Eating outside tonight, and wanted some with some fresh flavours.
Built a sauce around some gently cooked garlic, threw in some cherry tomatoes, cooked them out a bit.
At the end of cooking, I added more cherry tomatoes so there’d be a contrast.
Seasoned it up with good black pepper and olive oil.
Served with half a burrata because I wanted little dollops of stracciatelle, but that’s all I could find.
This was really great. Fresh, but with a depth of savouriness from the tomatoes. The olive oil, a single varietal Hojiblanca, also had some nice tomato and bell pepper notes that bolstered this.
by agmanning
2 Comments
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This looks like such a delicious and filling meal for summer time!