• General
• Selection & Storage
• Preparation & Serving
• Nutrition Information

Wash tomatoes under cool running water before use and pat dry. Use a serrated knife to slice of the top of the tomato if necessary, and chop, slice or puree as needed. If you are preparing a salsa or a recipe requiring seeded tomatoes, cut the tomato in half horizontally and gently squeeze out the seeds and juice.
 
Remember not to cook tomatoes in aluminium cookware as their high acid content reacts with the metal.
 
Serving ideas:

• Roast tomatoes and red peppers with a little olive oil, garlic and chopped red onions. Stir through pasta or serve on toast for breakfast!
• Top your pasta with a Napoletana sauce made by frying onion in a little olive oil, then adding chopped and skinned tomatoes and seasoning with salt, pepper and fresh basil.
• Make a delicious salsa by combining 1 ripe avo (peeled and chopped), 3 ripe tomatoes (chopped), 1 onion (finely chopped) and chopped fresh coriander, lemon juice, salt and pepper to taste. Canned ratatouille is available and couldn’t be easier!
• Serve tomato basil soup as a starter made from vegetable stock, tomatoes, fresh basil, onion, carrot, garlic, olive oil and salt and pepper to taste.
• Ratatouille is a combination of tomatoes, marrows, aubergines, green peppers and spices. Serve as a topping on grilled fish or as a side dish.
• A fresh, summer starter is a Caprese salad, made by alternating thinly sliced mozzarella cheese, fresh basil leaves and slices of large, ripe tomatoes. Top with a little olive oil and Balsamic vinegar.
• Top your pizza, salads and pastas with sun-dried tomatoes for added flavour.
• For a salad with a difference, combine baby spinach leaves, sun-dried tomatoes in olive oil (drained) and crumbled feta cheese. Top with toasted pine nuts and pumpkin seeds.
• Tomatoes can be relatively easily grown in the home garden – give it a try!