A Tomato Salad with Warm Basil Dressing

Peel the shallots, chop them finely, and warm them in a shallow pan with the olive oil.

Peel and finely slice the garlic and add it to the softening shallots.

Remove the parsley leaves from their stalks and chop them coarsely.

Stir them into the shallots with the lemon juice and red wine vinegar.

Rinse, dry, and coarsely chop the anchovies, tear up the basil leaves, and add both to the dressing.

Taste and add a little black pepper if you think it needs it.

Cut the tomatoes in halves or quarters, depending on their size, dropping them into a mixing bowl as you go.

Pour over the warm dressing (you should never get basil too hot), toss gently, and serve.