We have finally harvested the first of our tomatoes, the Rose de Berne and Millefleur varieties. The Millefleur should really go red, but as they were so soft and juicy we couldn’t resist picking them yellow.
We were in a bit of a hurry for supper, so we diced up the tomatoes with garlic and basil and then combined the mixture with some gently cooked through courgettes and onions from our garden.
We then poured this over our favourite pasta, De Cecco fusilli, with cubes of fresh buffalo mozzarella.
It was delicious!