Tomato Vinaigrette

Preparation info

  • Makes

    450 ml

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 5 medium tomatoes
  • 120 ml/4 fl oz olive oil
  • 50 g/2 oz shallots, roughly chopped
  • 25 g/1 oz tomato purée
  • 1 small clove garlic, crushed
  • 50 ml/2 fl oz sherry vinegar
  • Salt and freshly ground white pepper


    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 to cool and then pass it through a sieve. Do not force it through; all you want is the resulting liquid.