Let's get pachino tomatoes or date tomatoes first, the important thing is their sweetness, wash them under cold water and place them on the hot grill leaving them whole.
Let's take them off as soon as they start to swell and cut them in two. We prepare an emulsion in a bowl by mixing oil, apple cider vinegar and worchster sauce which we are going to pour on the grilled tomatoes without "drowning" them, while we will place the basil at the end as a garnish.
Eat them hot if possible!
