Bring a medium saucepan of water to the boil. Make an X on the bottom of each of the large tomatoes and place in the boiling water for 30 seconds. Remove from the water and place in a bowl of iced water.
Remove the tomatoes from the iced water and use the marked X to peel back the skin of the tomato. Once peeled, slice the tomatoes into quarters and discard the seeds. Dice the tomato flesh into small cubes.
Cut the other tomatoes into chunks or slices as you like and optionally char briefly with a blowtorch.
Heat the rapeseed oil in a small frying pan, add the sliced shallots and garlic, a pinch of salt and some black pepper and soften gently for a few minutes to sweeten the flavours.
Mix this into the chopped tomato basil, and chives.
Season with the vinegar, lemon zest and juice, sriracha and tomato juice. Check the flavour and add salt and pepper if needed.
