Tomato Dressing

Preparation info

  • Difficulty

    Easy

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 4 vine-ripened tomatoes
  • 1 eschalot (French shallot)
  • 1 garlic clove
  • 30 ml (1 fl oz) extra virgin olive oil
  • sea salt and freshly ground black pepper

Method

Place the tomato, eschalot, garlic and oil in an upright blender and blend until smooth. Season with salt and pepper. Pass through a fine sieve, discarding the pulp.

This can be made 1 day in advance and stored in an airtight container in the fridge.