Broth, tart and salad: Kirk Haworth’s vegan tomato recipes for summer

A smoky tomato broth, a grilled peach, tomato and almond ‘ricotta’ salad scattered with roast almonds, and a sparky tomato tarte tatin

August is peak tomato season. This most versatile of fruits can be put to just about any use, from raw to slow-cooked and from oven- or sun-dried to desserts (believe it or not, they go incredibly well with summer berries, especially strawberries and raspberries). Not only that, but tomatoes have high glutamate levels that rise even further as they ripen, which gives them an umami kick. However you prepare them, though, the key thing is never to keep tomatoes in the fridge: the chill breaks down their cell structure and, even more importantly, affects their flavour in an alarming way.