Tomato Dressing

• 4 vine-ripened tomatoes
• 1 eschalot (French shallot)
• 1 garlic clove

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.