When you are faced with such a selection of colours and shapes of tomatoes some can be quite astonishing. I was convinced that some fool had put a few large chillies into the crate and I decided to ignore them, until, on closer inspection they turned out indeed to be tomatoes. It was surprisingly nice to rummage through the crate of tomatoes not knowing what you might come across next and there’s only one way to make the most of them.
You will need (for two):
A selection of tomatoes (don’t refrigerate them)
1 ball mozzarella
Small handful basil
4-5tbsp olive oil
Salt and pepper
Cut, slice and dice the tomatoes however you choose and arrange them on a plate. Tear the mozzarella into pieces and place on top. Put the basil into a blender with the olive oil and salt and pepper and blitz into an emerald sauce. Drizzle this over the top. The reason I said not to refrigerate tomatoes is because I heard it ruins their flavour and texture. After a little experimenting of my own I can confirm that unrefrigerated tomatoes are sweeter.