Tomatoes on show

The glorious love apple, maker of tangy sauces for pastas, the body of stews and gravies for curries.

 Main ingredient in the brunch quaffable, the Bloody Mary.  

Versatile- cooked, sliced with fresh buffalo mozzarella and basil leaves to make the Italian classic caprese salad or diced finely with chillies in an Asian sambal or Mexican salsa- tomato, how do I love thee? I’m unable to count the ways.

blushing fabulous

 

the view is rosy

 

ripe tomatoes

 


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4 Comments

  1. Hennie @ Batonage on 07 April 2011

    These look incredible. What I’d love to hear is where we can get proper organic tomatoes?! Even the fruit you can buy at the Biscuit Mill is tunnel tomatoes. The dead giveaway is the fact that they do not smell like tomatoes – they smell of nothing.

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  2. Ishay on 08 April 2011

    Hi Hennie
    I hear what you’re saying. These tomatoes, I picked up at Woolies a few weeks ago and was blown away. Not only were they beautiful, but juicy and tasted of tomatoey goodness. Have you contacted Drift Farm, who are working on cultivating heirloom tomatoes? http://www.thedrift.co.za/what-are-heirlooms/. I have tasted a few varieties of the heirloom (I’m sure not which farm they came from though), and the sweetness and flavour is a stark contrast to the flavourless masses we see in the stores.

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  4. Ming-Cheau on 08 April 2011

    I love tomatoes, I often eat the rosa and cherry tomatoes raw like sweets.

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  5. Kitchenboy on 10 April 2011

    Nice one!

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