Tomato Vinaigrette

Preparation info
    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

Ingredients

  • 550 g/ 1 lb plum tomatoes
  • 115 g / 4

Method

Blanch the tomatoes in boiling water and remove the skins. Cut them in half and deseed them. Sweat the garlic and shallots in a little oil, until soft. Stir in the champagne vinegar and reduce. Add the tomatoes and passata and cook for 3 minutes. Add the herbs and remaining oil and cook for 1 hour, over low heat, stirring occasionally. When cool, blitz in a food processor. Season with balsamic