Smoky tomato vinaigrette`
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Plum Tomatoes, Ripe | |
| ½ | cup | Lemon Juice |
| ½ | cup | Shallots Or Scallions -- |
| Chopped | ||
| ½ | cup | Mixed Herbs * -- chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper -- freshly ground |
| 2 | cups | Extra Virgin Olive Oil |
Directions
* For mixed herbs, use basil, tarragon, marjoram, fennel fronds, in any combination.
1. Make a hot charcoal fire.
2. Grill the tomatoes on a lightly oiled grill, turning often, just until the skins are charred and peeling on all sides, about 5 mins.
Remove from the grill and cool completely. Discard the skins and seeds. Finely chop the tomato flesh. Put the chopped tomatoes into a fine sieve placed over a large bowl and let stand and drain for 30 mins. Discard the drained tomato juices.
3. In a medium bowl, combine the drained chopped tomatoes, lemon juice, shallots, herbs, salt, and pepper. Gradually whisk in the oil.
Cover and refrigerate until ready to serve.
NOTE: This dressing was created to go with grilled veggies, but can be served on greens, also.
Makes about 3 cups from Clyde Nelson of The Home Ranch of Clark, CO.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-15-95 (164) Fido: Home Co