In the height of the Tomato Season – make this vinaigrette for many salads and for drizzling over roasted or grilled proteins and vegetables.
Made in a blender! The method ~ remove seeds from tomatoes with your fingers, cut tomatoes in half and grate, discard the skins. Add all ingredients to the blender saving some the tomatoes to stir in for texture.
Finished in a few minutes.
I’m loving that the blender vinaigrette is enhanced with pieces of fresh tomatoes – add texture and a pop of color.
To serve: Drizzle over lettuce hearts like I did ~ add some crumbled feta cheese, cherry tomatoes, thinly sliced cucumbers & radishes and plenty of basil leaves.
Use this vinaigrette to dress up many of your salad creations and more!
I like it drizzled over steamed potatoes, grilled fish or chicken off the grill and even as a quick marinade.
I love using little gem lettuce! Although it can be difficult to find.
The remedy – wash heads of small to medium firm lettuce heads, keeping the center layer intact. Cut in half and serve cut side up. Remove outer lettuce leaves if the heads of lettuce are large.
A note about Heirloom Tomatoes…
Heirlooms, with all their odd shapes are all about variety and richness of flavor, color, and texture. Unlike supermarket tomatoes, these hybrid beauties are full of homegrown flavor. Shop locally to support hard working farmers. Choose tomatoes that are not soft or mushy, and store on your kitchen counter away from direct sunlight.
LOVE Tomatoes as much as I do??
See my Category: Everything Tomatoes
Enjoy many more weeks of “Tomato Season!”
Karen
Fabulous Fresh Tomato Vinaigrette
Equipment
- course hand grater
- blender
Ingredients
- 1 large tomato, preferrably Heirloom, 8 ounces, 2/3 cup when grated
- 3 tablespoons yellow tomato pulp, grated , (optional)
- 1/2 cup red wine vinegar
- 1 tablespoon fresh garlic, peeled and chopped
- 3 tablespoon shallots, peeled, chopped
- 1/2 teaspoon pure cane sugar
- 1 teaspoon dijon mustard
- 1/2 teaspoon Italian seasonings
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon tomato paste, (I use Mutti brand)
- 1 1/4 cups extra virgin olive oil, divided , (can use expeller pressed neutral oil)
Instructions
- Cut the tomato in half horizontally. Remove the seeds from each half over the sink using your fingers.On a cutting board - grate the tomatoes coarsely with the cut side down. Continue grating until you reach the skins, discard skins. Set aside tomatoes and all juices.
- Add 1/4 cup olive oil and all ingredients except tomatoes in the blender. Blend all from low to high speed until smooth, one minute. Add half of the grated tomatoes. Blend from low to high until smooth, 30 seconds. Measure the remaining 1 cup of oil - with the blender on medium speed add the oil in a slow stream until emulsified. Pour the vinaigrette into a bowl. Add the last half of grated tomatoes and stir in. Add the yellow tomatoes, if using, as I did.
To Serve:
- Drizzle over lettuce hearts like I did ~ add some crumbled feta cheese, cherry tomatoes, thinly sliced cucumbers & radishes and plenty of basil leaves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
