Tomato and tarragon salad

Serves: 4

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• Ripe, flavourful tomatoes
• Olive oil
• Salt and pepper
• Red wine vinegar
• Sugar
• Tarragon leaves
• Shallot, finely chopped

Method

1. Take ripe, flavourful tomatoes, dip briefly in boiling water, then peel. Cut into quarters or, if very large, wedges. Scoop the seeds into a sieve over a bowl and arrange the flesh on a serving dish.
2. Mix the sieved juice with fruity olive oil, salt, pepper and, depending on the acidity and sweetness of the tomatoes, a little red wine vinegar and sugar. Strew the tomatoes with tarragon leaves and finely chopped shallot, and add the dressing just before serving.
3. Alternatively, use unpeeled cherry tomatoes, halved, and sacrifice a few to the blender for the dressing. Serve with a sweet, bland, fresh cheese such as mozzarella or ricotta, a few salty olives or salami, and croutons or crusty bread. Recipe by Shona Crawford Poole

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