They go together like Ginger Rogers and Fred Astaire, complementing each other to the most stunning effect.

Nature is so clever: it has arranged all these great food marriages by placing them in season together, such as tomatoes with basil, strawberries with rhubarb, gooseberries with elderflower and blackberries with apples. The tomatoes gracing the shelves of shops and supermarkets from October through to the start of summer are mostly imported and have little flavour compared to the gorgeous plump, red, ripe tomatoes that are growing in Ireland at the moment . . . so now is the time to make the most of them.

Whole tomatoes can be put in the freezer and are good for soups or sauces during the winter months. If you want to make your own 'sun' dried tomatoes just split them in half and place them cut side up on a wire rack sitting over a roasting tray. Drizzle with olive oil and season with sea salt, pepper and a good pinch of sugar.

Place them in an oven preheated to about 750C, or the cool oven in an Aga, and leave overnight or until they are shrivelled and wizened. The drier they are, the stronger they will be in flavour and the longer they will last (up to a year). So if you just want semi sundried tomatoes . . . or 'sun-blushed' tomatoes as they are now called . . . don't dry them completely. Take them out of the oven when they are still slightly juicy.

These will last for a few weeks. Store the sundried tomatoes in a sterilised jar filled with olive oil in the fridge.

TOMATO AND BASIL TART
Serves 1

This is a lovely simple tart that can be made in a larger version to feed four or six people.

110g puff pastry plain flour, to dust
1 large red ripe tomato, cut into slices
handful of fresh basil leaves
55g Gruyere cheese, grated
freshly ground black pepper, to season
1 egg, beaten

Preheat the oven to 2200C. Roll the pastry out thinly on a floured surface. Cut a large circle out and place on a lightly floured baking tray. Crumple the edges of the pastry roughly using your fingers.

Place the tomato slices in the middle of the pastry circle and top with the basil.

Sprinkle the cheese over and season with black pepper.

Brush the edges of the tart using the beaten egg and bake in the oven for eight to 10 minutes, or until crisp and golden.

Remove and serve.

TOMATO AND MOZZARELLA SALAD WITH TAPENADE CROSTINI
Serves 4-6

4 large ripe red tomatoes sea salt, pepper and sugar 10 basil leaves 2 balls of mozzarella cheese Tapenade (see recipe below) half a baguette olive oil Preheat an oven to 2200C. Cut the tomatoes into quarters and then half across the wedge. Season with sea salt, pepper, sugar and some torn basil.

Cut six slices of baguette at an angle and toss in olive oil to coat; put into a hot oven to toast for about five minutes or until pale golden.

Take out of the oven and spread thinly with tapenade.

Cut the mozzarella cheese into a similar size as the tomatoes and toss gently together. Season to taste.

Divide between the plates and place a tapenade crostini on the side of the plate TTAPENADE 110g stoned black olives (weigh after the stones have been removed) 50g anchovy fillets 1 tbsp capers 1 tbsp Dijon mustard 1 tbsp freshly squeezed lemon juice pepper 4 tbsp olive oil In a food processor, whiz up the olives with the anchovies, capers, mustard, lemon juice and pepper. You probably won't need salt.

Add the olive oil. This will keep for a couple of months in a sterilised jar in the fridge.

PASTA WITH FRESH TOMATO, BASIL AND RICOTTA CHEESE
Serves 4-6
This has to be made in the summer with excellent red ripe tomatoes.

450g rigatoni or penne sea salt and pepper
6 large tomatoes
8-12 large basil leaves
big pinch of sugar
50ml olive oil
125g ricotta

Cook the pasta in a large pot of boiling water with a tablespoon of salt until just cooked. While the pasta is cooking chop the tomatoes into large chunks, about 3cm.

Tear the basil and add it to the tomatoes with sea salt, pepper, sugar and the olive oil.

Season to taste.

Drain the pasta but keep 50ml of the cooking water and toss with the pasta.

Season with salt and pepper.

Throw in the tomatoes and basil, toss gently and place in a large serving bowl or individual bowls. Crumble the ricotta over the top. This can be quite bland if not wellseasoned with a good sea salt (like Maldon), freshly ground pepper and a pinch of sugar.

ROASTED TOMATO AND BASIL SOUP
Serves 4-6

This soup is fantastic made at this time of year with really good ripe tomatoes . . . and it freezes well too. Instead of basil you could use mint, coriander or tarragon.

About 10-12 large tomatoes ripe tomatoes
3 cloves of garlic, peeled
1 sprig of basil
3 tbsp olive oil salt, pepper and sugar
140g onion, chopped
30g butter, or 2 tbsp olive oil
three-quarter pint of chicken or vegetable stock
2 tbsp chopped basil

Croutons . . . cubes of bread fried in olive oil until golden Preheat the oven to 2500C. Cut the tomatoes into quarters, then in half again, removing the little core. Spread them out on a large roasting tray, add the peeled garlic cloves and the basil leaves, drizzle over the olive oil and season generously with salt, pepper and sugar. Place the tray in the hot oven and roast for 30-40 minutes until the tomatoes are soft and a little browned.

Meanwhile sweat the onions in butter or olive oil until very soft. Add the tomatoes, basil, garlic and all the juices, and the stock.

Bring this to the boil and simmer for five minutes, seasoning more if it needs it.

Liquidise the soup and push it through a sieve if you like (I normally do). Chop or finely slice the basil and add to the soup.

Add more stock if you think it needs it, or you could even add a dash of cream.

Reheat the soup and serve. Sprinkle each bowl of soup with croutons if you are using them, or just serve with some lovely bread, toasted then drizzled with olive oil.

RROAST CHERRY TOMATOES
Serves 4

These are a delicious accompaniment to fish or meat and also work well with a selection of other roast vegetables, such as peppers, courgettes and aubergines or cous cous.

500g or 20 cherry tomatoes . . . they look nice if they are still on the vine sea salt pepper a pinch of sugar olive oil Preheat the oven to 2300C. Drizzle the tomatoes (still on the vine, you can cut the stalks in half with some scissors to portion them) with a little olive oil and season with sea salt, pepper and sugar. Put into a hot oven and roast for eight to 10 minutes or until they are soft and just about to burst.

TOMATO CHUTNEY
Makes 400ml

This is the perfect recipe to make if you have a glut of really ripe tomatoes. The chutney will keep all year and will improve after a few weeks. Enjoy with cold meats, cheese and in sandwiches.

500g fresh peeled tomatoes, or a 410g tin of chopped tomatoes
75g chopped onions
150g sugar
150ml white malt vinegar
1 clove of garlic
50g sultanas
1 tsp salt
1 tsp ginger
1 tsp allspice
1 tsb cayenne pepper

Place all the ingredients in a saucepan.

Bring to the boil and simmer on a low heat, stirring regularly, for about 30 minutes or until thick.