It’s funny to think that tomatoes aren’t in season the whole year round. They’re always everywhere: piled high in supermarkets, in every second salad, in fast food and in fancy food, and naughtily, in everyone’s fridge. (They belong on the windowsill, according to Steve Botha from Magic Herbs, winner of the 2013 Eat Out DStv Produce Awards grocery category.) But tomatoes are really a warm season crop, and now that temperatures are – technically – rising, the time for buying and cooking with tomatoes is here.

The basics

Tomatoes don’t like refrigerators. They are best left to ripen, uncleaned, at room temperature. So step away from your Smeg and let the fruit’s flavour develop outside it. If you need them to ripen quickly, put them in a covered bowl along with an apple and wait. Need to peel your tomatoes quickly? Pop them into a bowl of boiling water for a few seconds, then transfer them straight to a bowl of ice water until they’re cool. The skin will peel off chop-chop.

The farms

According to the Department of Agriculture, Forestry and Fisheries, tomatoes contribute about 24% of the total vegetable production in South Africa. They are grown across the country in summer and in frost-free areas in winter, mostly in Limpopo, the Lowveld, the southern parts of the Eastern Cape, the Pongola area of KZN and the Western Cape.

The nutritional benefits

Goji and acai berries might be all the rage, but good old tomatoes are also packed with nutrients. One cup of the fruit supplies over 30% of the daily vitamin C value and 25% of vitamin A. They’re also a good source of dietary fibre, potassium, vitamin K, vitamin E, folate, magnesium, phosphorus and copper.

The recipes

Despite their nutritional value, the real reason we consume tomatoes in such vast quantities is because they’re delicious, versatile and offer great value for money. Here’s a collection of our favourite tomato recipes, ranging from slow-roasted umami intensity to super salad freshness.

Antonio Carlucci’s red mullet with tomatoes
This delicate, simple dish takes its inspiration from the town of Livorno in Tuscany. (Anything labelled ‘alla livornese’ means fish cooked with tomatoes.)

Baked salmon with cherry tomatoes and red onion paper parcels
These parcels are a brilliant way to bake fish in the oven. Steam cooks everything gently, with the goodness sealed inside the fragrant package.

Braaied pork fillet with braised tomato and chickpea salad
Liven up your braai repertoire with this meaty dish. Sweet pomegranate molasses, tart tomatoes, and a touch of paprika make this pork recipe a little bit special.

Brinjal and tomato parmesan bake
Grilled brinjals, full of smokey flavour, make this a great meat-free meal. This tomato sauce can be made in under 30 minutes, but if you have time to let it simmer for longer, it’ll be worth the wait.

Chilled tomato and basil soup
Light and refreshing, this is the perfect summer soup recipe.

Garden Caprese salad
Pick a few handfuls of greens from the garden and make a simple salad served with a ball of creamy mozzarella.

Panzanella
Try this easy, deliciously tangy bread salad with fresh tomatoes.

Parmesan shortbreads with roasted tomatoes, pest and mozzarella
Crispy shortbread casings filled with a sweet roasted tomato, creamy mozzarella and herby pesto: these bite-size canapés are sure to impress your guests.

Roasted vine tomato and ricotta quiche
The sweetness of roasted tomatoes is balanced by salty, creamy ricotta and thyme in this easy recipe.

Roast tomato and red pepper pesto
This spread is perfect for spooning over pasta, smearing on a killer sandwich or spicing up a soup.

Sautéed rosemary potatoes with cherry tomatoes and black olives
A beautiful side dish for a relaxing braai, perfect with fish or lamb.

Slow-roasted tomatoes with goat’s milk cheese
These make a beautiful starter or light lunch.

Slow-roasted tomato and gruyere tart
Sweet, slow-roasted tomatoes combine with nutty gruyère to make this a winning recipe.

Spinach gnudi with tomato-butter sauce
Gnudi is basically ravioli without its knickers on. It means ‘nude’ in Italian, and refers to the ravioli filling without the pasta.

Summery spaghetti bolognaise by Simply Delicious
This local take on the Italian classic includes fragrant spices, rocket and spinach.

Tomato biscuit bake
This delicious bake works equally well as a family supper or to cater to the masses. Leave out the bacon for a tasty meat-free meal.