Tomato Salad

Variation 1:

Remove stalk from tomatoes and cut into slices – place on a platter. Coarsely chop eggs, drained anchovies and capers and parsley and sprinkle over tomatoes – no oil – no vinegar – but tasty.

Variation 2:

Remove skin and seeds from tomatoes – dice – season with salt and pepper and place this tomato pulp in a large enough bowl. Sauté shallot and garlic in a saucepan with a little bit of olive oil – add 2 tablespoons of water and cook for 3-4 minutes until soft. Then pour over the tomatoes, add the basil and the marinade of olive oil, balsamic vinegar and sugar – done!

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