How to...Prepare tomatoes

The best way is to quarter the tomato and either scoop them out with a teaspoon or use a small-bladed knife and cut and scrape them away from the flesh. This method works for both skinned and un-skinned tomatoes.

Slicing tomatoes
Nothing is brighter and fresher looking than a ripe, seasonal tomato, sliced and fanned out on a plate. Drizzled with some good extra virgin olive oil and balsamic vinegar, and sprinkled with sea salt and freshly ground black pepper, it makes the perfect summer salad. Embellish with olives, fresh herbs, capers, anchovies and goat's cheese, serve with crusty French bread and you have a meal fit for a king.

Use the sharpest knife you have and turn the tomato on its side. You can start slicing from either end since you may not want to use the slices from the top and bottom. If keeping the root end, simply cut it away, leaving a hole or circle in the middle.

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