5-6 (about 800gm)vine-ripened Roma tomatoesTamarind dressing25 gmtamarind pulp (see note)2 tbsplight palm sugar15 mllight soy sauce60 ml (¼ cup)extra-virgin olive oil, plus extra to serve
For tamarind dressing, combine tamarind pulp and 1 tbsp hot water in a bowl. Stand for 10 minutes or until soft, then push through a fine sieve, discarding seeds and set aside. Combine sugar and 2 tsp water in a saucepan and cook for 3 minutes over medium heat or until caramelised, add tamarind water and soy sauce. Cool to room temperature, then gradually add olive oil, whisking continuously until emulsified. Makes about ½ cup.
Thickly slice tomatoes widthways and season to taste with sea salt and freshly ground black pepper, then arrange on a plate, drizzle with dressing and serve immediately drizzled with extra olive oil.
Note Tamarind pulp is available from Asian
grocers and select supermarkets.