Tomato and tarragon vinaigrette

1 servings

Ingredients

QuantityIngredient
8ouncesCanned chopped tomatoes or ripe fresh; skins and seeds
; tomatoes
Removed
2Cloves garlic; chopped
2tablespoonsRed wine vinegar
½teaspoonCoarse-grain mustard
Salt and pepper
1tablespoonVirgin olive oil
tablespoonFresh tarragon; chopped

Directions

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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