At the height of the British tomato season, the British Tomato Growers' Association is aiming to raise awareness of the British tomato industry, urging shoppers to opt for home-grown varieties when doing their weekly shop.

Why not try these two tasty recipes...

Baked Cod Bruschette with Hot Tomato & Aubergine Salsa

This clever fish dish is simple to make – and is so good to eat. You simply MUST try it! It’s easy, yet deliciously different.

Serves 4

Prep time: 15min

Cooking: 35min

  • 2tbsp olive oil, plus extra for drizzling
  • 1 garlic clove, crushed
  • 1 red onion, finely chopped
  • 4 medium British Cocktail Tomatoes, finely chopped
  • 1 small aubergine, finely chopped
  • 2tbsp sun-dried tomato paste
  • A few drops balsamic vinegar,
  • 4 thick slices rustic-style bread, such as sourdough or ciabatta 4 x
  • 150g skinless cod fillets, thawed if frozen
  • 4 sprigs British Plum on the vine tomatoes
  • Salt and freshly ground black pepper
  • Basil or rocket leaves, to garnish

1 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.

2 Heat 2tbsp olive oil in a frying pan and add the garlic and onion, frying them over a medium-low heat for 3-4 minutes. Add the chopped tomatoes and aubergine and fry gently, stirring often, until very soft - about 5-6 minutes.

3 Stir in the sun-dried tomato paste. Add a few drops of balsamic vinegar and season to taste.

4 Spread the pieces of bread thickly with most of the tomato and aubergine mixture, then arrange them in a baking dish or on a baking sheet. Top each one with a cod fillet, then spoon the remaining tomato mixture on top. Put the British Plum tomato vines around the sides. Season with black pepper and drizzle with a little olive oil.

5 Bake for 15-20 minutes, or until the fish is cooked – the flesh should flake easily when tested with a fork. Serve, garnished with basil or rocket leaves.

Cook’s tip: You could make this recipe with haddock, salmon or sea bass fillets instead of cod. And try using mushrooms instead of aubergine if you prefer – just make sure that you chop them finely.

Cumin-Spiced Salmon with Tomato Kacumber

In this easy fish dish, salmon fillets are sprinkled with cumin seeds, then grilled and served with a tasty Indian-style salad of chopped British tomatoes, green chilli, spring onions and coriander. It tastes so fresh and healthy – you’ll love it!

Serves 4

Prep time: 15min

Cooking: 8min

  • 4 British Cocktail Tomatoes, finely chopped
  • 1/4 cucumber, finely chopped
  • 4 spring onions, finely chopped
  • 1 fresh green chilli, deseeded and very finely chopped
  • 3tbsp chopped fresh coriander, plus sprigs to garnish
  • 4 x 150g salmon fillets
  • 1tbsp olive oil
  • 1tsp cumin seeds (optional)
  • Salt and freshly ground black pepper
  • Juice of 1 lime or ½ lemon

1 First of all, make the tomato kachumber by mixing together the tomatoes, cucumber, spring onions, chilli and coriander. Season with a little salt and pepper.

2 Preheat the grill. Arrange the salmon fillets on the grill rack and brush with olive oil. Grill for 6-8 minutes, depending on their thickness. Halfway through the cooking time, sprinkle them with the cumin seeds, if using, and season with freshly ground black pepper.

3 Arrange the salad on four serving plates and serve with the salmon fillets, drizzled with the lime or lemon juice and garnished with coriander sprigs.

Cook’s tip: This recipe works well with other oily fish, such as mackerel fillets or tuna steaks. Try varying the tomatoes too – you could use 6-8 British plum on the vine tomatoes or 12-14 British cherry tomatoes instead of cocktail.