Cucumbers and tomatoes are a refreshing, delicious duo that's perfect for eating all year. Because of their fresh flavors and ...

For the dressing, heat the oil in a pan, add the garlic, capers and chopped tomato and gently warm through. Season, to taste, with salt and freshly ground black pepper and stir in the lemon juice ...

Make the dressing: Slice ¼ inch off top of each heirloom tomato and remove tough core. Place a box grater in a large bowl and use large holes to shred cut side of each tomato until flesh has all ...

Simply serve very ripe tomatoes on bruschetta or slice thinly and serve with the sauces as a side dish with beef, lamb or fish steaks. The salmoriglio can be brushed on the fish steaks before cooking.

If you're serving fewer people, use half the amount of tomatoes (or less), but make the full recipe for the dressing. Store the leftover dressing in a container in the fridge; it keeps for several ...

Put the remaining crab oil, the tomatoes, sliced basil ... Divide the crabcakes between four warmed plates. Pour the dressing around the crab cakes. Garnish with a whole basil leaf placed on ...

Paper-thin and buttery filo pastry is delicious in both sweet and savoury tarts. Try a spring-inspired tomato tart topped with creamy ricotta and colourful heirloom tomatoes.