• Cut the tomato in half horizontally. Remove the seeds from each half over the sink using your fingers.

  On a cutting board - grate the tomatoes coarsely with the cut side down. Continue grating until you reach the skins, discard skins. Set aside tomatoes and all juices.
• Add 1/4 cup olive oil and all ingredients except tomatoes in the blender. Blend all from low to high speed until smooth, one minute. Add half of the grated tomatoes. Blend from low to high until smooth, 30 seconds. Measure the remaining 1 cup of oil - with the blender on medium speed add the oil in a slow stream until emulsified.

  Pour the vinaigrette into a bowl. Add the last half of grated tomatoes and stir in. Add the yellow tomatoes, if using, as I did.

To Serve:

• Drizzle over lettuce hearts like I did ~ add some crumbled feta cheese, cherry tomatoes, thinly sliced cucumbers & radishes and plenty of basil leaves.