Moorit

When it's too hot to cook (or even be hungry), I pick up some good tomatoes (I like the packs of heirlooms at Trader Joe's), whack them into chunks, add triple cream Brie also in pieces, basil chiffonade, and some really good olive oil and a bit of salt. Give it a good stir and stick it in the fridge long enough to get good and cold. Serve with hunks of good bread, suitable for mopping up the delicious juices.