Dressing:
Shallot (very finely)
Dijon mustard (tablespoon)
Garlic (mashed)
Rapeseed oil (3 tbsp)
White wine vinegar (splash)
Hot water on the end and mix very well.
Drizzle on tomatoes and let it marinate for at least one hour.
Add salt and pepper, parsley and basil as a garnish.
Marinate the tomatoes with the dressing:
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