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Grilled tomato emulsion


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).

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