Best quality olive oil
Ripe, fresh plum toms
Handful of spicy green Rocket
Fresh, pure white and creamy goats cheese
Salt and pepper to taste
Handy HintMakes a fantastic summery Sunday brunch with fresh orange juice.
MethodBring a pan of water to boiling point.
Douse the tomatoes in the water to split the skins.
Lift out, cool, peel, chop and de-seed.
Pop the chopped toms into a bowl and cover with olive oil, torn up basil leaves, season well.
Leave in a fridge for half an hour to let the flavours really develop.
Spoon the oily juices over a couple of slices of lightly toasted ciabatta.
Top with a good helping of cold soft cheese.
Cover with loads of the tomatoes on one side and rocket on the top. Sandwich together.
Enjoy with plenty of kitchen roll to hand as it will get messy.