Broken tomato halves

SERVES 2-4 AS AN ANTIPASTO “At Masseria Mirogallo, a beautiful family-run farm in Lucania, this dish, called spaccatelle di pomodori, is often made for a quick, filling lunch,” says Beramendi. “Spaccatelle, derived from spaccare, means ‘to break, smash, or divide’, and is the key to this simple dish. Cut whole peeled tomatoes in half, discard the seeds, and scatter on a plate with garlic, olive oil, salt, and capers. Eat with fresh semolina bread. That’s it! So satisfying and so simple.” 1 small garlic clove, thinly sliced

2 cups peeled (optional) tomatoes, halved, seeds removed (optional)

60 ml (¼ cup) robust extra-virgin olive oil 10 salted capers, rinsed and drained

Fresh bread, to serve

1 Put the garlic in a shallow bowl. Top with tomatoes, squeezing them to crush a little, and drizzle with olive oil. Season with sea salt and scatter capers over the top. Serve with fresh bread.

Wine suggestion A rich and succulent wine from Basilicata, such as Aglianico del Vulture “Gricos” by Grifalco della Lucania.