Line Klein
I often cook potatoes with tomatoes at Young Space, where I make only vegetarian and vegan dishes. The tomatoes in this recipe are exceptional and give depth. For ingredients like this, I tend to go to a greengrocer or the specialist supplier Natoora.
Wine notes: the basil and tomatoes would marry well with a crisp white such as the ‘Altus’ Apremont 2021 from Domaine Jean Perrier et Fils in Haute Savoie. It combines a vibrant, slightly honeyed texture with delicious notes of orchard fruits and spring blossom.
