Tomato Sunshine

INGREDIENTS

2 punnets baby romas or 6 romas, must be quite ripe

1 small red onion, finely sliced

2 tbsp olive oil

1 tsp salt

2 cloves garlic, finely chopped

2 tsp sugar

1/4 cup red wine vinegar

1 tbsp dijon mustard

2 tbsp EXTRA VIRGIN OLIVE oil

Method

Score the tops of each tomato and plunge into rapidly boiling water for 1 minute.

Drain and place into cold water. Peel when cool enough to handle. If using large tomatoes, roughly chop also.

In a large frying pan over medium heat, saute the onions in olive oil and salt for 5 minUTEs.

Add garlic cloves and saute for a further 2 minUTEs.

Place the tomatoes in the pan along with the sugar and simmer until the tomatoes begin to break down slightly – 5 minUTEs or so. Encourage breakdown by crushing the tomatoes with the back of a spoon or potato masher.

Whisk together the vinegar and mustard and add to the pan. Stir to combine.

Remove from heat and once it is just warm add extra virgin olive oil.

Serve on toast topped with a “just-cooked” fried egg and provolone, then grilled.

Or use as the base of a summer salad dressing by placing a big spoonful into a large salad bowl and loosening with 1 tbsP your choice of vinegar and 1/4 cUP EXTRA VIRGIN OLIVE oil.

Or store in a sealed container in the fridge for a week, ready to dollop onto pasta, sandwiches or snags!