Cherry tomatoes with puy lentils, capers, and dill - The Jewish Chronicle

I came up with this recipe whilst cooking on an early summer retreat near Sorrento in southern Italy a few years ago. The tomatoes were so incredible, I found myself continually searching for new ways to incorporate them into meals to keep the guests happy. They needed barely more than a helping hand from olive oil, salty capers, and dill to complement their flavour. The recipe followed me back home to London, and here I regularly make this with raw cherry tomatoes or best of the season larger tomatoes on the vine, to try and replicate the taste of the Italian sun-drenched tomato.

For a variation, substitute the tomatoes with roasted peppers or aubergines.

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