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The Best Tomatoes I Ever Had

V
V*
DF
GF
Serves
4 (as a side)
Cook Time
6-12 hours (marinating)

These are some of the best tomatoes I’ve ever had. They’re loosely inspired by an Italian restaurant in Sydney called Totti’s where the antipasti portion of the menu is incredibly strong. There’s no cooking, barely any ingredients and no special kit or technique needed - just a bit of time which is the whole point and can’t be skipped.

These are some of the best tomatoes I’ve ever had. They’re loosely inspired by an Italian restaurant in Sydney called Totti’s where the antipasti portion of the menu is incredibly strong. There’s no cooking, barely any ingredients and no special kit or technique needed - just a bit of time which is the whole point and can’t be skipped.

IngredientsMethod

Ingredients

For the tomatoes
  1. Cherry tomatoes |600g| halved
  2. Extra virgin olive oil |2 tbsp| good quality
  3. Basil |20g| stems and leaves separated
  4. Fine sea salt |Small pinch|
To serve
  1. Wood fired bread or flatbreads | |

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Combine
  1. Combine the tomatoes, basil stems, olive oil and salt
  2. Set aside in a covered bowl or airtight container for 6–12 hours at cool room temperature or in the fridge
  3. If chilling, remove from the fridge for 1 hour before serving
Serve
  1. Stir again
  2. Spoon onto a plate or bowl
  3. Spoon over the juices
  4. Tear over the fresh basil
  5. Serve with hot flatbreads

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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the-best-tomatoes-i-ever-had