Tomato Dressing

Preparation info

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By Brent Savage

Published 2010

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  • 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


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.