Boiled Potatoes with Tomato and Herb Sauce
Carve the tomatoes and blanch for 1 minute in boiling water. Rinse cold, peel and cut into quarters. Remove the seeds and chop the tomato flesh into small cubes. Peel the onions and garlic Finely dice the onions.
Heat 1 tablespoon of olive oil and sauté the onions lightly. Crush the garlic into the pan and sauté briefly. Rinse the herbs, shake dry, pluck the leaves from the stems and chop finely.
Mix the egg yolks with the mustard and vinegar in a blender. Gradually, pour in the rest of the olive oil and mix well. Season with salt, pepper and sugar and then stir in the tomatoes, onions and herbs. Leave to infuse.
Scrub the potatoes thoroughly under running water and cook in lightly salted water for 25-30 minutes. Drain, let the water evaporate and mix with the sea salt.
Serve the potatoes with the sauce.