Roasted chicken, yogurt dip and crispy donuts: Yotam Ottolenghi's tomato recipes

The problem with tomatoes this time of year is that they can make me lazy. They're just toogood as they are: sliced, drizzled with olive oil and served with cheese. Caprese, Greek salad: I could (and almost!) eat it every day in summer. It's great to remember, then, how wonderfully versatile they are, cheerfully stewed, stewed, mashed, braised and fried in all sorts of suitably summery dishes.

Roast chicken with tomatoes, bread and herbs (pictured top)< p class="dcr-3jlghf">This dish is inspired by Mediterranean flavors. Feel free to use whatever seasonal tomatoes you have on hand. Serve with a large green salad or a few boiled potatoes.

Preparation 10 minCooking 1h40 For 4 people

1kg of chicken thighs (about 6 to 8), bone-in, with skin in 1cm slices, grilled then torn into 4cm pieces (150g net)

For the herb salsa2 tbsp toasted sesame seeds½ tbsp dried oregano½ tbsp dried thyme25g coarsely chopped parsley25g chives, cut into 1cm pieces 100ml olive oil 3 garlic cloves, peeled and crushed 50g green olives pitted, halved (I used nocellara) 10g mint leaves, roughly chopped 1 lemon, finely zested to make 1½ tsp and squeezed to make 1 tsp

Heat the oven to 200C (180C fan)/390F/Gas 6. Place the chicken in a large bowl and rub with the dry herbs and three-quarters of a teaspoon of salt. Put a large, oven-safe, high-sided sauté pan that you have a lid on for high heat. Add a tablespoon of oil to the pan, along with both varieties of tomatoes and a quarter teaspoon of salt, then fry for five minutes, stirring occasionally, until the tomatoes are tender. begin to break down and release their juices. Put the chicken skin side down on the tomatoes, pour the vinegar, cover with the lid and put in the oven for 40 minutes.

Mount the oven to 220C (200C fan)/425F / gas 7, remove the lid and cook for another 20 minutes. Remove from the oven and transfer the chicken to a platter. Return the pan to the oven for five to 10 minutes, until the tomato mixture has thickened and slightly charred.

Meanwhile, prepare the herb salsa. Put sesame, dry and fresh herbs (except mint) in a small heatproof bowl and set aside. Put a small skillet over medium heat and add the oil and garlic. Cook for three to five minutes, until golden brown and fragrant. Quickly and carefully, pour the oil into the herb bowl and toss to coat. Leave to cool, then stir in the olives, mint, lemon zest and juice with a quarter teaspoon of salt and a good grind of pepper.

Stir in the bread with tomato mixture and put the chicken on it. Pour a little tomato juice over the chicken with a good pepper mill. Serve with salsa on top.

Tomato and bulgur beignets with yogurt and tomato sauce