Serves 4

400g/13oz ripe tomatoes (if possible, heritage tomatoes)

A medium bunch of basil
Rock salt
Freshly ground black pepper
50ml/12fl oz extra-virgin olive oil

Not long before serving, slice the tomatoes into chunky pieces, tear the basil with your fingers and strew over the tomatoes. Season generously with rock salt and plenty of black pepper and drizzle with olive oil. Serve immediately.