Bruschetta is to die for during peak tomato season. But if the tomatoes are looking sad at the grocer, it might be a better idea to turn them into a ratatouille-style toast topper by blending them with other Mediterranean flavours.  

Ingredients (makes about 500 grams):

3 tablespoons olive oil, 150 grams courgette, half of one red and one yellow bell pepper, 1 onion, 1 garlic clove, 125 millilitres vegetable broth, 2 tablespoons tomato paste, 1 teaspoon balsamic vinegar, 1 small sprig rosemary, 3 thyme stems, 100 grams cherry tomatoes, 4-6 basil leaves, baguette

Preparation:

1. Heat olive oil in a pan. Cut cherry tomatoes into quarters and set aside. Finely dice the courgette, peppers, onion and garlic, then toss them in the hot pan and allow to cook for a few minutes.

2. Add broth, tomato paste, balsamic, rosemary and thyme. Allow to come together for about 5 minutes. Mix in tomatoes and allow to cook a few more minutes. Remove from stove and let cool slightly.

3. Before serving, garnish with fresh basil leaves. Best eaten with toasted baguette slices.