Prep 10 mins
Cook 0 mins
Good enough to serve on its own, with plenty of good bread and decent white wine. Perfection satisfaction and simplicity all rolled into one. You'll never want to use basil again! The only specification is that you use the best fresh tomatoes you can find, preferably on the vine and deep deep red in colour. I prefer to chill the tomatoes to make for easier slicing, then allow the finished dish to come to room temp. Thank you sophie grigson from whom I adapted this recipe.
- 4 -6 tomatoes
- 1 baby shallot
- 3 pepperdew pickled sweet red peppers (optional)
- 2 stalks of fresh mint, chopped (leaves only)
- black pepper
- 3 tablespoons double cream (heavy)
- 1 1⁄2 tablespoons vinegar from pickled pepper jars
- 1 pinch salt
- 1 pinch pepper
- Slice the tomatoes thinly and arrange in an overlapping fashion on a plate or platter.
- Season the tomatoes with salt, a good grinding of black pepper and a tiny sprinkling of sugar.
- Chop the shallot and pickled red pepper as finely as you can and sprinkle over the tomatoes.
- When ready to serve, mix the dressing ingredients together and drizzle over the tomatoes.
- Sprinkle with freshly chopped mint leaves and serve with plenty of crusty bread and dry white wine.
- Tomatoes never tasted so good.