BBC navigation

BBC

Grilled tomato emulsion

Ingredients

Preparation method

  1. Halve the tomatoes and grill until blackening around the edges. Place the tomatoes in a liquidiser with the vinegar and blend to a pulp.

  2. Gradually add the oil, a few drops at a time, until it is fully incorporated to a thick emulsion. Pass through a fine sieve and season with salt.

  3. Keep at room temperature (any remaining emulsion will keep in the fridge for a few days).

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

MasterChef bbc_one MasterChef

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss