Since then, one or two tomatoes have started to colour up every day or two, and I bring them inside to ripen on the windowsill. In the meantime, I've bought kilos of lovely local tomatoes from the Huon Farmers Market to eat and make passata from. Still, it's true that home grown ones are the best. It has been a long wait, but my home grown ones are super sweet and delicious. Better luck next year?
A chilled falanghina followed by a Nero di Troia
3 hours ago