Tomato Dressing

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 150 g ( oz) black Russian tomato flesh (reserved from above)
  • table salt, to taste
  • 10 ml ( fl oz) sherry vinegar
  • 20 ml (¾ fl oz) chardonnay vinegar
  • 40 ml ( fl oz) Gianni’s freshly pressed extra virgin frantoio olive oil caster (superfine) sugar, to taste


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 pulp too. The pulp should thicken the juice to the consistency of pouring cream.

Add the vinegars and olive oil and whisk to combine. Check the seasoning and add a little salt and sugar if necessary. Set aside at room temperature until needed. This must be used on the day it is made.