Halve the tomatoes, squeeze out the seeds, and discard them. Chop the flesh up into small chunks and drain off any excess liquid. Chop the stems of the basil finely and tear the leaves up roughly, then add to the tomatoes with the chili. Season with salt and pepper, a glug of good extra-virgin olive oil, and a small swig of good red wine vinegar.

Put a nonstick pan on medium heat and add a splash of olive oil. Drop a few spoonfuls of the ricotta mix into the pan -- make sure not to overcrowd it; the pieces shouldn't be touching. (Call the family to the table if you haven't done so already!) Fry the ricotta cakes for a couple of minutes, or until golden brown, then carefully turn them over using a broad flat knife, or a fish server and Fry them on the other side for a further minute.

Serve at once, with a light sprinkling of sea salt, a little nutmeg, and a good handful of the Chopped tomatoes on the side. Drizzle over a little peppery extra-virgin olive oil and grate over some Parmesan. Eat while crisp and warm.