Tomato Vinaigrette

• 5 medium tomatoes
• 120 ml/4 fl oz olive oil
• 50

Blanch and skin the tomatoes and roughly cut them up. Heat the olive oil in a saucepan, add the shallots and gently soften for a minute without colouring. Add the tomatoes and stir in the tomato purée, followed by the garlic and the sherry vinegar. Bring to the boil and then simmer over a very low heat for 10 minutes. Season to taste.

When cooked, allow the vinaigrette