6 vine tomatoes
2 cloves garlic
honey
dijon mustard
sherry vinegar
parsley
olive oil
salt to taste
take your tomatoes and drop them into boiling water for 5 mins. once the skin starts to peel off, remove them and peel off the skins entirely.
remove the insides of the tomatoes making sure you retain as much of the juices and seeds as possible - do it over a sieve if you have one handy - letting the juices run into a bowl.
chop the remaining tomato "bodies" and put to one side - but strain out as much of the juices as you can - add this juice to the batch in the bowl. you can use the chopped up flesh for a salsa or something else...
back to the juices... the collection of juices should be bright red and it's fine if there are seeds in there, it adds to the texture and flavour. chill this for 30 mins, covered with clingfilm.
after half an hour, take the bowl out of the fridge - add the finely minced garlic, 2 tablespoons of extra virgin olive oil, 1 tablespoon of honey, 1 tablespoon of sherry vinegar and mix well with either a whisk or fork. add in 1 tablespoon of dijon mustard (the kind with white wine and seeds) and whisk well again. add salt to taste.
voila -- a lovely salad dressing that has the sweetness from the honey, the acidity from the vinegar but also an added special something from the fresh tomato juices. this dressing also goes really well drizzled over the top of steamed asparagus.
remove the insides of the tomatoes making sure you retain as much of the juices and seeds as possible - do it over a sieve if you have one handy - letting the juices run into a bowl.
chop the remaining tomato "bodies" and put to one side - but strain out as much of the juices as you can - add this juice to the batch in the bowl. you can use the chopped up flesh for a salsa or something else...
back to the juices... the collection of juices should be bright red and it's fine if there are seeds in there, it adds to the texture and flavour. chill this for 30 mins, covered with clingfilm.
after half an hour, take the bowl out of the fridge - add the finely minced garlic, 2 tablespoons of extra virgin olive oil, 1 tablespoon of honey, 1 tablespoon of sherry vinegar and mix well with either a whisk or fork. add in 1 tablespoon of dijon mustard (the kind with white wine and seeds) and whisk well again. add salt to taste.
voila -- a lovely salad dressing that has the sweetness from the honey, the acidity from the vinegar but also an added special something from the fresh tomato juices. this dressing also goes really well drizzled over the top of steamed asparagus.
