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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tomato-Basil Vinaigrette Recipe

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This recipe for Tomato-Basil Vinaigrette is from Joseph's Storehouse Baking Company, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup extra-virgin olive oil
1 large ripe tomato, cored, seeded, and coarsely chopped
¼ cup red wine vinegar
4 scallions, coarsely chopped
2 tablespoons fresh basil
1 garlic clove, coarsely chopped
1 teaspoon salt
¾ teaspoon pepper
Directions:
Directions:
1). Place all the ingredients, except the oil, in a food processor or a blender. With the machine running, using a bottle with a nozzle to drip in the oil, add the oil a drop at a time.

2). Go slowly, and once you have about half of the oil in, you can start adding more at a time. The dressing will thicken as the oil is added. The dressing can be refrigerated for up to 3 days. Bring to room temperature, then shake vigorously to recombine before using.
Number Of Servings:
Number Of Servings:
2 cups

 

 

 

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