200 ml (7 fl oz/scant 1 cup) Ponzu1 teaspoon Tabasco or sriracha or similarly hot chilli sauce (or more or less, to taste)
10 g (½ oz) caster (superfine) or granulated (raw) sugar
2 teaspoons sesame oil
500–600 g (1 lb 2 oz–1 lb 5 oz) tomatoes, cut into halves or quarters – try to get a variety of sizes
and colours if you can
bunch of chives, finely chopped
½ teaspoon toasted sesame seeds
10–12 fresh basil leaves, torn (optional)


Stir together the ponzu, hot sauce, sugar and sesame oil until the sugar

Toss the tomatoes in this mixture – you can eat them fresh right
then, but they’re even better after soaking in the dressing for a while (an hour
will do, but overnight is even better). To serve, simply dish out the tomatoes
and top with the chives, sesame seeds and basil, if using.