Category: Recipes

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.

When you want something quick, fresh and full of summer flavour, these Tomato, Pesto & Mozzarella Flatbreads are hard to beat. They’re simple enough for a midweek lunch but also make a great addition to a relaxed summer gathering with friends and family.

Fresh tomatoes are the star of this recipe. Paired with creamy mozzarella, fragrant pesto and crisp flatbreads, they create a meal that requires very little preparation but delivers plenty of flavour.

Ingredients

• 4 flatbreads
• 4 ripe British tomatoes, sliced
• 2 balls of mozzarella, torn into pieces
• 4 tbsp green pesto
• Handful of fresh basil
• 1 tbsp olive oil
• Black pepper
• Rocket, to serve

Method

1. Preheat your oven to 200°C.
2. Place the flatbreads onto a large baking tray.
3. Spread a tablespoon of pesto over each flatbread, leaving a small border around the edge.
4. Arrange the sliced tomatoes across the top.
5. Tear over the mozzarella and season with black pepper.
6. Bake for around 10–12 minutes, or until the mozzarella has melted and the edges of the flatbreads are crisp.
7. Remove from the oven and finish with fresh basil, rocket and a drizzle of olive oil.
8. Slice and serve immediately.

A Simple Taste of Summer

One of the best things about cooking with fresh seasonal tomatoes is that you don’t need to do very much to them. When tomatoes are naturally ripe and full of flavour, simple ingredients are often all that’s needed.

These flatbreads can also be easily adapted. Try adding roasted peppers, red onion or olives, or add a little chilli if you prefer some extra heat.

Serve alongside a fresh salad for an easy evening meal, or cut the flatbreads into smaller pieces to create a sharing dish for a summer get-together.

At R & L Holt, we’re proud to grow British tomatoes that can be enjoyed in everything from simple snacks to family dinners. Sometimes the easiest recipes are the ones that really allow great ingredients to shine.

Sometimes the simplest recipes are the most delicious. Tomato bruschetta is a classic Italian favourite that celebrates the fresh taste of ripe tomatoes and fragrant basil.

Perfect as a starter, light lunch or BBQ side, this recipe lets seasonal British tomatoes take centre stage.

Ingredients

• 4 ripe British tomatoes
• 1 baguette
• 2 garlic cloves
• Fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and black pepper

Method

1. Dice the tomatoes into small pieces.
2. Tear the basil leaves and mix with the tomatoes.
3. Add olive oil, balsamic vinegar, salt and pepper.
4. Slice the baguette and toast until golden.
5. Rub each slice with a peeled garlic clove.
6. Spoon the tomato mixture generously over each slice.
7. Serve immediately.

Why We Love It

Bruschetta is proof that fresh ingredients don’t need to be complicated. Sweet, juicy tomatoes combined with crusty bread and fragrant basil make this a perfect recipe for summer entertaining.

Whether you’re serving it as a starter or sharing it with friends at a BBQ, it’s always a crowd-pleaser.

Looking for a healthy, fuss-free dinner? This Mediterranean Tomato & Chickpea Traybake is packed with colourful vegetables and delicious flavours while requiring very little preparation.

Simply add everything to one tray, pop it in the oven and let the fresh ingredients do the work.

Ingredients

• 500g British tomatoes
• 1 tin chickpeas
• 1 red onion
• 1 courgette
• 1 red pepper
• 2 tbsp olive oil
• 2 tsp mixed herbs
• 100g feta cheese
• Fresh parsley

Method

1. Preheat the oven to 190°C.
2. Chop the vegetables into chunks.
3. Add everything except the feta and parsley to a roasting tray.
4. Drizzle with olive oil and sprinkle with herbs.
5. Roast for 35 minutes.
6. Scatter over the feta.
7. Return to the oven for 5 minutes.
8. Finish with chopped parsley before serving.

Why This Recipe Works

One-pan meals are perfect for busy evenings. The tomatoes soften beautifully as they roast, creating a delicious natural sauce that coats the vegetables and chickpeas.

Serve with crusty bread, couscous or rice for a complete meal.

Summer is the perfect time to make the most of fresh, seasonal produce, and this Tomato & Courgette Puff Pastry Tart is a delicious way to showcase British tomatoes. Whether you’re planning a picnic, a light lunch or a summer gathering, this colourful tart is simple to prepare and packed with flavour.

Using fresh tomatoes when they’re in season makes all the difference. Their natural sweetness pairs beautifully with courgettes, creamy cheese and flaky puff pastry, creating a dish that’s impressive enough for guests but easy enough for a midweek meal.

Ingredients

• 1 sheet ready-rolled puff pastry
• 3 large British tomatoes, sliced
• 1 courgette, thinly sliced
• 150g soft cheese or ricotta
• 50g grated cheddar
• 1 tbsp olive oil
• Fresh thyme
• Salt and black pepper
• 1 egg (beaten)

Method

1. Preheat the oven to 200°C.
2. Roll out the pastry onto a lined baking tray and score a 2cm border around the edge.
3. Spread the soft cheese over the centre, leaving the border clear.
4. Arrange the tomato and courgette slices alternately across the pastry.
5. Sprinkle with grated cheddar and fresh thyme.
6. Brush the pastry edges with beaten egg.
7. Drizzle lightly with olive oil and season.
8. Bake for 30–35 minutes until golden and crisp.
9. Serve warm with a fresh green salad.

Why You’ll Love It

This tart is wonderfully versatile. Enjoy it warm for lunch, cold as part of a picnic or sliced into smaller portions for a summer buffet. Using seasonal British tomatoes ensures every bite is bursting with fresh flavour.

Looking for a fresh and colourful summer recipe? These Stuffed Tomatoes with Mediterranean Vegetables are packed with flavour, easy to make and perfect for a light lunch, picnic or vegetarian evening meal.

Using large, ripe British tomatoes as the star of the dish allows you to make the most of seasonal produce while creating something that looks impressive and tastes delicious.

Ingredients

• 4 large British tomatoes
• 1 small courgette, finely diced
• 1 red pepper, finely diced
• 1 small red onion, finely diced
• 100g couscous
• 150ml vegetable stock
• 1 tbsp olive oil
• Handful of fresh parsley, chopped
• 50g crumbled feta cheese (optional)
• Salt and black pepper

Method

1. Preheat the oven to 180°C.
2. Cut the tops off the tomatoes and carefully scoop out the centres, setting the flesh aside.
3. Place the couscous in a bowl and pour over the hot vegetable stock. Cover and leave for 5 minutes before fluffing with a fork.
4. Heat the olive oil in a frying pan and gently cook the courgette, pepper and onion until softened.
5. Chop the reserved tomato flesh and stir into the vegetables.
6. Mix the vegetables with the couscous and parsley. Season well.
7. Spoon the mixture into the hollowed tomatoes.
8. Top with feta cheese if using.
9. Place in a baking dish and bake for 20–25 minutes until the tomatoes are tender.
10. Serve warm with a side salad or crusty bread.