Spring lettuces have started coming into gardens and farmers markets, and with our fridge currently flush with local greens, we have been experimenting with new vinaigrettes. Tomato Basil Vinaigrette is our recent favorite, and we pour this fresh tasting dressing over everything from steak to grilled vegetables. With a base of pureed fresh tomatoes, spiked with basil's anise and peppery notes, Tomato Basil Vinaigrette eats like a warm summer's day. Tomato Basil Vinaigrette is also a great base dressing to customize with different tomato varieties and fresh herbs; tarragon and rosemary are both delicious.
Yield: About 1 cup
- 1/2 pint cherry tomatoes (approximately 15)
- 12 basil leaves
- 2 tablespoons red wine vinegar
- 1/2 tablespoon olive oil
- 1/2 teaspoon honey
- 1 teaspoon kosher salt
- 2 garlic cloves, crushed
- 1/4 teaspoon black pepper
- Combine all the ingredients (tomatoes, basil, vinegar, oil, salt, garlic and pepper) in a blender or food processor. We like ours smooth, but experiment to find your preferred texture.
- Serve within 24 hours as a vinaigrette or sauce on salad, fish, meat, vegetables. Keep covered and refrigerated until use.