|Flat leave parsley||1 Tablespoon|
|Wine vinegar||3 Tablespoon|
|Caster sugar||1⁄4 Teaspoon|
Bring a saucepan of water to the boil. Immerse the tomatoes for 30 seconds, then pour over cold water, remove the skin and cut each one in half. Peel the onion. Remove the stems, cut in half and remove the seed and pith of the red pepper.
Prepare the sauce. Finely chop half the onion and half of one of the tomatoes, having remove the pips. Put the onion in a bowl. Add the wine vinegar, caster sugar and salt. Mix together, cover the bowl with clingfilm and leave the refrigerator.
Cut the rest of the tomatoes into slices, removing the pips. Arrange the slice in the center of a serving dish.
Slice the pepper into 5mm (1/4in) slices and arrange round the tomatoes. Finely slice the rest of the onion. Rinse and dry the parsley, then chop it. Sprinkle the tomatoes and peppers with the sliced onion and parsley. Keep cool.
Just before serving, pour the sauce over the raw vegetables.