Why Tomato's Are Little Gems?
Some say tomatoes, some say tomato's, but however you say, or spell them, these priceless little gems, especially when they are sun kissed and picked straight off the plant, are a taste delight.
According to the ABC, although we are now in autumn, the Bureau of Meteorology has warned of the continuance of hot weather in Australia, perfect for tomatoes, as they love the warmth.
So, when my Auntie Heather and Uncle Jimmy walk in with bags of delicious, delectable and tasty, freshly picked cherry tomatoes, I am in my element.
Tomatoes are a taste sensation on their own, and go well with almost anything, especially Italian flavors like basil, balsamic vinegar, a good olive oil, garlic, capers, and fine cheese, such as mozzarella, buffalo, ricotta and shaved pecorino. Tomatoes are also a winner with Greek flavor’s, especially a Greek salad, olives, parsley, red onions, fetta, and goats cheese.
Here are a couple of quick and easy, raw bowl recipes for you to enjoy, and give you enough time to keep enjoying walks on these autumn nights.
Wash and chop the tomatoes and basil. Add crumbled fetta cheese (Dodoni is amazing), and sprinkle toasted sesame and pumpkin seeds. Add some balsamic vinegar, a good olive oil, or my favourite, Mazzetti glaze, with balsamic vinegar of Modena.
Drain and rinse the kidney beans. Heat rice for 90 seconds. Chop up tomatoes. Crumble the fetta. Toss and add Mazzetti glaze, with balsamic vinegar of Modena and bravo, another quick and easy meal. You could change the cheese to goats cheese, and add chopped parsley or basil.
If you would like to make delicious red and green tomato relishes and pickles, this recipe book, written by two beautiful friends, Peta Heine and Kirsty Manning-Wilcox. A beautiful book of family recipes from the garden, and one I use constantly.
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