Whether roasted, stuffed, made into sauces, eaten in salads or as a snack, the fruit we like to eat as a vegetable is at the heart of countless recipes. This book celebrates the tomato in all its myriad guises, with a mouth-watering array of more than 400 recipes, including Thai Cream of Tomato Soup, Green Tomato Tarte Tatin, Roast Tomato and Goat's Cheese Clafoutis, and the ultimate Bloody Mary. Some recipes take ten minutes to cook, most take less than thirty. Containing inspirational ideas for salsas, souffles, chutneys, preserves and delicious sauces, with fascinating information on varieties of the tomato and a taste of its colourful history, Lindsey Bareham's definitive book will inspire you to give this infinitely versatile fruit the star treatment. The Big Red Book of Tomatoes is an invaluable addition to every serious cook's bookshelf.