So I'm making something from the Essential Jacques Pepin. Never been a particular fan of his other than admiring his success, but I ended up borrowing a friend's book and loved it so much she gave me a copy. What really interests me is that he does so many souffles, gratins and other traditional Frenchy procedures I see little of in modern books.
Anyway, a recipe I just made for a super simple and incredibly delicious tomato dressing has me who worships tomatoes flummoxed that I've never had it or even thought of it myself. I had on hand quite a few very ripe and sweet cherub type tomatoes that would suit it very well. His recipe: one medium tomato, two teasspoons of Dijon mustard, 1/4 c olive oil, salt and pepper. Grind/emulsify it in a food processor, skin, seeds and all, and strain if you prefer (I don't). Can't wait to put this on my next wedge salad topped with crumbled blue cheese!