MARKET OPEN - Sunday mornings 8:30 am to 12:00 noon

Homegrown and/or farmers market tomatoes are the best- flavourful, rich, bursting with juicy tomato-y goodness.  Today I picked the biggest tomato in my garden.  I had been saving it to enter into the Ponsonby News vegetable competition this Sunday but I was afraid it would be overripe by then.  After a little taste, I realised that the tomato was so sweet and flavourful I needed to find a simple recipe in which all that flavour could shine through.  This recipe by David Lebovitz really does the trick.

1 small shallot
2 teaspoons sherry vinegar
salt and black pepper
1 tablespoon extra-virgin olive oil
3 medium tomatoes (1-pound, 450 gr), rinsed (if possible…)I have to admit I tweaked the recipe a bit, using garlic instead of shallot, cider vinegar instead of sherry (and not as much), and adding some purple and green basil from my garden (thanks to Rob and Murray at Heirloom Organix).  Some of Il Casaro’s incredibly fresh mozzarella would go amazingly well with this salad too.  Get the original recipe here and enjoy!

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