700 g (1 1/2 lb) ripe tomatoes, skinned and thinly sliced
135 ml (9 tbsp) olive oil
45 ml (3 tbsp) wine vinegar
1 small garlic clove, skinned and crushed
30 ml (2 tbsp) chopped basil
salt and freshly ground pepper
1. Arrange the tomatoes on six individual serving plates.
2. Put the oil, vinegar, garlic, basil and seasoning in a screw-top jar and shake well. Spoon over the tomatoes.
3. Cover the plates tightly with cling film and chill for about 2 hours.