Annie Bell's Favourite Tomato Stack with Herb Sauce
Over a year ago
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Ingredients
- 8tbsp chopped flat leaf parsley
- 4tbsp chopped basil or mint
- 1 large shallot, peeled and finely chopped
- 1 spring onion, thinly chopped (including green part)
- 2tbsp capers, rinsed and chopped
- 2 anchovy fillets, rinsed and chopped
- ½ lemon, grated zest
- 175ml olive oil
- sea salt and black pepper
- 2tbsp red wine vinegar or lemon juice
- 4 ripe beefsteak tomatoes
- pea shoots for decoration
Accompaniment
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Description
Towering tomatos with an aromatic flavour.
Method
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1
1. In a blender liquidise all the sauce ingredients except the red wine vinegar or lemon juice until well combined. Leave the flavours to infuse for an hour or two and just before assembling, stir in the vinegar or lemon juice.
2. To assemble: cut a slice from the base of each tomato so they will sit upright, and cut a thin slice from the top, removing the stalk. Working one by one, cut each tomato horizontally into thick slices, then reassemble each one, spooning some sauce between the slices and on top.
3. Decorate the top with pea shoots and spoon around any leftover dressing.
Chef's Tips
Towering toms
For an alternative salad idea, use the sauce to dress a mixture of smaller tomatoes in different varieties.
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