Vegetables on a biodiversity blog?
I'm really sorry - just wanted to show how many tomatoes came out of my veggie garden last week. Enough to give to several neighbours and make a big pot of sauce, and still wonder what to do with the rest.
Riccardo gave me a few seedlings of this Italian tomato. Sliced open with S&P, some basil and a drizzle of olive oil... they are delicious!
When I threw a few ripes ones into a pot of Roma tomatoes, the difference became clear: the flesh of Riccardo's tomato is firm and a dark, almost wine-red colour, and the pips aren't so juicy. I'm sure they would make a superior sauce.