A little film from my holiday on Paxos. It’s not exactly a tricky recipe – it’s just tomatoes – but I bought some beautiful ones from the market and they’re in season right now.
Top tip for cutting tomatoes: use a bread knife. Anything with a serrated edge will sail straight through, especially lovely soft, fresh tomatoes like these.
Tear over some amazing basil, then be generous with the extra virgin olive oil. This is the home of olive oil, with olive trees all over the island. There’s no salt at the villa, so I finished with a little balsamic, with my thumb over the top of the bottle so I don’t put too much on. Hey presto!