• 450 g tomatoes, as ripe as possible
• 15 g chopped onion
• 2 teaspoons white wine vinegar
• 2–3 tablespoons olive oil
• 1 level teaspoon salt
• 1 level teaspoon sugar
• black pepper
• 2 basil leaves or 4 fresh mint leaves

Skin the tomatoes by scalding in boiling water for 10 seconds: pour off the water and the skin will peel off easily straightaway. Halve and take out the pips. Blend the tomato flesh with the other ingredients and sieve if necessary. Taste and correct seasoning.