Tomato Vinaigrette: turning late summer tomatoes into a vibrant salad dressing!
Ingredients:
- 2 medium ripe tomatoes, roughly chopped
- 1/2 cup extra-virgin olive oil
- 4 tbs. red wine vinegar
- 2 cloves of garlic
- 2 tsp. Dijon mustard
- 1 tsp. honey or maple syrup
- Pinch of sea salt
- Black pepper to taste
- 1–2 teaspoons water, if needed to thin
Directions:
- Add the chopped tomato, garlic, red wine vinegar, Dijon, honey, sea salt, and pepper to a blender or food processor.
- Blend until mostly smooth.
- With the blender running, slowly drizzle in the olive oil until the vinaigrette is emulsified.
- Adjust the salt, vinegar or sweetness to your liking.
- If it’s too thick, add 1–2 tsp. of water and blend again.
MealDiva Tip
For an extra-tomato-y flavor, make sure your tomatoes are very ripe. You can also roast the tomatoes in the oven first for a deeper, sweeter taste