A versatile condiment with endless possibilities!
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.
One critical tip: be choosy about your olive oil
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 a 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 (or freshly ground black pepper to taste)
- Step 1: Place a box grater in a medium bowl. Coarsely grate the tomato slices with their cut side against the grater. Grate each slice all the way down to the skin. 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 just after it’s 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.