Ingredients:
2-3 beef or large vine ripened tomatoes
250g cherry tomatoes
small punnet baby plum tomatoes or sungold tomatoes
half a small red onion, thinly sliced
chopped parsley
[hd]for the dressing[/hd]
8 tbsp Filippo Berio Extra Virgin Olive Oil
3 tbsp lemon juice
1 garlic clove, halved
1 teaspoon caster sugar
salt and freshly ground black pepper
method:
- Slice the large tomatoes and arrange in a shallow serving dish. Halve the remaining tomatoes and pile in the middle of the dish. Scatter the onion slices on top.
- Put the dressing ingredients in a screw top jar and shake vigorously. Leave at least 30 minutes to allow the garlic to flavour the dressing. Remove the garlic before using.
- Pour the dressing over the tomatoes. Scatter the parsley on top and serve with crusty bread to mop up the delicious juices and dressing.
