I try to grow tomatoes every year, usually I have very limited success if I’m honest, which is a real shame, because you can’t beat a fresh home grown tomato (except maybe by a fresh, homegrown cucumber?). This year, however, I had 3-4 tomato plants self seed themselves into my veg patch, I must have tipped the grow bags from last year into the compost containing tomato seeds. So I decided to leave them and they have been the most successful tomatoes I have ever grown. I am completely thrilled with my tomato harvest, and they just keep coming.
This is a wonderfully, easy recipe to use any tomatoes and also courgette which is harvesting quick and bountiful this year. Harvest courgette when they are roughly the length of your hand from longest finger tip to wrist, I always think if they get much bigger they loose flavor.
- ½ small red onion, finely chopped
- 8 medium tomatoes (about 500g), coarsely chopped and drained
- 2 courgettes chopped into small chunks
- small handful of chopped olives (if you have them)
- 2-3 garlic cloves
- 6-8 leaves of fresh basil, finely chopped
- 30ml balsamic vinegar
- 60-80ml extra virgin olive oil
- 1 loaf crusty bread – sourdough is great
In a large bowl, mix the onions, tomatoes, courgette and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavors to soak and blend together.
Slice the baguette loaf diagonally into thick slices and lightly toast them until they are light brown on both sides. Gently rub the garlic briefly across the top of each slice – you only need a small amount of garlic, and then top each slice with a good tablespoon of the mixture.
Warm under the grill for another 5 minutes, and serve with a fresh green salad.