Sherry Tomato Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Got this sent to me from - recipe states it is a great home for overripe garden tomatoes. The recipe calls for cherry or pear tomatoes but I think any garden tomato will work. Suggested uses for this dressing include steak salad & avocado rolls. Both Mmmm in my book. Remember the little tomatoes can pop when heated. If you use a blender instead of immersion blender - be sure to cover lid with dish towel & hold it down when processing because the steam can blow the lid off & can burns & big mess. Ingredients:
1/2 cup grapeseed oil |
1 tablespoon grapeseed oil |
1 cup cherry tomatoes |
1 medium garlic clove, coarsely chopped |
1 medium shallot, coarsely chopped |
2 tablespoons sherry wine vinegar |
1/4 cup extra virgin olive oil |
1 tablespoon italian parsley, finely chopped fresh (or chives) |
Directions:
1. Heat 1 tablespoon of the grapeseed oil in a small frying pan over medium-high heat. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. Stir in garlic and shallot, and cook until slightly softened, about 1 minute more.
2. Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender.
3. Slowly add remaining 1/2 cup grapeseed oil and olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated.
4. Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.
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