Raw tomatoes with basil

Raw tomatoes with basil

By
From
The Natural Cook
Serves
1
Photographer
Laura Edwards

Tomatoes can either taste of nothing or be the most flavoursome, rounded, savoury-sweet things you can put in your mouth. So pick well. Buy in season and make sure they are ripe. If you can, grow your own in pots. A variety is nice, with their varying degrees of sweetness and different colours.

Ingredients

Quantity Ingredient
150g tomatoes
extra virgin olive oil
3 basil leaves

Method

  1. Cut the tomatoes into irregular shapes no bigger than a mouthful. Lay on a plate and season with extra virgin oil, salt and pepper. Hold the basil leaves in one hand and clap the other hand on to it to release the oils. Tear the leaves into pieces and scatter over the tomatoes. Finish with a little more extra virgin oil.

Variations

  • Pan con tomate: A simple Spanish breakfast, great if you have tomatoes that have become a little too soft to eat pleasantly in a salad. Toast a piece of your favourite robust bread, rub with a garlic clove, then cut a tomato in half and rub all the seeds and flesh into the toast. Dress with a little extra virgin oil and salt.

Storage

  • The raw tomatoes should be eaten straight away, but keep for three days in a sealed container in the fridge.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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