This elegant, free-form tart looks great, but is a breeze to make as there's no need to shape the pastry. The recipe combines heirloom tomatoes and courgettes in a colourful spectacle. Be generous with the salt and pepper as proper seasoning really brings out the bold flavour of the tomatoes.
Bored of boring breakfasts? Come a weekend morning, try this indulgent Middle Eastern-inspired shakshuka with soft, roasted aubergines, a rich, garlicky tomato sauce and baked eggs. Serve with crumbly, sharp feta and warm pitta bread to dip in – it's just perfection.
A fun take on the classic condiment, this garlicky kale pesto lifts the smooth, mellow flavours of a warming tomato soup. Have a hunk of crusty bread to hand to wipe the bowl clean or add small pasta shapes for a heartier meal.
This aubergine and tangy tomato dish originated in Sicily and is beloved by locals there. Traditionally it's served with ricotta salata, a salty, grated hard cheese, but you can add a dollop of the soft, creamy type instead to mellow the tomato-rich sauce.
These sweet and sticky potato wedges – roasted in rosemary, garlic, olive oil and Marsala fortified wine – are great as is, but they're made even more special by this spicy tomato dipping sauce. A great side for roasted meats or to serve as part of your barbecue spread, this recipe also takes minimal effort.
Get the recipe for potato wedges with spicy tomato sauce here
When summer really comes into its own, this recipe is sunshine on a plate. With roots in Greek cuisine, it combines vibrant runner beans with a lip-smacking sauce made from gorgeous tomatoes. A moreish potato purée and a feta crumb finishes the job. It's perfect to have with grilled meats and fish, or you could swap the cheese for a plant-based alternative for a nutritious vegan meal.
Roasted okra's plump and tender texture is a great match for this spicy, fragrant tomato sauce, perfect for squashing between two warm flatbreads. It's an excellent recipe to have up your sleeve to serve with grilled or roasted meats. The spicy tomato sauce can also be made with other veg, or you can serve it separately as a condiment.
Gnocchi is a great way to use up any leftover potatoes lingering from last night's dinner. Jazz up the small, carby dumplings with a vibrant tomato and basil sauce – it's ready in minutes but it tastes like a lot of effort has gone in.
Traditionally baked in a clay pot, this fiery and garlicky Palestinian stew has been adapted for the hob. A word of warning – add the chilli in stages until the stew has reached the right level of heat for you.
Chopped tomatoes might seem an unlikely addition to chicken wings. But in this recipe, they really help coat the chicken with the sticky, smoky sauce, flavoured with smoked paprika, ground cumin and sugar. Have a whole platter to munch on for yourself or serve with rice for a more substantial meal.
An excellent summer dish, this recipe combines meaty white fish like hake – although you could use grilled oily sardines or mackerel – with juicy, plump and sweet tomatoes. You'll want to choose the best quality tomatoes with lots of flavour to really make this dish stand out. A baguette is great to serve alongside the salad, as is a generous blob of mayonnaise or aïoli.
Get the recipe for roast hake, samphire and tomato salad here
A creative take on a veggie burger, this recipe hides an umami-rich secret: tomatoes marinated in soy sauce, rice vinegar, chilli, garlic and sugar. This gives the burger a more intense savoury flavour and pairs well with large portobello mushrooms cooked in herb butter.
Pancakes are really not just for breakfast, especially when they're paired with a rich tomato sauce and an indulgent béchamel. The pancakes, made with buckwheat flour, are filled with a spinach and ricotta filling and then smothered in both sauces before the whole dish is baked in the oven until starting to brown on top. The effort of making the two sauces is oh-so worth it.
A restaurant-quality dish, this recipe sees little pockets of homemade pasta filled with creamy burrata, ricotta and tomatoes, bursting with sweetness and bringing life to the whole dish. Serve with confit tomatoes (tomatoes slowly cooked in oil), even more burrata and marjoram leaves (a herb similar to oregano).
Get the recipe for tortellini with burrata and tomatoes here
Reminiscent of a focaccia, this tomato and mozzarella loaf might take a bit of effort to make, but it’s well worth it. There's nothing quite like tucking into the warm, soft bread, bursting with the flavour of roasted tomatoes and oozing mozzarella. It's great to serve with soup or salad – or do like the Italians do and use it for a sandwich.
Deliciously flaky pastry with sweet plum tomatoes and punchy pesto is a dreamy combination. What’s more, these tarts can be prepped ahead of time – simply freeze the pastry discs and bake when needed. The tarts will work great as a starter or for lunch with a generous helping of green leaf salad.
Whether you're looking to use up leftover potatoes or have a ready-made bag from the shop, gnocchi is always a great idea for dinner. Here it bulks out a tasty aubergine and tomato sauce, which is topped with cheese and grilled until bubbling. You can also add a variety of ingredients to put a spin on the basic recipe: think diced chorizo and chilli flakes. For added veggies, stir though spinach or chopped green beans.
Tomatoes and seafood are a perfect pairing, especially when combined with olive oil and mellow red onion. In this tasty pasta recipe, juicy tomatoes, fresh prawns and scallops are tossed together with tagliatelle. A smattering of Parmesan and parsley is all that's needed to finish the dish.
In this classic Mary Berry recipe, roasted tomatoes give taleggio and pesto-smothered chicken an additional burst of flavour. Acidity from the vine cherry tomatoes cuts through the rich cheesy meat and lifts the dish. Serve with a garden salad and butter-roasted new potatoes.
Get the recipe for chicken with pesto, cheese and roasted tomatoes here
There's nothing more soothing for dinner than a bowl of soup. It can still be a hearty meal though, especially if you make a recipe like this Italian-inspired creation with kale and cannellini beans cooked in a tomato-rich broth. It's at its very best when served with a poached egg and garlic ciabatta toast.
A speedy recipe and a twist on an Italian classic, this one-pan dish uses the convenience of tomato passata, which almost acts as a ready-made sauce and just needs a touch of seasoning and some herbs to make it properly tasty. You can also cook this with pasta instead of courgetti, if you're after a more carb-rich meal.
In this simple traybake, aubergines benefit from cooking in a rich tomato and bean sauce, spiced up with a little chilli and cumin. Once the aubergines are tender, top them with grated cheese and put under the grill until golden and bubbling. Serve with a green salad.
A pretty famous tomato recipe, Bloody Mary isn't just great as a cocktail. For these grown-up seafood tacos, prawns are cooked in a spicy Bloody Mary-inspired sauce with vodka, tomato juice, celery salt and Tabasco. The mixture brings out the natural sweetness of the prawns and balances the crispness of the celeriac slaw, which is also piled into soft flour tortillas. Perfect for a fun Friday night dinner with plenty of kick.
While tomato sauce is an integral part of a classic lasagne, this veggie version really makes it shine. It's also super simple to make as the lasagne isn't layered. Instead, fresh pasta sheets are cut into strips and stirred through the tomato sauce. The fresh pasta also cooks quickly on the hob and it's then simply popped under the grill until the cheese is bubbling and oozingly melty.
This classic pasta dish takes very little time to throw together. Juice from the roasted tomatoes, garlic and olive oil create a simple but flavoursome sauce. Flat pasta or pasta shells that’ll scoop up the sauce work best.
Get the recipe for roasted tomato pasta with chilli and garlic here