Ingredients 500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener's Delight) 2 tbsp extra virgin olive oil 1 medium shallot or small red onion , finely chopped a squeeze of lemon or 1 tbsp white wine vinegar salt and fresh ground black pepper For the bruschetta variations ciabatta garlic olive oil black olives anchovies fresh basil leaves Method Pour boiling water over the tomatoes and remove them after 30 seconds. Peel them with a sharp knife and cut into quarters, scoop out the seeds with a thumbnail. You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve. For the bruschetta variations, grill slices of ciabatta or pugliese bread, rub with garlic and drizzl...
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