Tomato, Thyme, Lemon and Fennel Seed Dressing

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

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, peele


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