Recipe by MarraMamba
Probably the simplest tomato dressing for a salad there is. From Chef Michael Smith. He suggests using an immersion blender since it's easier to clean up :) Also that it might take a few minutes to get to the smooth puree.
Top Review by Andi of Longmeadow Farm
This was so yummy, I could of just had this to drink! I added fresh ground pepper and some sea salt too. Went perfectly over fresh spinach leaves, sliced thin onion, and nice, tasty croutons. Glorious! Made for *Everyday is a Holiday* October 2009
- 1 large ripe fresh tomato, diced
- 1 lemon, juice and zest of
- 118.29 ml extra virgin olive oil
- salt and pepper