Ingredients
3 plum tomatoes (8 ounces), cut into quarters
1/4 teaspoon salt
Freshly ground pepper, to taste
1 teaspoon Dijon mustard
1 tablespoon sherry-wine vinegar
2 teaspoons finely chopped fresh marjoram
1 1/2 tablespoons extra-virgin olive oil
Preparation
Place the tomatoes in a food processor, and puree. Pass the tomato puree through a fine strainer into a small bowl. Whisk in the salt, pepper, mustard, vinegar, and marjoram. Slowly whisk in the olive oil. Just before serving, toss into the salad. Serve with the Individual Egg Souffles.
