When faced with a beautiful fresh ingredient, the first response if often to take a complex approach and involve it in an elaborate recipe, only to lose its original charm. As we know, tomatoes are the foundation upon which many wonderful meals are constructed but taken singularly they are a true delight.
Tomato season is at its height right now, and we are being presented with healthy specimens to devour. The truth is, garden stock really outshines supermarket stock when it comes to the flavour of these beauties, so it seemed a shame to mask this in a pasta or casserole. Rather than sacrifice this rarity, I rallied the tomatoes’ flavour cousins: basil and parmesan, and built some rather
clumsy rustic bruschetta on sour dough for lunch this week.
If even that seems to be taking things a little too far, slice them in half and season with salt and pepper – a between meal snack that any nutritionist worth their salt would have to approve of.
Postscript: Some of you may have noticed I am having a love affair with Instagram at the moment, hence the ”’arty tomarty” images. I urge you to get involved and unearth your inner Annie Leibovitz.