The recipe’s success depends on naturally ripe tomatoes. Heirloom varieties work well, too.


  • 1 kg assorted tomatoes

  • 1/2 bunch chives, roughly chopped

  • 1/2 bunch mint, leaves picked

  • 1/2 bunch basil, leaves picked

  • Sea salt flakes

  • 1 loaf sourdough, sliced


  • 1.

    Slice the tomatoes into large chunks or leave them whole if small and place in a serving bowl.

  • 2.

    Place the chives, mint and basil in a mortar and pestle and sprinkle generously with sea salt flakes. Pound to grind the herbs and salt into a smooth paste. Spoon over the tomatoes and serve with the sourdough bread.

  • Wine pairing:

  • 1.

    Most likely you will be eating this with a main course, so stick to the wine which suits that. If, however, this is the main event, you can’t go past a semillon or a chambourcin, which is the red grape variety that flourishes in the Port Macquarie area.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 375kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 15g
  • Carbohydrate 72g
  • Sugar 12g
  • Sodium 887mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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