Wednesday, June 4, 2008

Basque Tomatoes

Basque Tomatoes
serves 8

8 firm ripe tomatoes
100g/4oz fresh flat-leaf parsley,
chopped 1 garlic clove, crushed
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon coarse-ground black pepper
100g/4oz black olives
50ml/2fl oz olive oil
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard

• Slice the tomatoes, spread them in a shallow dish and sprinkle with the parsley.
• Combine the remaining ingredients in a bowl, mix well and pour over the tomatoes. Cover with cling film, and refrigerate for at least 2 hours before serving.

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