INGREDIENTS:
120ml (½ cup) olive oil
Juice of 1/2 a lemon
1 clove garlic
1 teaspoon paprika2 teaspoon dried basil
2 teaspoon dried oregano
1 teaspoon salt
1 large tomato deseeded
METHOD:
To deseed the tomato, cut the tomato into quarter and scoop the seeds out with a spoon.
Place the deseeded tomato into a blender with all the other ingredients. Now blend all the ingredients together in a bullet blender.
Pour into a small jug, keep refrigerated for up to 1 week. Stir or shake before pouring onto salads, meats and fish.
Great for salads and as a crudité dip.