Richard Bainbridge served up showcased a confit cherry tomato and pesto tart with courgette puree on Saturday Kitchen.

The ingredients for the confit of cherry tomatoes are: 20 cherry tomatoes, halved through the equator, 4 sprigs thyme, leaves only, 1 tbsp olive oil, 10g caster sugar, salt and freshly ground black pepper.

For the savoury pastry: 250g plain flour, 150g salted butter, 1 free-range egg, pinch salt, pinch caster sugar and 15g full-fat milk.

For the sun-dried tomato pesto: 125g sun-dried tomatoes, 2–4 garlic cloves, peeled but left whole, 70g sunflower seeds, 100ml balsamic vinegar, 50g parmesan, grated, 50g tomato puree and 120ml olive oil.

For the courgette puree: 1 courgette, chopped, 4 tbsp olive oil, 2 tbsp basil leaves, 1 courgette, thinly sliced and 2 tbsp fresh mint leaves.

See more tomato based recipes in the book titled: Tomatoes: 180 Fabulous Recipes: The Definitive Cook’s Guide to Choosing, Using and Preparing Tomatoes, and Creating Delectable Dishes with Them available from Amazon now.