Tomato and tarragon vinaigrette

Yield: 1 servings

Measure Ingredient
8 ounces Canned chopped tomatoes or ripe fresh; skins and seeds
\N \N ; tomatoes
\N \N Removed
2 \N Cloves garlic; chopped
2 tablespoons Red wine vinegar
½ teaspoon Coarse-grain mustard
\N \N Salt and pepper
1 tablespoon Virgin olive oil
1½ tablespoon Fresh tarragon; chopped

If you use fresh tomatoes they must be ripe and full flavoured, as this dressing needs a substantial tomato base. Chop the tomatoes roughly. If you use canned tomatoes, drain off a little of the juice if they look watery.

Put the tomatoes into a liquidiser or food processor with the garlic, vinegar, mustard and a little salt and pepper. Blend for a few seconds so the tomatoes are reduced to a pulp, but still have some texture. With the machine running, gradually blend in the oil. Add the chopped tarragon and blend again very briefly. Taste, and adjust the seasoning.

This can be refrigerated in a sealed jar for a few days and goes beautifully with crisp lettuces such as cos, or rocket salads.

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Carlton Food Network

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