Sauce antiboise (raw tomato topping) on toasted bread

Score a cross on top of each tomato and remove the core.

Plunge the tomatoes into boiling water for 20 seconds, then into cold water; the skin detaches on its own.

Cut the peeled tomatoes in half, remove the seeds, and chop roughly into cubes (concasse).

Press the garlic and keep it in the oil to flavour it.

Thinly slice the spring onion; crush the coriander seed. Leave the basil whole until the last minute.

Put a good amount of pepper and a little salt in a bowl, add the two vinegars and mix until the salt dissolves.

Add the oil, then the roughly chopped capers, then the tomatoes blotted with paper towel to remove juice; mix.

Add the garlic and spring onion, mix well, then one or two pinches of coriander and the basil, some thinly sliced and some whole leaves to infuse.

Cover and leave to rest at least 15 minutes so the flavours mingle.

Remove the basil leaves and drain off some of the juices before transferring to a bowl.

Serve in a bowl with toasted bread or croutons pan-fried in oil and brushed with garlic, or spooned onto little toasts; optionally grate lemon zest over.

Decorate with a basil leaf and finish with a drop of olive oil or a little of the extra dressing so the crouton stays moist.