Yes, I did that thing, I Instagrammed my dinner. A quick snap on the phone and onto social media. To be fair I do this as much to remember the things I make as to be show-offy about food and in this case I’m glad I did because something that was really put together on the hoof has become one of this summer’s favourites.
I used a combination of bought red ‘piccolini’ tomatoes and ‘yellow pear’ an heirloom variety that we’ve grown at the plot, having said that I don’t think it matters which variety tomatoes are used for this but they should be sweet. It’s the contrast between that sweetness and the salty, sharp flavour of the capers that make it taste so good. It’s nice served with a ball of buffalo mozzarella or on toasted sour dough as a bruschetta.
Sweet tomatoes at room temperature
Capers in brine
Salt flakes such as Maldon
Small basil leaves
Depending on the size of the tomatoes either slice or cut in half and arrange on a plate.
Drain the capers of excess liquid and scatter over the tomatoes.
Sprinkle over some salt flakes.
Drizzle with olive oil and add some small basil leaves.
A quick dash to the plot this morning between the stormy showers, in the main just to make sure that the all the canes supporting tomatoes and beans are standing up to the strong winds and of course to check on the aubergines, yes that is a plural because on Sunday we found another three.
Plums from the neighbouring plot were all over the path and another slew of small unripe windfall apples. Valerie has been cooking these, has anyone tried it? A couple of the heavily laden San Marzano tomato plants had blown over into the chilli peppers inspite of my efforts at the weekend to remove excess foliage and the Sweet Ingrid bell peppers had also fallen over even though they have a sheltered position at the side of the green house. A bit of string and some more canes to support them and we’re all back to normal.
The first of the sweet corn were picked today and Sonia and Steadman gave me a bunch of carrots the first of which I’ve already eaten for lunch, the rest will used in the One Minute Carrot Salad a recipe from Le Pain Quotidien cookery book, I think it’s essentially shredded carrot with a dressing. Sonia’s also promised to make her marrow bake recipe for us to try tomorrow. A treat to look forward to.
Thank you for reading.
I am linking this post to Annie’s How Does Your Garden Grow over at her blog Manneskjur.