ingredients
2 tomatoes
1 small shallot, peeled and finely chopped
3 tbsp Borderfields Cold Pressed rapeseed oil
1 tbsp red wine vinegar
1 tsp sugar
1 tsp fresh oregano leaves, chopped
2 tsp wholegrain Dijon mustard (with seeds)
Sea salt and black pepper
method
Peel the tomatoes and coarsely cut up, put all the ingredients into a blender on a medium speed and blitz until smooth, season to taste.
The tomato dressing can be stored in a fridge for up to 2 days.
