We are still very much in "tomato mode": 15 kg and counting. I love it. When we have an abundance, I love being able to do simple tomato-based salads with just one or two additions.
They all begin with roughly chopped and trimmed tomatoes. I pop them in a sieve to drain off the juice for half to a whole hour.
This time I added fabulous home cured and pickled olives from a friend, and chiffonade of basil. Dressed with a good grind of black pepper, a drizzle of apple cider vinegar and a glug of olive oil.
This is the kind of stuff that makes my heart sing and my soul happy.
Until next time, be well
The Sandbag House
McGregor, South Africa
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