Finally a big handful of the tomatoes were ripe enough to throw this together.

Tomatoes, shallots and basil tossed in a vinaigrette and sprinkled with parsley. The take-away technique from today is setting the tomatoes and the shallots in separate colanders, sprinkling with salt, and leaving them for 30 minutes, before squeezing off excess juice.

For the shallots this really mellowed them out. I am yet to come to terms with discarding the tomato seeds and all that pulpy juice, but the end result is delicious nonetheless.