serves 8
ingredients
8 firm ripe tomatoes
100g/4oz fresh flat-leaf parsley,
chopped
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon granulated sugar
1⁄4 teaspoon coarse-ground
black pepper
100g/4oz black olives
50ml/2fl oz olive oil
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
• 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.
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