Tomatoes

• 500 g (1 lb 2 oz) assorted heirloom tomatoes (as many different varieties and colours as possible)

Bring a large saucepan of water to the boil. Score the bases and remove the cores from the tomatoes. Blanch the tomatoes in boiling water for 3 seconds, then refresh in iced water. Peel the tomatoes and halve the larger ones. Scoop out the seeds from half of the tomatoes. Set aside 8 whole peeled tomatoes and 4 scooped-out halves at room temperature for serving.

Place the seeds and any