Tomato with vanilla marinade

Method

This marinade is an homage to tomatoes that taste of the sun with their delicate skin peeled off, so they are just juicy flesh. To capture this flavour, you need to use tomatoes ripened by the sun, not grown in a greenhouse. The dressing really amplifies the tomato, so be careful with how much you use; you don’t want to overpower the taste of the tomatoes. And remember not to chill the tomatoes—leave them at room temperature until you are ready to serve. 1 Wash the tomatoes and score the tops, removing the small core where the stem was. 2 Dunk the tomatoes for 10 seconds in a pot of boiling water. Take them out with a spider strainer or colander and refresh them in ice water. 3 You should be able to peel the skin off easily. If not, dunk the tomatoes in boiling water again for a shorter time. It’s important not to stew them. 4 Sit the peeled tomatoes on a dry cloth. 5 To make the dressing, mix honey in a bowl with lemon juice and vanilla seeds. Whisk together and then slowly add olive oil, stirring as the mixture thickens. (The honey, oil, and lemon juice should all be room temperature.) Once the dressing reaches the consistency of mayonnaise, season with a little salt. 6 To serve, plate the tomatoes and drizzle them with the dressing. Top with herbs and a little pinch of salt. 7 Eat straight away.