Ingredients Jump to Instructions ↓

  1. 1 Vine-ripened tomato - (abt 1/2 lb) - seeded, chopped (large)

  2. 1 tablespoon 15ml Finely-grated peeled fresh gingerroot

  3. 2 teaspoons 10ml Tomato paste

  4. 1 teaspoon 5ml Garlic clove - mashed to paste with (large)

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 2 tablespoons 30ml Balsamic vinegar

  7. 1/3 cup 78ml Extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a blender blend together all ingredients except oil until smooth. With motor running add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving. This recipe yields 3/4 cup.


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