Toast and tahini: Anna Jones’ summer tomato recipes | The Modern Cook

Peak tomato is nearly upon us. Devour them just as they come with only salt and olive oil, on toast with a hit of herbs and spices or with a smooth tahini sauce

Tomatoes are nearing full glory and I’m eating them with almost every meal. Soft ones get squashed or grated (no skins) on to garlic-rubbed toasts with a dousing of good olive oil and lots of salt (pan con tomate).

While I still make my warm confit tomatoes with Indian spices and cold yoghurt recipe from last year, today’s recipes are getting the most frequent airing this summer.

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