Tomatoes
Tomato bruschetta
A wonderful supper or lunch for two
Roast either several bunches of vine cherry tomatoes or 4 large ripe tomatoes in a baking dish with a little olive oil poured over them - 220c/gas mark 7 - until the skins of the tomatoes have started to blacken in places.
Toast 4 slices of open textured bread, such as ciabatta or sourdough, lightly on both sides - then take a couple of cloves of (ideally new season) garlic, crush a little, and rub over the toast.
Pile the tomatoes onto the toast, drizzle more olive oil over, add seasoning.
Slow baked tomatoes with courgettes
Heat the oven gas mark 2/150c.
Slice an onion and a few cloves of garlic finely, then sweat in a large pan for a few minutes. Add a tin of chopped tomatoes and some herbs - thyme is nice - simmer for 5 minutes, then season and tip into a gratin dish.
Slice a couple of courgettes and 4 or 5 large tomatoes, then place them in alternate layers over the top, so you have stripes of courgette and tomato. Drizzle over some more olive oil and sprinkle more herbs. Season and bake for a hour, or maybe a little longer.