Step 1Choose 4 tomatoes, dice and slice to different shapes.
Step 2Season with Maldon sea salt and place in a bowl.
Step 3Finely slice the shallots and add to the tomatoes.
Step 4Add the olive-pomace oil, lemon juice and marinate for 30 minutes.
Step 5Add the crème fraiche and mix gently.
Step 6Serve with some toasted baguette.
- 50 g Country Range Crème Fraiche
- 10 ml Country Range Olive-Pomace Oil
- 1 tsp Maldon sea salt
- 1 lemon
- 4 Heirloom tomatoes
- 1 shallot
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