Warm Tomato Salad

This is one of those dishes which, especially at this time of year, when you have seen and been inspired by all those ripe and welcoming different varieties of the tomato, that you go home and can't wait to make.  Use as many different kinds as you like but use very ripe ones.  The ones that are just about to turn, the ones that when you bit into them the juices escape and make a lovely red/orange stain on that specially washed shirt you put on just an hour before.

The quantities here assume you, and one other, are eating this as a main accompaniment to fish or poultry.  Especially good because without carbs, this salad really does help put aside the hankering for something "else" after the meal.  That said, this is a great pairing with baked potatoes topped with sour cream and chives.

• You will need 300 grams of very ripe tomatoes chopped into large pieces or halved if already small
• A half bulb of fennel or two to three baby ones, thinly sliced (alternatively use spring onion tops - this adds a heat instead of fragrance - your choice but not both)
• One clove of garlic, chopped finely
• 30 grams of hyssop, also chopped finely (try using a golden or blue sage if you can't get hyssop)
• One large knob of salted butter
• Four tablespoons of of good extra virgin olive oil
• Three teaspoons of black mustard seeds
• The juice of one lemon

Leave your tomatoes and fennel out over night (if you store these in the fridge).  Prepare them as described above and place in a bowl with the garlic and hyssop.  Add two tablespoons of oil and mix thoroughly and put aside.

In a small frying pan, add the remaining oil and the butter and melt over a medium heat.  As the butter stops foaming add the mustard seeds.  When they have been popping for a minute so, add the lemon juice and swirl in the pan.  Take off the heat and pour over the tomato and fennel mixture.

Mix well and serve immediately.

I've also made this amount just for myself, in front of the TV with large slices of buttered toast... Marvellous!