Oysters with tomato and celery

• 450 g vine tomatoes
• 1 tsp fine salt
• 1 celery stick

Blanch two of the tomatoes in boiling water for 10 seconds, then refresh them in a bowl of iced water. Peel off the skin, then cut them into quarters and set the seeds aside (but don’t throw them away). Trim the core and any hard bits (again, don’t throw these away), then cut the flesh into 5mm dice and put them in a bowl in the fridge.

Roughly chop the remaining tomatoes and put into a