Phil's seasonal tomato recipes

It's the first week of June and British tomato season is in full swing. Not only are they one of the most widely grown vegetables in the world and a staple for endless recipes - they're also packed full of goodness. To help you make the most of this 'wonderfood', Phil's in the kitchen with a tomato masterclass, and two delicious recipe ideas to see you right through the summer: an easy fresh tomato sauce and an easy no-bake lasagne...

Fresh tomato olive butter sauce

Serves: 4Preparation time:- 15 minutesCooking time:- 5-6 minutes

Ingredients:500g ripe, tasty room temperature tomatoes, halved seeds removed1 tsp tomato paste50g cold unsalted butter, verysmall cubes50mls extra virgin olive oilSalt and freshly ground blackpepperA little sugar2 tbsp fresh, finely choppedchives/tarragon4 tbsp tomato flesh free ofskin and seeds

Method:Place the fresh tomatoes andpaste into liquidiser and blitz until smooth.Pass through a fine sieve intoa bowl.When ready to serve, reallygently heat the puree but do not cook it.Remove from the heat and whiskin the butter very quickly, and then the olive oil.Season with salt, pepper and alittle sugar.Finally add thechives/tarragon and tomato flesh.Serve with cooked meats, fish, pasta or rice.

No bake tomato lasagne

Serves: 4 Preparation time:- 25 minutes. Cooking time:- 45 minutes.

Ingredients:

750g ripe, perfumed tomatoes, sliced horizontally 2 tsp garam masala For the dressing: 500g ripe cherry or sweet tomatoes, at room temperature 2-3 tbsp sherry vinegar 2 tsp tomato puree 2 tsp Dijon mustard 75mls extra virgin olive oil 100mls safflower or sunflower oil A little salt to season

To assemble:

400g pasta sheets thin as possible and cooked until al dente, refreshed and lightly oiled 3 large leeks, washed well and cut into quarters and finely chopped and sautéed quickly in olive oil 200g crème fraiche Salt and freshly ground black pepper 6 tbsp finely chopped chives

Method:Pre heat the oven to 160C gas mark 4.1. Place the sliced tomatoesonto a baking rack and season well, then add a little garam masala2. Place on a baking tray andcook in the oven until they have dried by roughly 40%, then remove and cool.Drizzle well with olive oil.3. Next make the dressing by adding the tomatoes, sherryvinegar, tomato puree, Dijon mustard, olive oil and sunflower oil into a bowland mixing well. Season with salt.4. To assemble, lay a pasta sheetinto a large serving pasta bowl.5. Add 3 or 4 tomato halves, alittle of the dressing and few softened leeks.6. Add a second layer ofpasta, tomatoes and dressing then a final pasta sheet.7. Top with a spoon of crèmefraiche, fresh chives and black pepper. Finish with a drizzle of the dressing.