Broth, tart and salad: Kirk Haworth’s vegan tomato recipes for summer
A smoky tomato broth, a grilled peach, tomato and almond ‘ricotta’ salad scattered with roast almonds, and a sparky tomato tarte tatinAugust is peak tomato season. This most versatile of fruits can be put to just about any use, from raw to slow-cooked and from oven- or sun-dried