Tomato cakes
 For something a bit different, try this recipe from U.S. kitchens of the Great Depression. We've given it a modern twist by adding herbs and cheese. Try them with a dip made from mayo and yogurt (and a bit of pesto if handy). Simple and savory!

400g chopped tomatoes (all colours work well)
1/4 of an onion
60g fresh bread crumbs or about 20-30 cream crackers, crushed
1g salt and pepper
3-5g garlic granules
5mg mixed herbs, dried or fresh, (such as oregano, basil)
20-25g grated parmesan
5-10g ketchup (tomato sauce) (optional)
45ml sunflower or vegetable oil

1. Place the tomatoes, onion and crumbs/crackers into a large bowl. Season with salt and pepper, and mix thoroughly. Cover, and let stand for about 15 minutes. This will allow the crackers to soak up the juices from the tomato. The mixture should set up to be a stiff paste. If mixture is still too dry, add a bit of ketchup.
2. Heat oil in a large skillet over medium-high heat. Form the tomato mixture into patties, and place in the hot oil. Fry the patties, flipping only once, until golden on both sides. Drain on kitchen towels. Serves 4.