Tomato Dressing

• 150 g (5½ oz) black Russian tomato flesh (reserved from above)
• table salt, to taste
• 10

Thinly slice the tomato, place in a bowl and sprinkle with a small amount of salt. Cover and set aside at room temperature for 10 minutes to allow the salt to draw out some of the juices.

Place the tomato into a sieve with a bowl underneath and squeeze out as much juice as possible and a little