READY FOR THE WEEKEND

tomatoes with thyme and fried capers

SERVES 6 servings

1.15kg tomatoes, any type
1 teaspoon flaky salt, plus more for seasoning
2 bushy thyme sprigs, or more as needed
2 tablespoons capers
60 ml extra-virgin olive oil, plus more for serving
1 lemon

Cut the tomatoes into shapes and sizes that make you happy, such as slicing the big guys crossways or into wedges if you’re feeling that, cutting the little ones in half, or even leaving some of the smallest ones whole. Your salad, your choice! Transfer them to a big platter as you go, then season liberally with about a teaspoon of flaky salt. Let it sit to get the juices going.

Pick the leaves from thyme sprigs (you should have about 2 tablespoons — if not, pick more thyme!). Combine the thyme and 1 teaspoon flaky salt in a mortar and pestle and pound until the leaves look dark and wet, and the mixture resembles a fine, crumbly paste, about 3 minutes. (You can use a mini chopper or a spice grinder for this; if you don’t have those, finely chop the thyme and combine it with salt in a small bowl.)

Rinse the capers, if salted, or drain them if they’re brined. Heat oil in a small frying pan over medium–high, then add the capers. Cook, swirling the frying pan often, until the capers sizzle, burst open and turn golden brown