Heirloom tomatoes with green goddess

Name: Heirloom tomatoes with green goddess
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 800g mixed heirloom and truss tomatoes; 2 tbsp extra-virgin olive oil; sea salt; cracked pepper

March 25, 2014

Forgotten classic: Green goddess dressing is perfect with eggs, beans, smoked salmon, roast meats and barbecued fish.Edwina Pickles

easyTime:< 30 minsServes:4

This classic, green and creamy sauce is making a comeback - probably because it's a truly lovely and versatile sauce that's easy to make, lasts for days and is good with eggs, beans, smoked salmon, roast meats and barbecued fish. The sauce will last for three days in the fridge, but is best fresh.

Ingredients

800g mixed heirloom and truss tomatoes
2 tbsp extra-virgin olive oil
sea salt
cracked pepper

FOR DRESSING

2 anchovy fillets, chopped
1 small garlic clove, finely grated
1/2 cup basil leaves
1/2 cup parsley leaves
2 tbsp tarragon leaves
2 tbsp chopped chives or spring onion greens
100g sour cream or creme fraiche
60g low-fat yoghurt or whole egg mayonnaise
1/2 tsp sea salt
1 to 2 tbsp lemon juice

Method

1. Slice each tomato differently - some slices, some chunks, some quarters - to get a variety of textures and shapes. Toss in olive oil, sea salt and pepper and set aside.
2. To make the dressing, whizz all the ingredients except lemon juice in a blender until smooth, green and creamy, scraping down the sides once or twice. Add the lemon juice to taste, whizzing again, and refrigerate before using.
3. Strew the tomatoes on each plate, scatter with a few extra herbs and serve with a goodly spoonful of green goddess.
Serves 4