Tomatoes – Part 1

It’s not always possible to find a decent tomato in the north of Scotland. Even in the height of summer, homegrown ones can be insipid and have an odd chalky texture. And raw tomatoes are one thing I’m very fussy about. They have to be good or they have to be cooked.

There will be no turning my nose up at tomatoes this summer, however. There are beautiful, ripe, flavoursome specimens to be found everywhere and I’m eating them at most meals.

This was today’s breakfast.

The tomatoes need to be ripe, the olive oil needs to be good and the flavours need some time to fuse.

Chop or slice a handful of ripe tomatoes and place in a dish. Season with flaky sea salt and black pepper. Pour over about 2 tablespoons of olive oil and a teaspoon of cider vinegar. Stir and leave to sit for half an hour.

Toast a bagel (or other bready item) lightly. Use a spoon to gather up the tomato-infused oil at the bottom of the bowl and drizzle evenly over bagel. Top with the tomatoes, another sprinkling of seasoning and, if you fancy, some shaved Parmesan cheese.

Also good with balsamic vinegar rather than cider vinegar.

Remain

I’ve been toying with the idea of giving up the blog recently.  Life in the last few years has got busier and I find myself with less time to experiment in the kitchen and capture my successes.  But every time I thought about drawing a line under A Wee Bit of Cooking, I felt sad.

This blog has been going for almost 10 years now (!!!) and has always been a really positive part of my life.  Not only have I “met” some truly lovely people and been given some fabulous opportunities, having a place to record beautiful/happy things in my life has often made me slow down and appreciate them more.   And that’s not something I want to give up.

So I’m opting to remain once again.

Recipes coming soon.  For now, let’s catch up with some iPhone photos from the last few months.

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