1/2 cup chopped, peeled tomato 2 T white wine vinegar 1/2 tsp dried basil (or 1 1/2 tsp fresh 1/2 tsp dried thyme (or 1 1/2 tsp fresh 1/2 tsp Dijon mustard Whir-Chop in your favorite blending appliance. Keep refigerated, lasts about 2 days. Serve on green salads, or maybe pasta salad. Posted by ? From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Tomato Vinaigrette's Videos
Roasted Tomato and Balsamic Vinaigrette
Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Enjoy!
Directions: In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.
Nutrition Calories: 7 kcal 1% Fat: 0.2 g 1% Carbs: 1.2g; 1% Protein: 0.4 g 1% Cholesterol: 0 mg 0% Sodium: 2 mg 1% Based on a 2,000 calorie diet
Bean Salad With Tomato Vinaigrette - Melissa Clark Cooking | The New York Times
What to do with summer's oozing, overripe tomatoes? Make an intensely flavored vinaigrette.
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How to make Heirloom Tomato Salad with Tomato Vinaigrette | EatingWell
Heirlooms are in season, gotta eat them up with this amazing recipe! Check out this recipe:
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Tomato Vinaigrette | Everyday Gourmet S6 E16
Ardmona - Fast Fact - As seen on Everyday Gourmet. There is no written recipe for this dish.