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Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.
Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.
Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.