From Field to Fork

Well from greenhouse to fork. My tomatoes are coming along a storm. So for dinner I have halved tomatoes, a few slow roasted tomatoes (as Sainos call them), a dash of olive oil, loads of basil and a pinch of salt and pepper. on a couple of slices of wholemeal (not my favourite by a long chalk) toast. I forgot the onion.  Pretty close to heaven I think.