Today I harvested the first batch of my Santorini tomatoes! I am pleased to report that they are every bit as tasty as they look!!!
Santorinis, or Mafiosa tomatoes, as they are known in Tooting, take a little longer to ripen compared to all the other varieties that I have grown this year, but they are well worth the wait!
They are comparable in size to a beef tomato, so I roasted these in the oven with a little olive oil, vegan spread and garlic. Then stirred into pasta.
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