3 Large Ripe tomatoes
2 Large Ripe White Peaches (yellow peaches or nectarines will do at a pinch)
1 teaspoon caster Sugar (in Ireland only, not needed in the south where the fruit sweetens naturally in the sun)
1 Energetic grinding of black pepper
1 large pinch of Maldon Sea Salt (crushed lightly in your fingers as you scatter)
1 tablespoon balsamic vinegar
3 tablespoons of fruity olive oil
6 to 8 leaves of fresh Basil

1 crisp fresh French loaf or ciabatta

Peel the peaches (by plunging in boiling water if needed)
Slice into eight of ten segments off the stone and then halve these.
Cut the tomatoes into similar sized pieces, discarding the core near the stem.
Sprinkle over the sugar (if using) the pepper, salt, oil and vinega,r tear the basil leaves over, and toss together with a spoon.
Leave for about ten minutes to blend, then eat, on its own or with some cold meats.

When the tomatoes are finished (and this is the best bit) finish off the tomatoey peachy vinaigrette by dipping pieces of the bread into these juices.