Tomato

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Roasted and Sun-dried Tomato RisottoServes 2 as a supper dish or 3-4 as a light lunch

Roasted and Sun-dried Tomato Risotto

Oven-roasted tomatoes, which have been slightly blackened and become really concentrated in flavour, are the mainstay of this superb dish.

 
 
Tomato, Mozzarella and Basil SaladServes 2

Tomato, Mozzarella and Basil Salad

The perfect way to bring a taste of Italy to your table with the minimum of effort and maximum appeal.

 
 
Chicken CacciatoraServes 4

Chicken Cacciatora

This demands the reddest, ripest tomatoes, so is a good one for autumn eating - and even winter, as long as you can find tomatoes with plenty of flavour. One of the most popular recipes on the site, and it's easy to see why!

 
 
RatatouilleServes 4

Ratatouille

This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too

 
 
Roasted Red Pepper and Tomato TartServes 8

Roasted Red Pepper and Tomato Tart

Here Delia has brought together two of her favourite summer foods - peppers and tomatoes - and transformed them into a wonderful tart for the colder months.

 
 
Spanish Tomato BreadServes 2

Spanish Tomato Bread

Lovely on its own served as a starter or divided into small pieces to serve with drinks

 
 
Bruschetta with Tomato and BasilServes 4-6

Bruschetta with Tomato and Basil

It's hard to believe that something so simple can be so wonderful

 
 
Half-time Tapas: Served with Majorcan Tomato BreadServes 2

Half-time Tapas: Served with Majorcan Tomato Bread

Whether you're watching a football match or not, this is a real winner: prawns with melting cheese, partnered with wonderful Majorcan pamboli or tomato bread.

 
 
Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and PecansServes 6

Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans

Filo pastry is made ready to use, so no tedious rolling out and all that buttery, wafer-thin crunchiness is guaranteed. This filling makes a very special strudel, perfect for entertaining.

 
 
Anchoïade with Toasted Goats' Cheese CroutonsServes 4

Anchoïade with Toasted Goats' Cheese Croutons

Anchovies, mi-cuit tomatoes, olives, oregano: all strong flavours, but combine them in a processor and you end up with this lovely pate-like result. Spread it on to toasted bread for a type of bruschetta - useful as nibbles at a party.

 
 
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