When tomatoes are properly in season, they can become the starting point for an entire summer lunch. Different varieties bring their own flavour, colour and texture, which means very little needs to be added to make them interesting.

A tomato and mozzarella platter is one of the simplest options. Use a mixture of cherry tomatoes and larger varieties, add mozzarella or burrata and finish with basil, olive oil, black pepper and a spoonful of pesto. Keeping some tomatoes in large slices and others halved makes the platter more varied.

The same ingredients can move easily into sandwiches. Good bread filled with tomatoes, mozzarella, rocket and pesto makes a practical lunch that can be prepared shortly before serving or wrapped individually for a picnic.

For a larger table, tomatoes can become part of a spread with grilled vegetables, olives, cheeses, salads, bread and fresh herbs. Adding peaches, nectarines or grapes brings some sweetness without turning the table into a separate fruit course.

This is also where shopping seasonally makes a noticeable difference. Summer tomatoes need far less dressing and seasoning than tomatoes bought outside their natural season because much of the flavour is already there.

A few varieties from a local market, good olive oil, fresh cheese and bread can therefore provide the basis for several dishes without requiring a complicated menu.

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