In the spotlight - Tomatoes

We all have those days when the kitchen cupboards are a bit bare and some creativity is needed to produce a meal. However, I find that as long as I have a tin of tomatoes and a few other ingredients, I'm sorted. The base for a soup, pasta sauce, curry, chilli, spag bol or stew, tinned tomatoes are a good way to bring a few ingredients together. They will keep for months in the cupboard, but I find that mine will never be there more than a fortnight. Fresh tomatoes are another must. Not only will they bulk out a sandwich or add a splash of colour to a salad, they are lovely roasted with other veg or as a bunch on the vine to accompany a meat, fish or veggie dish.

• Tomatoes are thought to have originated in Peru.
• If asked to name the world's most popular fruit, I bet you wouldn't have said the tomato, but it is!
• Whilst we are used to their red colour, tomatoes can be found in shades ranging from white all the way through to black, though you'd be hard pressed to find more than a yellow cherry tomato in most supermarkets.
• You might have heard of the pigment lycopene found in tomatoes. This antioxidant is thought to reduce the risk of heart disease and cancer, notably prostate cancer. The lycopene content is higher in riper fruit and is most readily available when cooked, so tinned tomatoes, tomatoe puree and even ketchup are a good source. As lycopene is fat soluble, it's easier for the body to absorb when fat is present in a dish, so when cooking tomatoes add a little oil.
• For a non-foodie use, tomato ketchup is great for bringing up anything made of copper - the acids in the tomatoes remove the copper oxides that form on the surface, leaving the bright copper to shine.
• If you're after a bit of fun, head to Bunol in Spain. Here the annual "La Tomatina" festival is held, where participants throw an estimated 150,000 tomatoes at each other.

Speedy spiced tomato and carrot soup (serves 2)

• Chop an onion and brown in a little oil.
• Add a can of chopped tomatoes, a grated carrot, 1tsp ground ginger and 0.5tsp chilli powder.
• Simmer for 10mins, adding more liquid if required, then serve with some crusty bread.

Roasted Mediterranean veg (serves 4) - this makes a nice accompaniment to fish

• Peel and halve 4 red onions, quarter an orange and yellow pepper, and 2 courgettes.
• Place in a large bowl with 4 tomatoes and mix with 1tbsp oil and 2tbsp balsamic vinegar.
• Season with black pepper, rosemary, basil, thyme, oregano and sage (or whatever green herbs you have in the cupboard).
• Place on a roasting tray in a pre-heated oven (200 degrees/gas mark 6) for 40mins, shaking half way through.