Beg borrow or steal the best tomatoes you can find for this recipe and try to combine a few different varieties and colours. My grandmother taught me to place the sliced or cut tomatoes in a colander and sprinkle with a little salt. Mix well and leave them to drip off any excess liquid for about 30 minutes (all excess salt should drip off). Then use them in salads.
Favourite tomato salad
4 thick slices rustic Italian-style bread
1 clove garlic, flattened with a knife
750g (1½lb) ripe tomatoes, halved or quartered
1/2 long red chilli, deseeded and chopped (optional)
1tsp capers (optional, but good)
3tbsp extra virgin olive oil
2tsp balsamic vinegar
Toast the bread, rub each slice with the crushed garlic clove and then break into bite-size pieces. Combine the tomatoes, chilli (if using), capers (if using), any remaining garlic and bread and place in a bowl.
Combine the olive oil and balsamic vinegar and pour over the salad. Season well with salt and freshly ground black pepper. Stir well then leave the salad for 10-15 minutes. Serve scattered with basil leaves. Serves 4