CRÉOLE TOMATOES & PLUMS WITH SPIKED BASIL DRIZZLE

When tomatoes are ripening fast in your garden, one suddenly seems to have a gluttony of them; begging to be dressed up and devoured. This recipe is from our cookbook Fruit Art which was written by my late mom Lannice Snyman, food beautifully styled by Brita du Plessis and magnificently photographed by Malcolm Dare.

Serves 4 to 6

Ingredients

Spiked Basil Drizzle
125 ml olive oil
juice of ½ lemon
few drops Tabasco pepper sauce
sea salt & milled black pepper
2 tablespoons shredded basil leaves

Créole Tomatoes and Plums
300 g roma or rosa tomatoes
2 plums (or nectarines/peaches)
1 red onion, peeled and sliced
80 g vegan feta (I use Violife Greek White Block)

STEP-BY-STEP

Spiked Basil Drizzle: Whisk the ingredients together.

Creole Tomatoes and Plums: Cut the tomatoes in half and toss them into a bowl. Stone the plums, slice thickly and add to the tomatoes with the onion and feta. Pour over the spiked basil drizzle, toss everything together, then pile onto plates.