- 5 large Tomatoes
- 3 tbsp Olive oil
- 1 crushed Garlic clove (chop roughly with a knife then crush with the back of a fork)
- handful of finely chopped fresh Basil
- large tbsp whole-grain Mustard
- Optional: Encona hot pepper sauce
- Finely dice Tomatoes, place in a large bowl. Mix in all the other ingredients.
- Serve with ciabatta or other lovely fresh bread. Perfect refreshing summery lunch.
Will keep in a sealed container in the fridge for 2-3 days.