before we turn yellow from all those carotenes?
These were only part of my haul from the market. The yellow and red cherry tomatoes were so sweet V picked them all out from the fruit bowl within minutes. The long red ones are the colour of blood inside, super sweet too. Deep purple ones are a bit tart while the big mis-shapen ones are intensely tomatoey.
Every meal I cut the medium to large ones into crude chunks, drizzle with olive oil and sprinkle with salt. No matter how large the serving, the three of us always make short work of it. If there is bread to soak in the juices, well, that's already a feast isn't it?