More nostalgia – memories of a restaurant on a beach in Senegal. Extraordinarily simple – and superb if you have really ripe and well-flavoured tomatoes.
Brilliant with fish!
- 1 large tomato per person, very ripe (or more, if you have really superb tomatoes!)
- bunch of fresh basil
- extra virgin olive oil
- Slice the tomatoes very thinly, and lay decoratively on side plates. Add a sprinkle of salt. Chop the basil and sprinkle over generously. Drizzle with olive oil.
- Job done.
- Also works using fresh coriander or flat-leaf parsley instead of the basil … just differently.