Tomato

Keep unripe tomatoes at room temperature, out of direct sunlight, until they yield slightly to gentle pressure. Refrigerate ripe ones if you need to keep them longer, then bring them back to room temperature before eating for better flavour.

Score a shallow cross in the base, lower the tomato into boiling water for about 30 seconds, then transfer it to cold water. The skin should slip off from the cuts.

Halve them, arrange them cut-side up on a baking tray, drizzle with oil and roast at 200°C for 20–30 minutes, until softened and lightly browned. They work well stirred through pasta or served on toast.

Use them in tomato soup, a fresh salsa, shakshuka or a slow-cooked pasta sauce. For a quick sauce, soften chopped tomatoes with garlic and olive oil for about 20 minutes.

Tomatoes pair particularly well with basil, mozzarella, olive oil and black pepper, as in a simple tomato salad. They also add freshness to sandwiches and contrast nicely with salty cheese.

Tomato purée is concentrated and smooth, so it is useful for thickening sauces but does not replace the fresh texture of chopped tomatoes. For a sauce, loosen a spoonful or two with water and season it to taste.

Botanically, a tomato is a fruit because it develops from a flower and contains seeds. In cooking, you usually treat it as a vegetable, using it in savoury dishes.

Yes. Wash the tomato under running water and remove any damaged areas before slicing or eating it.