Tomato Salad

A simple yet elegant dish, Tomato Salad may be served as an accompaniment to meat or poultry or as an hors d’oeuvre.

Accompany it with crusty bread and butter and some chilled white wine. Spring onions may be used instead of chives, if you prefer.

1 lb. firm tomatoes, thinly sliced

1 tablespoon finely chopped fresh chives

1 teaspoon chopped fresh basil or teaspoon dried basil

3 tablespoons olive oil

1 tablespoon white wine vinegar

½ teaspoon lemon juice

½ teaspoon prepared French mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 teaspoon chopped fresh basil or -1 teaspoon dried basil

Arrange the tomato slices decoratively on a salad plate and sprinkle over the chives. Set aside while you make the dressing.

In a small bowl, combine all the dressing ingredients, beating with a fork until they are well blended. Dribble the dressing over the tomato slices.

Sprinkle over the basil and serve at once.

A basic sauce, Tomato Sauce is simple to make and will keep in a screw-top jar in the refrigerator for up to 5 days. Other dried herbs may be used instead of basil if you prefer.

1/2

3 lb. tomatoes, halved

2 teaspoons salt

2 teaspoons sugar

1 teaspoon dried basil

2- teaspoon grated lemon rind

Preheat the oven to warm 325°F (Gas Mark 3, 170°C).

Place the tomatoes in a large ovenproof casserole. Cover the casserole with a well-fitting lid or aluminium foil and place in the oven. Bake the tomatoes for 45 minutes or until they are very soft. Remove the casserole from the oven.

Place the tomatoes in a large strainer over a large saucepan. Using the back of a wooden spoon, rub the tomatoes through the strainer until only a dry pulp is left. Discard the pulp. Add the salt, sugar, basil and lemon rind to the pan. Place the pan over moderate heat and cook, stirring frequently with the wooden spoon, for 10 minutes or until the mix-ture is fairly thick. Remove the pan from the heat.

Either pour the sauce into a warmed sauceboat and serve, or allow the sauce to cool completely, pour it into a screw-top jar and store in the refrigerator until required.

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