Tomatoes with Mayo, Mint & Rosemary
When it’s too hot to cook, there is only one thing to do: tomatoes. This dish could be complimented by some olives, mozzarella, some taralli, a perfect aperitivo set up, or it could be a knockout side to a steak.
Serves 3-4 (as a side)
Anchovy Mayonnaise
1 egg
1 tsp dijon
2 tsp lemon
1 cup oil - I used mixed olive oil and neutral oil
pinch salt
1 tbsp rosemary
1 tsp mint
Tomatoes
500g mixed tomatoes, chopped
Pinch of salt
1 tbsp olive oil
1 tsp sherry vinegar
1 sprig rosemary, finely chopped
1 sprig mint leaves
This mayonnaise technique is new to me. When I first made mayo it was in a pestle and mortar and I had to work slowly to make sure it didn't split. This new technique with a stick blender is so quick and easy I can't believe it. Pop all the mayo ingredients into a tall glass or measuring cup. Using a stick blender, blend it to the desired consistency.
Mix the tomatoes, salt, olive oil, sherry vinegar, rosemary and mint together in a bowl. Add 1-2 tbsp of the anchovy mayonnaise. Serve on a plate and enjoy.