Читать книгу Home Cooking - Rachel Allen - Страница 125

For the tomato and basil salad

8 vine-ripened tomatoes (using one variety or a mixture)

Pinch of caster sugar

Good squeeze of lemon juice

2–3 tbsp extra-virgin olive oil

Small handful of basil leaves, larger leaves torn

Two or three crab shells or six 250ml (9fl oz) ramekins or small dishes