Friday, August 16, 2013

Red Harvest


Our pride and joy - and pleasure - this morning's harvest of cuore di bue (beefsteak-type), fiorentini (local, grooved tomatoes) and cherry-type picadilly tomatoes. Some we leave to ripen on the sill, others we store in the fridge, most we eat as soon as possible, see below

Tomato Toasts
nice simple recipe for quick summer lunch
make toast with your favourite bread;
fatly slice beefsteak tomatoes;
generously drizzle good olive oil on toast;
  add tomatoes, salt 
and lots of freshly-ground pepper. 

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