Tomatoes and Basil

Call me old-fashioned but I do like a nice Tricolore. Especially, when the Tomatoes ‘and’ the Basil come straight from the garden. There’s nothing like a nice slice of Mozzarella coupled with Tomatoes and Basil and drizzled with balsamic vinegar and olive oil. Très healthy too.

I also like Black Forest Gateaux and Arctic Roll!

5 Comments on “Tomatoes and Basil

  1. Hello Gill,

    Italie at its best in this dish!

    A question for you about tomatoes.
    This year for the first time I grow tomatoes. My plants are stil full of fruits.
    Can I let them ripen on the plant now the Fall sets in and temperature is dropping to a 15 C, or do I have to pick them en let them ripen inside?


  2. Hi Ronald,
    At this time of year it’s really a race against time to get your Tomatoes ripened before the first frosts. There are lots of different ways that claim to hasten ripening but I haven’t found that any of them work really. If I think the weather is getting too cold and there is a frost forecast then I’ll harvest all the green Tomatoes and either try to ripen them indoors or make my Green Tomato Chutney, with them. Either way they get used up.

  3. Looks delicious. I’m afraid I’m partial to Black Forest Gateux and Arctic Roll too.

  4. Oooh, that looks so yummy, mtp! When I first discovered your wonderful site, I spent ages going through all your archives.

    That was time well-spent, but I don’t remember advice about how to harvest chard. With some leafy cut-and-come-again veg, you pick the inside leaves and with others the outside leaves.

    I’ve always tended to pick the outside leaves but maybe I’ve been doing it wrong!