Tomatoes are an essential staple in the diet of my household. They are so versatile especially as, besides fresh, you can find them tinned, pureed, sun-dried, 'ketchuped' and, of course, 'souped', so there is never an excuse to be without them.

I add tomatoes to many meals; one favourite way of serving them is something I came across in Portugal; it is very simple - slices of tomato layered with slices of fresh onion, add a little olive oil, some Balsamic vinegar and some rock salt, and let them marinade in the fridge. Absolutely delicious. I always serve them with a green salad and cold meat and they go down very well at barbecues.

Spaghetti Bolognese wouldn't be the same without tomatoes; for this I usually used the chopped, tinned variety (the Co-op sell their own 230g tin for around 35p and they are very good) because I can't be bothered to skin the real things! I shouldn't be so lazy because it is very easy to skin a tomato; just score the skin slightly and place in boiling water for about thirty seconds. Lift out and you will find the skin peels away very easily.

I add tomatoes to casseroles, particularly to sausage and chicken casseroles, to anything stir-fried and as the final layer on a homemade pizza. They seem to go so well with almost anything.

Fresh tomatoes are the best accompaniment to cheese, either in sandwiches or on their own as part of a ploughman's lunch, and, of course, they are an essential part of the good old British breakfast or fry-up.

As versatile as the humble tomato is, I love it best eaten on it's own, preferably straight from the vine, as you would eat an apple. Delicious and so very good for you!