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.

Powered by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings