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Ingredients
8 ripe tomatoes e.g. beefsteak, black russian, green zebra
1/2 tsp dried oregano, finely ground
2 garlic cloves
1 tsp sea salt flakes
1 tbsp extra virgin olive oil
1/2 red onion, very thinly sliced
2 tsp white wine vinegar
Method
Cut tomatoes into thick slices. Arrange on a large serving plate and sprinkle with oregano.
Place garlic on a chopping board and crush cloves with flat side of a large knife. Sprinkle with sea salt, then pound into a smooth paste with flat side of knife. Transfer to a small bowl and stir in olive oil.
Cover tomato slices with onion slices, then sprinkle with salt and pepper. Drizzle with vinegar, then the garlic mixture.
Cover and leave at room temperature for an hour so flavours mingle.
