Tomato-basil vinaigrette

Yield: 2 Cups

Measure Ingredient
1 cup Chopped seeded plum tomatos
1 cup Packed chopped fresh basil
¼ cup Red wine vingegar
2 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
2 \N Garlic cloves
1 cup Olive oil

Blend first 6 ingredients and ½ cup of the olive oil in a blender or processer. With machine running add remaining ½ cup of oil; process till well blended. Season to taste with salt and pepper. (Can be made one day in advance. Cover and refrigerate. Bring to room temp before serving.) Source: Eastside Grill in Northhampton, Mass. They use it as a dressing and as a marinade for chicken. Taken from Bon Appetit 4/99 Formatted by jayne@...

Posted to MM-Recipes Digest V4 #11 by jayne@... on Apr 22, 1999

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