Allotments 4 All

One of my favourite uses for freshly picked tomatoes (still warm from the sun) as a starter:

- several ripe tomatoes
- a few basil leaves
- a couple cloves of garlic, finely chopped
- some olive oil
- roughly ground sea salt and pepper;
- chopped olives (optional)
- and a french loaf, sliced diagonally.

Quarter the tomatoes, discarding the seeds, and chop roughly. Tear up a few basil leaves and mix together with the tomato pieces, garlic and optional olives, drizzle with olive oil, and season with S+P.

Serve immediately by spooning the mixture onto slices of french bread - I prefer to toast the slices of bread in a warm oven for a few minutes first so they are warm and crunchy.

Enjoy!

That sounds extremely yummy!!

Debs :P

This is one of my favourites since having it in an Italian restaurant. Can't be bothered to get rid of the seeds though!

I love just about anything with olive oil and garlic . . .

Derekthefox :D

That sounds so deliciously simple.  In our town a new Italian restaurant opened and my lotty mate went to opening night as was underwhelmed as he said none of the food have oomph or flavour like they were using stuff from jars  :(

He replicated at home, using stuff from the lotty, what he'd had at the restaurant and said the taste was a million miles away from what he had on his night out  :(

I think we;'re going to have to strike up a deal with that restaurant  ;D

I've used a similar recipe for a few years now, only difference being that instead of incorporating the garlic with the tomatoes I rub the garlic clove onto the surface of the toasted/baked bread.  If you like garlic ....