The recipe’s success depends on naturally ripe tomatoes. Heirloom varieties work well, too.
Slice the tomatoes into large chunks or leave them whole if small and place in a serving bowl.
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.
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 analysis per serving (4 servings)
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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