If you’re a tomato enthusiast like me, you can never get enough of these juicy summer fruits.
So here’s a recipe that allows you to bring that fresh tomato essence to every meal, effortlessly. This simple yet extremely flavorful vinaigrette is superb with any lettuces or baby greens, but it’s also delicious served as a sauce with roasted vegetables, grilled meats or seafood, or used as a dip.
To give the vinaigrette an extra boost, be sure to use an extra virgin olive oil with peppery, fruity notes. It’ll make this flavor-packed vinaigrette even more delightful.
Fresh tomato vinaigrette
active time: 15 min
- 2 medium, ripe tomatoes (8 oz) (225 g) – quartered and seeded
- 1 shallot – skinned and finely chopped (1/4 cup)
- 1 garlic clove – skinned and crushed (use microplane grater)
- 1 1/2 tablespoons white balsamic or red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/8 to 1/4 teaspoon sea salt to taste
- 1/8 teaspoon ground cayenne
- Step 1: Place a box grater in a medium bowl. Coarsely grate the tomato slices cut-side against the grater. Grate each slice all the way down to the skins. Discard the skins.
- Step 2: Add the balance of the ingredients to the grated tomatoes. Whisk until well blended and serve.
- Cook’s note: The vinaigrette can be refrigerated for up to 2 days, but it’s best eaten when it’s just made.
Step by step
Place a box grater in a medium bowl. Coarsely grate the tomato slices with the tomatoes’ cut side against the grater.
Grate each slice all the way down to the skins. Discard the skins.
You end up with the grated tomato flesh in the bowl. Proceed with step 2.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.