Ingredients
8-12 very ripe firm tomatoes
1-2 tbsp torn fresh basil leaves or chopped fresh mint
salt and freshly ground black pepper
sprinkle of sugar
For the Ballymaloe French dressing
2 fl oz/60ml wine vinegar
6 fl oz/175ml extra virgin olive oil or a mixture of olive and other oils, e.g. sunflower and arachide
1 level tsp mustard (Dijon or English)
1 large clove garlic
1 scallion or small spring onion
sprig of parsley
sprig of watercress
1 level tsp salt (do not omit)
freshly ground black pepper
Copyright Darina Allen
Method
1. Remove the core from each tomato and slice into three or four rounds (around the equator) or into quarters. Arrange in a single layer on a flat plate.
2. Sprinkle with salt, sugar and several grinds of black pepper.
3. Sprinkle with chopped mint or torn basil.
4. Put all the dressing ingredients in a bowl and mix.
5. Toss immediately in just enough dressing to coat the tomatoes and taste for seasoning.
5. Tomatoes must be dressed as soon as they are cut to seal in the flavour.
