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5 Delicious Tomato-Based Recipes

Whether you love seafood or biting into some comforting carbs, these tomato recipes are simply scrumptious …

Image via Bake From Scratch

These tantalising tomato recipes are bursting with sweet, intense flavour. In fact, the dishes are so delicious you're sure to want to eat them all ripe here, ripe now. So why not rustle up these tomato delights, which all use the super fruit as the main ingredient. How about double tomato focaccia, tomato and pepper galettes or Spanish-style prawns? Then there's always that roast fish supper!

Recipe images and words belong to Woman’s Weekly/Rex Features © 

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Roast Fish Supper

Fancy a change from your normal roast dinner? This delicious roast haddock supper is the perfect choice. Packed full of soft potatoes and fresh fish, this dish will go down a treat with the family.


  • 500g new potatoes, halved or thickly sliced
  • 3 tbsp. olive oil
  • 2 tsp. cumin seeds
  • 4 x 150g haddock fillets
  • 8 medium/large ripe tomatoes, quartered
  • A few fresh dill fronds
  • Salt and freshly ground black pepper
  • 1 tbsp. balsamic vinegar and 2 tbsp. olive oil, mixed, to serve


  1. Add the potatoes to a pan of boiling salted water and cook for 10 minutes. Drain.
  2. Set the oven to 220°C/430°F/Gas Mark 7. Put a roasting tin in the oven to heat up.
  3. Add 2 tablespoons oil, the par- boiled potatoes and the cumin seeds. Roast for 10 minutes.
  4. Brush the fish with the rest of the oil. Stir the tomatoes and dill into the potatoes. Put the fish on top and roast for eight to 10 minutes until cooked through. Season well and serve with the vinegar-oil mix.
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Double Tomato Focaccia

Want to try something a little bit different? This Italian classic double tomato focaccia is delicious and the perfect dish for enjoying in the sun.


  • 500g pack of bread mix
  • 60g sun-dried tomatoes in olive oil, chopped
  • A few sprigs of fresh oregano
  • 2 tbsp. olive oil
  • 350g baby plum tomatoes
  • ½-1 tbsp. coarse sea salt
  • 30 x 23cm roasting tin, well-oiled


  1. Put the bread mix in a mixer with a dough hook. Add 300ml hand-hot water and two tablespoons of oil from the jar of sun-dried tomatoes. Mix for three minutes to form a soft dough.
  2. Knead and stretch the dough for five minutes on the work surface (with hardly any flour on it). Then work in the sun-dried tomatoes (if it gets sticky and messy, don’t add more flour) and shape it into a ball. Set aside in an oiled bowl, cover with cling film. Leave in a warm place for 30-40 minutes, until doubled in size.
  3. Knock the dough back and mix in one tablespoon oregano leaves. Flatten dough out to fit the roasting tin. Make fingerprints all over the bread. Halve tomatoes and press them into the dents in the dough. Cover with oiled cling film. Leave for 15-30 minutes, loosely covered, in a warm place, while the oven heats up.
  4. Set the oven to 230°C/450°F/Gas Mark 8. Remove cling film from the focaccia. Drizzle bread with oil. Bake for 30 minutes, until well browned and cooked through. Sprinkle with salt. Cool on a wire rack.
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Moroccan Tomatoes

This mouth-watering Moroccan tomatoes dish makes a great brunch, lunch or dinner. It’s ready in minutes and made in one pot. Combine tomatoes, asparagus and eggs for this simple and quick meal.


  • 2 tbsp. olive oil
  • 100g thin asparagus tips, halved
  • 1 clove garlic, peeled and sliced
  • 1 large slicing tomato, thickly sliced and halved
  • 2 medium eggs
  • 2 pinches ras el hanout seasoning (or smoked paprika or cumin)
  • Salt and ground black pepper


  1. Warm the oil in a frying pan, add the asparagus tips and cook for a couple of minutes. Add the garlic and, after a minute, add the halved tomato slices. Cook for two minutes.
  2. Make two hollows in the pan. Break in the eggs, put a lid on the pan and cook until the eggs are just set, to your liking.
  3. Sprinkle with ras el hanout, salt and pepper. Serve with flatbreads or country-style bread.
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Spanish-style Prawns

Try this Spanish-style seafood dish of pan-fried prawns with garlic, fresh fennel and cherry tomatoes with sherry and parsley. Perfect for a tapas party!


  • 2 tbsp. olive oil
  • 1-2 cloves garlic, peeled and finely sliced
  • 1 fennel bulb, sliced thinly
  • A handful of flat-leaf parsley sprigs
  • 500g cherry tomatoes on the vine
  • 1 tbsp. sun-dried tomato paste
  • 10-15 large raw prawns, peeled, leaving tail shell on
  • Salt and ground black pepper
  • Bread, to serve


  1. Heat the oil in a large, shallow pan. Add the garlic, fennel and parsley stalks and fry gently for 12-15 minutes, until tender. Add the cherry tomatoes and tomato paste. Bring to the boil and then simmer gently for 25 minutes, until thickened.
  2. Push the prawns into the sauce, cook for two minutes. Turn them and cook for one to two minutes or until they’re pink all over. Season and sprinkle with parsley leaves for serving. Serve with chunks of bread.
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Tomato and Pepper Galette

This tasty tart is full of Mediterranean flavours, with ripe plum tomatoes and sweet peppers; your family will love this recipe.


  • 2 peppers, yellow and orange, deseeded and cut into thick strips
  • 1 onion, peeled and cut into thin wedges
  • 3 sprigs of thyme
  • 3 tbsps. olive oil
  • 250g all-butter puff pastry
  • 2 tbsps. chopped fresh parsley
  • 12 Kalamata olives, pitted
  • 16-20 baby plum tomatoes, halved
  • Salt and ground black pepper
  • Baking sheet, lightly buttered


  1. Set the oven to 190°C/380°F/Gas Mark 5. Mix the pepper strips and onion wedges on a baking sheet with thyme sprigs and two tablespoons oil. Roast for 30 minutes, stirring occasionally, until they’re softened.
  2. Meanwhile, roll out the pastry to a square, about 28cm. Cut into 4 x 14cm squares. Put them on the baking sheet. Mark a thin border around each one. Prick inside with a fork. Chill for about 30 minutes.
  3. Raise the oven temperature to 220°C/430°F/Gas Mark 7. Spoon the pepper mixture inside the pastry border. Sprinkle with parsley and add the olives and halved tomatoes. Drizzle with the rest of the oil.
  4. Bake for 25 minutes, below the centre of the oven. Season and drizzle with more oil, if you like.

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