Tomatoes add flavour to so much of our regular cooking. Whether you're enjoying them fresh in a traditional [brushchetta](https://www.womensweeklyfood.com.au/recipes/tomato-bruschetta-11940|target="_blank") or as the basis for the sauce in  your [bolognaise](https://www.womensweeklyfood.com.au/recipes/vegetarian-bolognese-recipe-31108|target="_blank") or [butter chicken](https://www.womensweeklyfood.com.au/recipes/butter-chicken-13724|target="_blank"). You'll find tomatoes in Mexican dishes like this [guacamole](https://www.womensweeklyfood.com.au/recipes/chia-and-tomato-guacamole-with-sumac-crisps-29589|target="_blank"),  Indian [Tikka masala](https://www.womensweeklyfood.com.au/recipes/slow-cooker-chicken-tikka-recipe-13947|target="_blank") these smoky [barbecued marjoram and malt vinegar tomatoes](https://www.womensweeklyfood.com.au/recipes/marjoram-and-malt-vinegar-tomatoes-31459|target="_blank") or a [quiche](https://www.womensweeklyfood.com.au/recipes/tomato-and-feta-quiche-28321|target="_blank") or fresh [heirloom tomato salad](https://www.womensweeklyfood.com.au/recipes/heirloom-tomato-salad-with-prosciutto-13667|target="_blank").