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Heirloom tomatoes are perfect right now

Heirloom tomato

Whether they’re ‘tom-aaaah-toes’ or ‘tom-ay-toes’, the big and fat heirloom babies at my local farmer’s market are utterly perfect right now. Wrinkled and creased, with an astounding array of colors, they’re soft and juicy and deliciously sweet. Almost bruised in appearance at times with their purple / green / black color combo, right through to classic tomato red numbers, I’ve been eating them for practically every meal this week. Here’s my breakfast, and very nice it was too! Classic San Francisco style sourdough bread spread with French style chevre goats cheese and topped with four big rounds of fresh heirloom tomatoes. Flavour set ablaze with a sprinkling of French Atlantic sea salt and some crushed black peppercorns. Quick, simple and inspiring.


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