Ingredients:

  • good tomatoes
  • olive oil
  • salt
  • pepper

Chop up the tomatoes into a pulp, you could pulse them in a food processor if you like. Try to retain all of the juice and put the whole shebang into a bowl.

Add a fair amount of salt and pepper to the tomatoes until it’s tangy and salty. Let it sit for at least 10 minutes at room temperature.

Whisk in olive oil (you will use about 2 parts oil to one part tomato slurry.)

Serve on top of the salad of your choice.

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Tomatoes have a lot of acid in them so I thought maybe I could use them as a base for salad dressing, instead of lemon juice of vinegar. It turned out very well, sweet and tangy and really tasty. It is my new favorite dressing to use on raw zucchini which needs a lot of extra flavor I think. Anyway, it’s a great thing to do with extra tomatoes.

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