Tomato, Thyme, Lemon and Fennel Seed Dressing

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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This incredibly simple dressing is a good way to get tomatoes on the dinner table — without having to see red! It is also a good way to use up slightly over-ripe or broken-skinned tomatoes. It goes well with white meats, fish or salads.


  • 500 g (1 lb) ripe tomatoes, cut into quarters
  • 1 clove garlic, peeled
  • 2 large teaspoons fresh thyme leaves
  • 2 ripe lemons, finely grated zest and juice
  • 1 teaspoon fennel seeds, toasted
  • 300 ml (10 fl oz) extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper


Place everything in a blender and purée for 30 seconds, check seasoning, then purée for a further 10 seconds. That’s it!