Tomatoes, basil, stracciatella di bufala

My first homegrown tomatoes are better than they look, a little pale and regular for me to trust them on sight. The type is Rouge de Marmande.

Perfect with white sourdough, fresh or toasted, butter, and, on top of slices of tomatoes, a little good quality salt. That’s often been breakfast lately.

And something like this on pasta: heat best olive oil and add finely chopped fresh garlic and some tomato, sliced/chopped according to the type of pasta cooking. Basil from the garden – we’ve got some at the moment – a little chilli finely chopped, some parsley….all as you have convenient or to taste. I don’t cook any of this, but I heat it gently. Stir in stracciatella di bufala or burrata and then mix in the drained pasta.

That’s it. I think it should be a very mild, almost sweet dish, but you can add freshly ground pepper and/or parmesan if you want. Sometimes I start by frying a finely chopped shallot and then after adding the garlic and chilli, turning the heat up high to burn off perhaps half a cup of white wine or rose. It shouldn’t be a piping hot dish either. Warm – luke warm, maybe – is about right.

If you live in Adelaide, getting good tomatoes from the Wayville market (if not other places) is easy. But growing your own seems to be quite easy…unless beginners’ luck has struck again.

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