Tomatoes with Thai dressing
from River Cottage Veg by Hugh Fearnley-Whittingstall
2 pounds tomatoes
sea salt and freshly ground pepper
6-8 mint leaves, shredded
For the dressing:
1/2 to 1 small fresh hot chile or a good pinch of dried chile flakes
1/2 garlic clove, crushed with a little coarse salt
1 T. balsamic vinegar
2 t. rice vinegar or cider vinegar
2 t. sesame oil
1 t. clear honey
For the dressing, halve, seed, and very finely chop the fresh chile, if using, until it almost forms a paste. Whisk together the garlic, balsamic vinegar, rice vinegar, sesame oil, and honey until the honey has dissolved into the mixture, adding the chile by degrees to achieve the heat you want.
Thickly slice the tomatoes and arrange them on a large platter or on individual plates. Season with salt and pepper, trickle over the dressing, and sprinkle over the mint. Serve immediately.