For about 1 kg to 1 ½ kg tomatoes

2 tablespoons olive oil
2 tablespoons cider vinegar or wine vinegar or juice of 1 lemon
1 heaped teaspoon of Dijon mustard or 1 teaspoon English mustard
1 tablespoon Lea & Perrin sauce
1 teaspoon mint sauce or ½ cup finely chopped fresh mint
1 heaped tablespoon freshly roasted and crushed jeera (cumin seeds)
1 teaspoon honey
1 teaspoon salt (or a little less)
1 whole onion (preferably red) very finely chopped
2 cloves garlic very finely chopped and crushed
juice of one orange.
1/2 cup white wine (optional)
1 bunch of fresh dhania (coriander), chopped
1 fistful of basil leaves, torn by hand
1 green chilli finely chopped and crushed or  ½ tea spoon chilli sauce

Mix well.

Chop tomatoes (cherry tomatoes in half, large tomatoes in slices)
Stir gently into the dressing, in a large bowl

Taste and add salt, lemon or chilli sauce as required

Press this down level, cover and leave in 'fridge for ½  day.

Serve with nice whole grain brown bread or garlic bread (warm)