Tomato Vinaigrette


This pretty dressing is delicious on a salad or warmed gently and drizzled over slices of hot quiche.


1 cup ripe cherry tomatoes
1 clove garlic (peeled and cut in half)
1 tablespoon tomato paste
1 tablespoon sherry vinegar
1/3 cup extra-virgin olive oil
  Sea salt and freshly ground pepper (to taste)


Place the cherry tomatoes, garlic, tomato paste and vinegar in a blender and purée until smooth. Set a fine-mesh sieve over a clean bowl and strain the mixture, pressing hard on the solids.

Rinse out the blender jar and return the purée to the blender. With the machine running, pour the olive oil through the cap in a slow, steady stream. Season to taste with salt and freshly ground pepper. Refrigerate before using.

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