alolivier.com.Some tomatoes don’t need oil, just restrained seasoning and a drop of white balsamic. If you’re making a French dressing with wine vinegar and Dijon mustard, you must make it to the tomatoes’ flavour, balancing fat and acidity.
Slightly lacklustre specimens can be improved with a dressing that has a pinch of sugar.I remember one holiday – camping in the north of France – where the tomatoes were good, but not sensational, yet we greedily tossed bowlfuls of them with shavings of red onion every night, then fought over who was going to mop up the juices.
These were eaten outside, the best place to have a tomato salad, with good bread for cleaning the bowl.American food writer Dorie Greenspan has described a baked tomato that she.
Read more on telegraph.co.uk
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