Basque Tomatoes Ingredients
- 8 firm ripe tomatoes
- 100 g/4 oz fresh flat-leaf parsley, chopped
- 1 garlic clove, crushed
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1⁄4 teaspoon coarse-ground black pepper
- 100 g/4 oz black olives
- 50 ml/2 fl oz olive oil
- 2 tablespoons tarragon vinegar
- 1 teaspoon Dijon mustard
Basque Tomatoes Recipe
Slice the tomatoes, spread them in a shallow dish and sprinkle with the parsley.
Combine the remaining ingredients in a bowl, mix well and pour over the tomatoes. Cover with cling film, and refrigerate for at least 2 hours before serving.