Tomato ginger vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Vine-ripened tomato -; (abt 1/2 lb), |
| ; seeded, chopped | ||
| 1 | tablespoon | Finely-grated peeled fresh gingerroot |
| 2 | teaspoons | Tomato paste |
| 1 | large | Garlic clove; mashed to paste |
| ; with | ||
| ½ | teaspoon | Salt |
| 2 | tablespoons | Balsamic vinegar |
| ⅓ | cup | Extra-virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
In a blender blend together all ingredients except oil until smooth. With motor running add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
Bring vinaigrette to room temperature and whisk before serving. This recipe yields ¾ cup.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8937) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@...
04-12-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.