This week I blinked and all the remaining tomatoes on my plants mysteriously disappeared. Well, they had fallen off the vines and rotted away on the ground. I’ve been pretty slack with harvesting from my meagre garden since my second baby was born in mid February. And anyway, when I do harvest, I seldom get round to cooking said produce. Next summer.
Here are some cute golden cherry tomatoes I grew from heirloom seedlings I just picked up at the greengrocer’s down the road. The punnets must have been a mix of different varieties because I ended up with a planter box full of wildly varied fruits: these little gems, larger pale yellow ones with an almost downy skin, red cherry and large red ribbed tomatoes.
My two-year-old eats most of the cherry tomatoes (well, and the other varieties actually) before they make it anywhere near a cooking utensil or salad bowl, but if I had a bunch of these little golden cherry tomatoes to cook with, I’d make a big dish of pasta (orichiette or fusili perhaps) with the tomatoes, yellow and green zucchini, baby green peas, plenty of garlic and a handful of torn basil leaves. Drowning in olive oil and sprinkled with parmesan, of course.