Ingredients
- 350g decent quality tomatoes. It’s a TOMATO SALAD. Don’t go scrimping on me here;
- 1 smallish red onion;
- 4 capfuls red wine vinegar (about 35ml/2 tbsp for those of you not using the Meh, That’ll Do® measuring system);
- 3tbsp olive oil;
- 1tbsp rapeseed oil;
- 0.5 tsp sugar;
- 1tsp dried basil;
- Pinch of salt;
- Twist of pepper.
How To
Step 1
First things first, you’re gonna need a sharp knife. Tomatoes are little bastards when it comes to getting a clean cut, particularly when a little over-ripe. I’ve gone a bit mental and dug out my really nice Wusthof santoku. A little pricey, but it should be one of those things which lasts me forever if I take proper care of it*. It’s also way too big to be a proper tomato knife, but I won’t tell anyone if you don’t.
So take this chance to sharpen your knife/find the sharpest one you’ve got. And no serrated edges. I don’t care what the people in Lakeland try to sell you, serrated edges are for bread (and crap steak). Any knife with a serrated edge purportedly meant for cutting anything else is hiding something. Likely its being rubbish.
*Which means never putting it in the dishwasher, which is such a big ask.
Omnomnom London 