Tomato Ginger Vinaigrette

Yield:
Approximately 1 1/2 cups
Level:
Easy
Ingredients
  • 1 large vine-ripened tomato (about 1/2 pound), seeded and chopped
  • 1 1/2 tablespoons finely grated, peeled, fresh gingerroot
  • 1 tablespoon tomato paste
  • 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
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.


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