Homegrown tomatoes are coming into their own now and should have an aroma, taste and even (mis)shape that are more enticing than the uniform packaged varieties available in supermarkets.
Heritage or heirloom tomatoes are making a comeback among allotmenteers and chefs. These are basically old non-hybrid varieties with different flavours, rainbow colours and strange names such as Hillbilly Potato and Green Sausage tomatoes. Search farmers’ markets for the best crops.
In the kitchen, the tomato is such a versatile ingredient. Pizza and pasta aside, big beefy toms can be hollowed out and stuffed with cooked quinoa, feta cubes, toasted pine nuts and parsley then oven roasted; cherry tomatoes make a sweet partner to fish when roasted with a few capers, grated lemon zest and olive oil, and chopped vine tomatoes need no more than finely diced red onions, sea salt, vinegar and oil for a delicious side salad.
To maximise flavour, eat tomatoes at room temperature or even warm but never chilled from the fridge.