Tomatoes are grown in the temperate climate of the Isle of Wight, which allows us to eat UK produce earlier. But if you can wait until the natural season, you will be rewarded by sweet, ripe flavours and myriad varieties. Look for heritage ones at markets for a spectrum of colours, textures and shapes. Big bull’s heart tomatoes are good for sauces; cherry ones tend to be sweeter and travel well, but try to buy them on the vine. If I have a glut, I slow roast them with thyme and oil, and freeze some for the winter.