- Serves6
- CourseAccompaniment
- Prepare5 mins
- Cook-
- Total time5 mins
Ingredients
- Approx. 125g tomato trimmings (the tops and bottoms from 4 vine tomatoes, or similar)
- 2 sprig/s basil, leaves only
- 1 shallot or ½ echalion shallot, roughly chopped
- 1 clove/s garlic
- 1 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- 2 tbsp vegetable or sunflower oil
- ¼ tsp sea salt flakes
Method
Place the tomato trimmings into a blender with the basil, shallot, garlic, vinegar and both oils. Blend until smooth.
Add 2 tbsp cold water and blend again. Add a little more water, if necessary, until the dressing is just pourable. Season with the sea salt flakes and freshly ground black pepper to taste. Place the dressing in the fridge until ready to serve. Any leftover dressing will keep in a sealed jar in the fridge for 2 days.
Cook’s tip
For a peach, tomato & mozzarella salad, roll thin slices of ciabatta with a rolling pin to flatten. Drizzle with oil and toast or fry until crisp. Layer sliced tomatoes and ripe peach, add torn mozzarella, more basil leaves, the ciabatta, some toasted pine nuts and salad leaves, then top with spoonfuls of the tomato vinaigrette. Finish with more olive oil, sea salt flakes and freshly ground pepper to serve.
A hands-off roasted tomato pasta sauce is a great way to use up tomatoes that are a bit wrinkly. Look up the roasted tomato and anchovy pasta recipe at waitrose.com for inspiration.
Classic gazpacho (a cold Spanish-inspired soup) is one option for a glut of ripe tomatoes, or their trimmings. But there are lots of ‘with a twist’ recipes around too. A bit of leftover melon, some avocado or a few strawberries can all be added, along with the classic tomatoes, cucumber, pepper, onion and garlic.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 451kJ/ 110kcals |
|---|---|
Fat | 11g |
Saturated Fat | 1.3g |
Carbohydrates | 1.2g |
Sugars | 0.8g |
Fibre | 0.4g |
Protein | 0.4g |
Salt | 0.1g |