Tomato Salad

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1 kg (2 lbs) ripe, firm tomatoes
  • 2 tablespoons


Peel and quarter the tomatoes, and discard the seeds.

Put the oil in a sauté pan or shallow saucepan, and in it stew the tomatoes very gently, without breaking them up but until their liquid has all but evaporated.

Season near the beginning with just a little salt and pepper.

Cook the tomatoes for about an hour, and then allow to cool. Serve cold, adding more seasoning i