Tomato hits

Panzanella
Tumble together chunks of the best tomatoes you can find with some torn up, slightly stale rustic bread, the oil from a tin of anchovies, a slug of good olive oil and a sprinkling of aged apple balsamic vinegar. Macerate for 30 minutes, turning now and again, then toss with the anchovies, a finely sliced red onion, a handful of black olives, a spoonful of capers, plenty of torn basil and salt and pepper.

Tomato side dish
Lightly oil a baking dish and fill it with cherry tomatoes. Bake at 200C until they start to split, about 15 minutes. Trickle over some good olive oil and some flaky sea salt, and serve with grilled fish, steak or scrambled eggs and bacon.

Tomatoes and corn
Simmer a few ears of corn until just tender, refresh, then remove from the husks. Mix with an equal amount of cubed tomatoes or halved cherry tomatoes, a small, finely chopped red onion, a slug of olive oil and red-wine vinegar. Season and stir in lots of chopped coriander or basil; a finely chopped chilli is a good addition if you fancy a little heat.

Tomatoes with pasta
Halve a handful of cherry tomatoes and sprinkle with salt. Cook some penne, farfalle or fusilli, drain and toss with some soft, fresh goat's cheese, the tomatoes and their juices, a few black olives and a sprinkling of oregano or torn basil. Season with black pepper and serve at once.