I'm looking forward to roasting the golden beetroot and some red beetroot I have left over from the Beetroot Burgers I made last week, then sprinkling them with goats cheese, a splash of olive oil and sea salt and pepper. I can't wait to taste the difference in the flavour between the two.
Heirloom tomatoes lack a genetic mutation that gives tomatoes an appealing uniform red color while sacrificing the fruit's sweet taste. I loved the different shapes and the sweet tomato taste, they were truly delicious in this dish.
The raspberries also looked good today and were on sale so we had raspberries and yoghurt for dessert, I crumbled a Ferrero Rocher over the top of mine and some seeds.
Heirloom Tomato Pasta
Approx 250g Heirloom Tomatoes, different sizes and shapes
Red Wine Vinegar
Extra Virgin Olive Oil
Sea Salt & Pepper
soft goats cheese (I used Meredith Dairy)
Place a pot of salted water on top of the stove and bring it to a boil. Cook enough pasta according to how many people you are serving using the packet directions.
Whilst pasta is cooking slice heirloom tomatoes into pieces and place in a bowl, give them a bit of a squeeze to release some juices. Add some torn basil, 1 TBLSP red wine vinegar, 1 TBLSP olive oil, some cut up goats cheese, salt and pepper and give it a stir. Leave aside.
When pasta is cooked drain and add the tomato mixture and stir until combined. Pile onto a serving plate and top with some more goats cheese, grated parmesan and a drizzle of extra virgin olive oil.