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| >FRESH TOMATO VINAIGRETTE |
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| Demo 1 |
4 sun-dried tomatoes
4 ripe tomatoes
2 tsp smooth Dijon mustard
1 tbsp red wine (Cabernet Sauvignon) vinegar
Salt and freshly ground black pepper
½ tsp sugar
3 tbsp olive oil
3 tbsp sesame oil
Place the tomatoes in a food-processor and blitz at high speed to liquidize.
Rest a sieve over a bowl and scrape the tomato puree into it. Push the pulp through, until only the pips and skin are left.
In a second bowl, dissolve the mustard into the vinegar with a pinch of salt and the sugar. Season with black pepper then whisk in the olive oil in a gradual trickle. Then whisk the vinaigrette into the tomato.
Serve on a starter plate. |
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