One green, four red: tomato recipes from Anna Jones

Today I ate tomatoes for breakfast, lunch and dinner. Squashed on to bread with oil, salt and a little cheese on the side in the morning; at lunch, in heavy wedges with a dousing of sea salt alongside a simple chickpea salad; and, at supper time, cooked down into a warm salsa to eat with potato tortilla. I am in Portugal and the tomatoes here are worthy of all the superlatives you could bestow on a fruit or vegetable, but at home the season is in full swing too. Last…

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