Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes
into a colander and season with a good pinch of sea salt
Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw
any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander
on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle
the tomatoes with enough dressing
to coat everything nicely.
This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella
or some nice, grilled ciabatta
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