You can use a mixture of tomatoes or a single type for this dish. Lovage is a delicious herb but can be somewhat overpowering, so do use it in moderation.
I've gone back to my childhood days here and I have used good old Sarson's malt vinegar like my grandmother used to dish up with my grandad's home-grown tomatoes.
About 500g ripe mixed tomatoes
A tablespoon or so of Sarson's malt vinegar
A couple of tablespoons of rapeseed or olive oil
Sea salt and freshly ground black pepper
A few leaves of lovage, washed
2-4tbsp goat's curd or fresh goat's cheese
Cut the tomatoes into a selection of wedges, chunks and slices and arrange on serving plates.
Season, drizzle with the vinegar and oil, tear the lovage leaves and scatter on top, then spoon the goat's curd into the centre or break up the goat's cheese and place on the tomatoes.