INGREDIENTS
8 large vine tomatoes
10 baby plum tomatoes
10 cherry tomatoes
½ tsp rock salt
4 tsp crispy chilli in oil
1 tbsp red wine vinegar

METHOD
Cut the vine tomatoes into quarters, removing the stems, and place them in a bowl.
Cut the baby plum and cherry tomatoes in half, add them to the bowl. Sprinkle the tomatoes with rock salt and leave them to stand for 15 minutes.
Drain any excess liquid.
Drizzle the tomatoes with red wine vinegar and mix to combine.
Add the crispy chilli and stir well to coat the tomatoes.
Taste and adjust seasoning if necessary, then serve.