The variety of tomatoes available in the Luberon has exploded. I like to blend several different varieties in a brightly coloured tomato salad. Each has a slightly different flavour/texture and a true afficionado knows which tomato best suits different recipes. Below is a guide to some of my favourites and how they are best served.

La Coeur de Boeuf: big red globe tomatoes with a rich flavour: great sliced on a burger or with mozzarella

La Roma: (also called la pendalote) is a fleshy red tomato perfect perfect when cooking a sauce

La Noir de Crimée: a heirloom tomato with a rich almost salty taste, these are enjoyed prepared fresh simply with an excellent olive oil and fresh herbs; or roasted with a drizzle of balsamic vinegar

Yellow and Orange Tomatoes: tend to be sweeter and less acidic with milder flavours. Too mild to enjoy much cooking they should be served raw, sliced with olive oil and salt or mixed with other different coloured varieties for a beautiful tomato salad..

Les russes: a big red or black tomato well suited for stuffing or slicing

Zebra Greens: a more modern heirloom tomatoes with a tarter taste. it is ripe when the stripes turn to yellow.

Cherry, grape and mini tear-drop tomatoes: I love these freshly picked, and enjoy the sweet flavour. In general the smaller the fruit and the lighter the colour the sweeter the flavour.