Ingredients

200 ml (7 fl oz/scant 1 cup) Ponzu1 teaspoon Tabasco or sriracha or similarly hot chilli sauce (or more or less, to taste)
10 g (½ oz) caster (superfine) or granulated (raw) sugar
2 teaspoons sesame oil
500–600 g (1 lb 2 oz–1 lb 5 oz) tomatoes, cut into halves or quarters – try to get a variety of sizes
and colours if you can
bunch of chives, finely chopped
½ teaspoon toasted sesame seeds
10–12 fresh basil leaves, torn (optional)
 

METHOD

Stir together the ponzu, hot sauce, sugar and sesame oil until the sugar
dissolves.


Toss the tomatoes in this mixture – you can eat them fresh right
then, but they’re even better after soaking in the dressing for a while (an hour
will do, but overnight is even better). To serve, simply dish out the tomatoes
and top with the chives, sesame seeds and basil, if using.