300gmixed, ripe tomatoesthe best tomatoes you can find
salt and pepper to taste
For the Macadamia Dressing
1tbspwhite wine vinegar
3tbspvegetable oilpeanut oil, or macadamia oil if you can find it
Toast all of the macadamia nuts in the oven @ 190°C/375°F for about 6 minutes or until nicely golden. Save half for the dressing and half for garnishing at the end.
Purée the nuts in the food processor until a paste is formed. Add all of the ingredients except the oil and blend. Slowly add in the oil and continue blending. Taste. The dressing should be thick enough to coat the tomatoes nicely but not too thick and should be the same consistency of a normal salad dressing.
Core the tomatoes and slice into large pieces. Season the tomatoes with salt and pepper in a bowl.
Place the seasoned tomatoes on a plate and garnish with some of the dressing. Add the toasted macadamia nuts and fresh basil. Enjoy!
If the dressing is too thick add another splash of water until it thins out.