I am writing this in late August. Tomato blight is creeping along the allotments. With luck mine will be the last to fall. I will pick off all the tomatoes and destroy the plants at the first sign of blight on the leaves or stems. A shame because I have a bumper crop of the most delicious tomatoes which provide a lunch I think I could eat for ever. Green tomatoes will ripen after they have been picked when put in a sunny spot and there is always green tomato chutney to be made as a commiseration prize (The Allotment Kitchen p. 204).

A thick slice of sourdough bread
1 large tomato, sliced
Olive oil (or butter)
Salt and freshly grated black pepper
A sprinkling of sumac (optional)
Best quality pecorino or Parmesan
Finely sliced basil, oregano, thyme or marjoram

Lightly toast the bread and either spread with butter or sprinkle over olive oil – it doesn’t matter which, the taste is different but equally good.

Overlap the tomato slices on top of the toast and season well. Sprinkle over finely grated Parmesan or pecorino. Place in a baking dish and either grill or put in the oven (at about 180°C) until the cheese begins to colour and the tomatoes sizzle. Dot over the herbs and share on the plate with a well dressed salad.