Sun-dried tomato vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Robbie Shelton | ||
| 2 | Sun-Dried Tomato halves | |
| 1½ | tablespoon | Balsamic Vinegar |
| 1½ | tablespoon | Red-Wine Vinegar |
| ½ | Garlic Clove; minced and mashed to a paste w/ 1/2 teaspoon salt | |
| ⅓ | cup | Olive Oil |
| 1 | tablespoon | Fresh Basil Leaves; minced |
Directions
In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl wisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil. Makes about ⅔ cup.
This recipe is from "THE BEST OF GOURMET 1992."