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Scrunch the cherry tomatoes into a bowl with your hands. Roughly slice the larger tomatoes and add to the bowl. Finely slice the chilli and add, then tear in the larger leaves from a few sprigs of basil. Add 3 tablespoons of extra virgin olive oil, 1 or 2 tablespoons of balsamic vinegar, then season to perfection. Finely grate in ½ a peeled clove of garlic. Mix and take to the table with the smaller basil leaves sprinkled on top.
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