members recipes

This is an absolute classic way of using tomatoes. I personally count this to my absolute favourite summer dishes. There\'s nothing better on a warm crostini rubbed with a clove of garlic and nice glass of cold white wine on a warm summer evening. The garlic gives it a more hearty flavour but it\'s up to you, both ways taste gorgeous. The chilli gives it a subtle heat which makes it more interesting to those who like hot stuff.

Ingredients
Serves 2

2 big handfuls of ripe tomatoes, cut into mouth-sized pieces, I prefer cherry tomatoes as they are sweeter but you may use any
1 bunch of basil, leaves torn, smallest leaves reserved
2 tblsp• balsamic vinegar
4 tblsp• extra vergine olive oil
(sea) salt
(freshly ground) black pepper
optional: 1 chilli, deseeded and finely chopped
optional: 1-2 cloves of garlic, finely chopped

Method
This may sound strange at first, but believe me, it really will enhance the flavours: Put your tomatoes in a large colander and put a bit more salt than you would usually eat on them. Mix around and leave to drip-off any excess liquid for about half an hour. This will give them a far better taste. Any saltiness will drip-off.

Put them in a large bowl, chuck in the basil, oil, balsamic vinegar, garlic and / or chilli if using. Add a pinch of pepper, stir around and check the seasoning. Either serve on a warm crostini as above with a ball of mozzarella, use as a light side dish or eat on its own with a piece of ciabatta.

P.S. This is also great mixed under a large platter of hot spaghetti with a big sprinkling of parmesan!