This is a great dish for a hot summer’s day and one that we will only serve when the tomatoes are really in season. It’s a simple dish that is transformed by the quality of the ingredients.
This is a Rick Stein recipe from his book French Odyssey.
For 4 people you will need:
One or more Toulouse sausages per person (I normally eat one whole but chaps might eat one and half or two)
A selection of tomatoes all different shapes, colours and sizes. You need roughly the equivalent of one tomato per person.
3 shallots halved and thinly sliced
2 tablespoons of capers (drained and rinsed)
2 tablespoons of roughly chopped flat leaf parsley
Roast the sausages in the oven until brown but still moist (it takes around half an hour at 190°C Fan) Slice the tomatoes thinly and arrange decoratively on a wide shallow plate or dish.
For the dressing you will need:
A tablespoon of Dijon mustard
A tablespoon of white wine vinegar
A clove of garlic finely chopped
6 tablespoons of sunflower or other neutral oil
Whisk the mustard, vinegar and garlic together and then gradually whisk in the oil. Season to taste with sea salt and ground black pepper.
When you are ready to serve, season the tomatoes on the plate with sea salt flakes and black pepper. Scatter over the finely sliced shallots and capers.
Take the sausages out of the oven and slice them diagonally into 2 or 4 pieces.
Whisk up the dressing and add a little water to loosen it then drizzle it over the tomato salad. Arrange the sausages over the top, sprinkle with the chopped flat leaf parsley and serve while still hot.
Some crusty bread alongside is great to mop up the tasty dressing.
Bon appetit!
