There are so many delicious recipes in Lindsey Bareham’s The Big Red Book of Tomatoes that choosing one for this page was difficult. As this is one of her recipes I cook often, it won the day. Besides I happened to have a pot of fresh basil in the kitchen, so an instant photograph to illustrate the recipe was easy. The author says it can be eaten hot, warm or cold with a few black Nicoise olives.

YOU WILL NEED Four large ripe tomatoes, each the size of a tennis ball, cored and peeled.

4 tbspns olive oil One bay leaf One sprig thyme One garlic clove crushed, peeled and finely chopped One handful basil leaves coarsely chopped Six fresh eggs Salt and ground black peppercorns.

METHOD Cut each tomato in half and squeeze lightly to press out seeds and juice, then chop the flesh into coarse dice Place the diced tomato into a saucepan with two tablespoons of olive oil and the bay leaf and cook over a brisk heat for 15-30 minutes or until all the moisture has evaporated, pick out the bay leaf and set the mix aside to cool.

Meanwhile, pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil.

Break the eggs into the bowl, season with salt and pepper and beat with a fork, then add the tomato and beat again.

Heat a frying pan over a high heat, add the remaining oil, swirling it round the pan.

Pour in the egg mixture and cook, stirring continuously with a fork in a circular motion until the eggs have set evenly, but are still creamy.

Leave the pan over the heat for 30 seconds to brown the bottom.

Remove from the heat, place a plate over the top of the pan and invert.