Sunday, February 13, 2011
Just before enjoying about 3 cups of tea from said-teapot, I ventured to the shops to grab some ripe tomatoes and a fresh baguette.
I chopped the tomatoes into chunks, and cooked them in the frying pan with a little chilli oil, a splash of balsamic vinegar and some salt and pepper. Once they were done, I sprinkled over some freshly torn basil. I warmed the baguette in the oven, and a tasty vegetarian brunch was born.