sharing recipes from one generation to the next
I’m not talking about those genetically modified travellers that look a million dollars. Sure they may bounce when dropped but they are about as pleasing to my palate as a rubber ball.
Late summer and early autumn is the best time to buy sweet, tasty, ripe tomatoes. The farmers market stalls in Melbourne are currently laden with them. There’s the ubiquitous Roma for saucing, generic vine ripened tomatoes, hydroponically grown tomatoes, glass house tomatoes, cherry tomatoes and the royal family of tomatoes the heirloom varieties.
My favourite organic grower had eight heirloom varieties to choose from at Saturday’s market. A chose a mixed two kilos of Purple Ukraine, Japanese Black Trifele, Green Zebra and some large gnarly Beefsteak tomatoes for the ultimate tomato sandwich.
My salad received rave reviews!
1 kg mixed ripe heirloom tomatoes
Small bunch basil
2 chunky slices of dense white sourdough bread
Freshly ground black pepper
2 tablespoon of extra virgin olive oil.
Remove the crusts from the bread. Tear it into small pieces and put into a bowl.
Gently wash the tomatoes, chop them into chunks and put onto the bread
Gently tear the basil and drop onto the tomatoes. Season the salad with a generous amount of sea salt and a good grinding of black pepper. Drizzle the oil over the salad then gently toss.
Allow to rest at room temperature for 30 minutes before serving.
Serves 6 -8