With the exception of cherry tomatoes - which are good pretty much all year - I try to avoid buying tomatoes until at least mid-summer, as purchasing them outside their season usually leads to disappointment. But I'm not perfect, and the other day I slipped up and bought (quite) a few on the vine. They were, as one would expect, a little lacklustre in the flavour department.

Tomato-based pasta sauce can either be incredibly simple or very involved. Whether you're making Marcella Hazan's three-ingredient sauce or a loaded-up bolognese, it's all about creating that perfect balance of flavours. Tasting, tweaking and tasting again is key, as is having a little lineup of extras you can toss in to bring that special something.

I remember the first time I bit into a cherry tomato. I was at a Sizzler. I was seven. A boy was present. I was talking a lot, as I am wont to do, when I casually popped the mini 'mato in my mouth. My teeth pierced the skin, it exploded with much force, and seeds and tomato gel sprayed forth. I was so embarrassed that I quit talking.

One of my favourite snacks is tomato sandwiches - yes, just tomato - which is a deceptively simple and vastly underrated lunch. However, I can get a little overzealous, and end up with a few too many 'maters after a trip to the grocery store. Luckily, J. Kenji Lopez-Alt of Serious Eats has a few ways to keep my favourite vegetable (or berry, if you insist) super fresh.

Tomato paste adds a super concentrated boost of flavour to everything it graces, and a teaspoon is all it takes to turn your morning egg into something truly savoury and special.

San Marzano tomatoes have quite the reputation. They're said to be sweeter, pulpier and less acidic than other canned plum tomatoes, which is why so many people seek them out for their sauces. Unfortunately, most "San Marzano" tomatoes you'll find in grocery stores are frauds.

I'm a big fan of repurposing seemingly useless scraps into something surprisingly delicious, which is why I was extremely pleased to stumble upon these recipes for tomato skin salt and peach skin sugar on Food52.

There's nothing better than fresh tomato sauce. You have a lot of types of tomatoes to choose from, but try cherry tomatoes for the best flavour and the least effort. Here's why.

Normally, you would never refrigerate or freeze tomatoes, since it changes their texture. However, if you can't can them but still want fresh tomato sauce in the off season, it's okay to pop them in the freezer. You'll still be able to make fresh-tasting, delicious tomato sauce come winter.

I've been peeling tomatoes with simple blanching for years, but I've never once given a thought to the skins that slide off. Cuisine Queen Gabrielle Hamilton transforms hers into a fancy tomato powder, but Food 52 has tweaked her method to make a tomato-flavoured salt that is fresh, fragrant and easy on the eyes.

Drinking your Bloody Mary is all fine and good, but the good people at delish have devised a way to have your Bloody and eat it too, and it looks delicious.

I love berries as much as the next person, but tomatoes are the real reason for the sunny season. These jewels of the vine have so much to give, and sometimes I get overwhelmed by all the potential deliciousness. To help get the most out of the season, here are some of the best ways to eat this delicious, sweet, and tangy fruit.

Rice cookers can make more than just rice, but they make rice really well. To up the flavour factor and make a super tasty, super easy dish using only your rice cooker, you just need to grab a tomato.

If you want to peel a few tomatoes for a homemade sauce or batch of gazpacho, all you need is an open flame and those tomato skins will come off in no time.

Whole tomatoes can be stored in the fridge or at room temperature, depending on how ripe they are. But if you've already sliced into one, the fridge is always the best place for them to be. Here's how to do it right and maximise their freshness.

If you find yourself in need of some savoury broth, but don't have any on hand, grab a tomato. Then make this quick, umami-packed liquid for use in curries, soups or any other recipe that calls for broth.