So I am searching for more tomato recipes, because we have made a lot of sauce this past few weeks.  I open An Omelette and a Glass of Wine, Elizabeth David quips, “A world devoid of tomato soup, tomato sauce, tomato ketchup and tomato paste is hard to visualise”.  Yes, so true for modern cuisine she is right. I find her recipes for tomato are odd choices, Tomato honey and Tomato Conserve.  A French style reduction that would be jam like and enjoyed with cheese and a glass of Bordeaux.  Perhaps I can find something better in her Mediterranean Cooking or David’s Italian publication.  But it is good to think out of the square. 

Maddy and I have taken to slabs of fresh tomato on a plate with a hunk of Burrata on the side.  Simply put, there is nothing better than that, or maybe a few leaves of fresh basil torn from the bunches growing in the potager, with its heady aromas of anise, liquorice, lemon.  No less it is a declaration of a meal turned into art…..