
9. Stir through the roasted tomatoes and any juices from the roasting tray.
10. Add the butter and Parmesan and season to taste.
11. Finish with fresh basil before serving.

Let the Tomatoes Do the Talking

One of the best things about this recipe is that the tomatoes provide so much of the flavour.

Roasting them allows their natural sweetness to develop while creating a rich, juicy addition to the creamy rice. There’s no need for complicated sauces or lots of additional ingredients.

You can also adapt the recipe depending on what you have available. Try adding spinach towards the end of cooking or serving with extra roasted cherry tomatoes on top.

It’s warming enough for a cooler September evening while still celebrating the fresh flavours of British tomato season.

At R & L Holt, we love seeing just how many different meals can be created with the humble tomato – and this is definitely one to add to your autumn recipe collection.

For those warm August days when you want something fresh and filling without a heavy meal, this Tomato, Feta & Orzo Summer Salad ticks all the boxes.

Combining juicy tomatoes with orzo, feta, cucumber and fresh herbs, it’s colourful, simple to prepare and ideal for BBQs, lunches or summer entertaining.

Ingredients

• 250g orzo
• 400g British tomatoes, chopped
• ½ cucumber, diced
• ½ red onion, finely sliced
• 150g feta, crumbled
• Handful of fresh parsley
• Handful of fresh basil

For the dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and black pepper

Method

1. Cook the orzo according to the packet instructions.
2. Drain and rinse under cold water before leaving it to cool.
3. Add the tomatoes, cucumber, red onion and cooled orzo to a large bowl.
4. Whisk together the olive oil, lemon juice and oregano to create the dressing.
5. Pour the dressing over the salad and toss everything together.
6. Fold through the feta and fresh herbs.
7. Season with salt and black pepper and serve.

Make the Most of August Produce

August is a wonderful month for fresh, colourful food, and this salad really allows the tomatoes to shine.

The sweetness of ripe tomatoes works beautifully with salty feta and a fresh lemon dressing, while the orzo makes the salad substantial enough to enjoy as a light meal.

It’s also ideal for entertaining because you can prepare most of it in advance. Keep it chilled and add the dressing and herbs shortly before serving.

Whether you’re enjoying it in the garden, taking it to a picnic or serving it alongside your favourite BBQ dishes, it’s an easy way to put fresh tomatoes at the heart of your summer menu.

Tomatoes aren’t just for salads and sauces. These Tomato, Cheddar & Herb Savoury Muffins are a great way to use fresh tomatoes in something a little different.

Ideal for lunchboxes, picnics or an afternoon snack, they can be made ahead of time and enjoyed warm or cold.

Ingredients

• 200g cherry tomatoes, quartered
• 250g self-raising flour
• 100g mature cheddar, grated
• 2 eggs
• 150ml milk
• 75ml olive oil
• 1 tsp dried mixed herbs
• Small handful of fresh chives
• Pinch of salt
• Black pepper

Method

1. Preheat the oven to 180°C and line a muffin tin with cases.
2. Add the flour, cheese, herbs, salt and pepper to a large bowl.
3. In a separate bowl, whisk together the eggs, milk and olive oil.
4. Pour the wet ingredients into the dry mixture and gently combine.
5. Fold through the chopped tomatoes and fresh chives, taking care not to overmix.
6. Divide the mixture between the muffin cases.
7. Bake for approximately 20–25 minutes until golden and cooked through.
8. Allow to cool slightly before serving.

Perfect for Summer Days Out

These muffins are particularly handy during the summer holidays. Make a batch in advance and you’ve got an easy addition to lunchboxes, picnics or days out.

The tomatoes add little bursts of freshness and sweetness, while mature cheddar provides plenty of savoury flavour.

You can also experiment with the recipe by adding sweetcorn, finely chopped peppers or a little feta.

Fresh British tomatoes are incredibly versatile, and recipes like this show that they don’t always need to be the obvious star of the plate. They can add flavour, moisture and colour to all sorts of everyday dishes.

If you’re looking for an easy dinner that delivers plenty of flavour without spending hours in the kitchen, this Creamy Tomato & Spinach Gnocchi is the perfect choice.

Juicy fresh tomatoes create the base of a simple sauce, while spinach and cream make the finished dish wonderfully comforting. Best of all, it can be on the table in around 30 minutes.

Ingredients

• 500g gnocchi
• 500g ripe British tomatoes, roughly chopped
• 2 garlic cloves, crushed
• 1 small onion, finely chopped
• 150ml single cream
• 100g fresh spinach
• 30g grated Parmesan
• 1 tbsp olive oil
• Handful of fresh basil
• Salt and black pepper

Method

1. Heat the olive oil in a large frying pan over a medium heat.
2. Add the onion and cook gently until softened.
3. Add the garlic and cook for another minute.
4. Stir in the chopped fresh tomatoes and season with salt and pepper.
5. Allow the tomatoes to cook for around 10 minutes until they begin to break down and create a sauce.
6. Meanwhile, cook the gnocchi according to the packet instructions.
7. Stir the cream into the tomato mixture before adding the spinach.
8. Once the spinach has wilted, add the cooked gnocchi and stir everything together.
9. Finish with Parmesan and fresh basil before serving.

Fresh Tomatoes Make the Difference

Fresh tomatoes bring natural sweetness and acidity to this dish, balancing the richness of the creamy sauce.

Leaving some of the tomatoes slightly chunky also gives the finished sauce plenty of texture, making this a great alternative to reaching for a jar of ready-made pasta sauce.

It’s a particularly useful recipe for busy summer evenings when you want something satisfying but don’t want to spend too long cooking.

Serve with a green salad or some crusty bread and you’ve got an easy family meal that celebrates one of summer’s most versatile ingredients.