Bowls Of Tomatoes With Vegetables

Preparation:

Preparation: Remove a cap from the tomatoes, which must be ripe but firm; empty the seeds, sprinkle them with a pinch of salt and leave them upside down to make water. Meanwhile, reduce the baby carrots, spring onions and radishes into very thin slices, collecting everything in a bowl. Season the mixed vegetables with a sauce prepared by briefly blending 60 g of oil, the juice of half a lemon, salt, ground pepper and a few drops of Worcester, then distribute it over the tomatoes. Serve them in a serving dish, garnished with a parsley leaf. These tomatoes can be tasted as they have been prepared, or they can be served on a veil of mayonnaise, tartare or aurora sauce.