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Tomato Vinaigrette
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10 m
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10 m
Ingredients
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- 2 ripe tomatoes, halved and seeded
- 2 tablespoons red-wine vinegar
- 1 tablespoon extra-virgin olive oil
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- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt & freshly ground pepper, to taste
Directions
- 1 Working over a bowl, rub tomato halves on the coarse side of a grater until only the skins remain. Discard skins. Add remaining ingredients to tomato juice and whisk until blended.
- Make Ahead Tip: Store in a tightly covered jar in the refrigerator for up to 2 days.