I have never been able to pick home-grown tomatoes this early before. Usually, my tomatoes don’t ripen until at least September, and I’m always left wondering whether I will be making pots-loads of green tomato chutney. This year, the tomatoes are ripening at least one month ahead, and I am delighted 🙂
I planted 8 different varieties this year in the greenhouse, and all are doing very well. I’m going to be eating a lot of tomatoes this year!
I enjoy eating tomatoes raw, simply sliced, sprinkled with a little seasoning, and a pinch of sugar to bring out the sweetness, and topped with a few fresh basil leaves.
However, I do cook with them occasionally, and my recipe this week is for a lightly cooked tomato dish which I put on top of gluten-free ciabatta-style bread to eat as a light lunch or quick supper snack. The topping also makes a great sauce to serve over pasta or roast veg. The tomatoes are flavoured with fresh sage, garlic and capers, and for a tangy sweetness, I’ve added a little white balsamic vinegar.
To enjoy all the flavours of the recipe, leave the mix to cool slightly before serving rather than eating it too hot or fresh out of the saucepan.
- 225g small tomatoes, halved or quartered
- A few leaves fresh sage
- 1 clove garlic, peeled and finely chopped
- 1 tbsp. capers
- 1 tbsp. white balsamic vinegar
- Salt and freshly ground black pepper
- Extra virgin olive oil
- 4 slices of freshly toasted bread
- Put the tomatoes, sage, garlic, capers and vinegar in a small saucepan. Season to taste and heat gently until simmering. Cover with a lid, turn down the heat to low and cook the tomatoes very gently for 10 minutes, until soft. Leave to cool for about 30 minutes.
- To serve, discard the sage leaves. Drizzle freshly toasted bread with olive oil and spoon over the tomato topping. Garnish with fresh sage.