Nigel Slater’s baked tomato recipes

Celebrate the season with these two glorious dishes – a spicy sauce with ginger and coconut, and a tart with ricotta

There has been a subtle change of step. Spiky dahlias in carnival colours have replaced the pink roses in the jam jar on the kitchen table and the broad beans have made way for climbing beans as thin and crisp as pencils. But it is the tomato that has been at the heart of this week’s cooking. Golden fruits barely larger than sweets; pointy, tough-skinned plum tomatoes and round, green-shouldered fruit of dazzling acidity.

Plum tomatoes are cooking fruit, their depth of flavour only apparent when they meet the heat of the oven or hob

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