The finest vine-fresh fruits are best enjoyed raw, in any number of salads and antipasti. The sweet-sharp quality of the juice is a perfect match for freshly picked Mediterranean herbs. With a pair of kitchen scissors, snip delicate slivers of basil, oregano, chives or even mint over the layered slices and dress with a drizzle of olive oil. Adding a good-quality soft cheese like mozzarella or burrata creates a classic Italian starter.

Cooked tomato is essential to a range of European and Latin American recipes. Diced and lightly fried with onion, garlic and other vegetables, it is sometimes known as soffritto – the base for a huge variety of tomato recipes, sauces and slow-cooked dishes. This combination also freezes well.

A number of recipes require de-skinning. Cut a small cross in the base of each fruit, place them in a saucepan and pour over boiling water. After a few minutes, the skins will start to loosen. Once they have been allowed to cool, you can peel away the segments of skin without breaking the flesh.

You can enjoy intense flavours by preparing larger varieties in the oven. For a rich but simple side dish, place quarters in a baking dish, dress generously with oil, and roast them; add your choice of spices towards the end of cooking. Some that work particularly well include:

• Zaatar
• Chipotle
• Paprika
• Cayenne
• Chilli

Want to enjoy the taste of homemade tomato sauce, try this recipe and see if it takes you nostalgically back to your youth. All you need is some freshly prepared tomatoes, chopped finely, diced onion, sugar, malt vinegar, cayenne pepper and black peppercorns.

Mix the ingredients together in a large pot and allow to slowly boil for an hour.

Finally blend the softened ingredients together well until smooth - and there you have it!