I was all prepped to post something else this week but then our tomatoes happened! And happened and happened! After planting them in late October, we thought they were never going to get there. But long spells of autumn sunshine, is making them juicier, brighter and more plentiful everyday.
I briefly considered hosting a backyard La Tomatina fest but changed my mind. I decided instead to share one of my absolute favourite tomato recipes; Marcella Hazan’s garlic scented tomato salad. With beautiful tomatoes, it will knock your socks off. The heavy garlic flavour, sweet tomatoes and acid from the vinegar are a magical combination. So enjoy the last of the tomatoes and make this salad!
Garlic Scented Tomato Salad
Adapted from a Marcella Hazan recipe
1kg of ripe tomatoes
4-5 cloves of garlic, crushed
1 teaspoon of salt
1 tablespoon of red wine vinegar
A handful of basil
A drizzle of olive oil
Pepper
Crush the garlic cloves with the back of a knife and put them in a small bowl with the salt and vinegar. Leave to sit for at least an hour or up to a day.
When you’re nearly ready to serve, slice the tomatoes into rounds and lay in a deep bowl. Tear up the basil leaves and place them in alongside.
Pour the vinegar over, the olive oil and pepper and toss gently. Serve straight away with some bread to mop up the juices.
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