Saturday, 30 January 2010
We've been eating the Green Zebra tomatoes lately. We weren't sure how to tell when they were ripe, so we felt them every now and then and once they seemed a little softer we noticed that the skin had a golden cast to it so we picked them then.
It seems strange to eat a green tomato, but they have the same tomato taste perhaps a bit more acid but the tomatoes may still have been a little under ripe.
We've been having them sliced on crackers with cheese or sometimes I make a mixed tomato salad of them, just roughly chopped with red tomatoes, a splash of olive oil, some torn fresh basil, black pepper and a bit of salt, toss it around and leave it for five minutes or so for the flavours to blend, just lovely.