Aromatic and sweet, tomatoes offer an abundance of flavour year-round.

These baby Roma tomatoes are sweet and fruity, making them perfect as the stand-out flavour in a simple salad. Add them raw to peppery rocket and toss with a robust balsamic vinegar and olive oil dressing. Want to up the ante? Use them as one of the fruit options on your next cheese board for a complementary profile of flavours.

These round beauties are firmer than their oval counterparts, which make them the ideal candidate for roasting! Keep them on their vines and drizzle generously with olive oil. Season well and roast in a hot oven until blistered, and serve them on their vines at your next Sunday lunch for a pop of flavour and colour.

A mixed punnet of baby tomatoes gives you a variety of colours and flavours, giving bang-for-your-buck when it comes to visual appeal. Halve these and arrange on pastry for a colourful tomato tart or leave them whole to brighten up your next quiche.

A round tomato is the workhorse of the kitchen and is extremely versatile across different recipes and cuisines. Using on-the-vine adds to the aroma. If you’re cooking with it, remember to add the vine into your sauce or stew and remove just before serving. This adds an extra layer of flavour to your dish, reinforcing the ripe, hearty tomato aroma from the fruit.