When you have a punnet of cherry tomatoes you’re rich! We cut some of them in half, keep a few whole to pop into our mouths and dress them with a marinated shallot dressing and flavour them with fresh basil. Make extra (because there will be no leftovers), warm them through with a few anchovies and the oil from the jar and toss through pasta or chop the tomatoes finely and turn yesterday’s loaf into todays bruschetta.
400g cherry tomatoes, some cut in half, others left whole
For the dressing:
4 tablespoons olive oil
2 tablespoons white balsamic vinegar (or cider, balsamic or white wine vinegar)
2 shallots, chopped finely
1 teaspoon mustard
Small pinch of sugar
Salt and black pepper
Basil leaves to garnish
1. Make the dressing by mixing all the ingredients, adjusting the sugar, vinegar, salt and pepper to taste. Leave it for at least an hour but no more than 24 hours to allow the shallots to soften. Lay the tomatoes on a lovely plate and spoon over the dressing. Scatter with basil leaves. Serve immediately.
– Pop any leftover tomatoes in a container and store in the fridge to make other lovely meals with them.
– Add toasted kernels of sweetcorn to the salad before you serve it.
– Add a crushed clove of garlic to the dressing, switch basil for any other fresh herb and lay leaves of anchovies across the salad.
– Add tuna flakes from a jar to the salad and sprinkle over olives and toasted almonds.
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