Friday, February 8, 2013

Tomato dressing for salad

Next time I will choose more deeply colored tomatoes for this dressing and make sure I get the lighting right for the shot!  It was delicious, but the photo makes it look a bit too much like French dressing, which it most definitely is not.

Tomato Dressing

1 large or two smaller tomatoes, cut in half
Olive oil
Red-wine vinegar
1 clove of garlic, minced

Put the tomatoes under the broiler, skin-side up until skin is blackening.  Remove and let cool.  Peel off skin, chop and core, and place in large glass measuring cup.  Add 3 - 4 T olive oil, a few t of vinegar, and the minced garlic.  Use an immersion blender and whirl together, leaving it as chunky as you wish.  Add salt to taste.

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