Last night while preparing dinner I realized I had an abundance of ripe tomatoes that needed to be eaten. Of course, tomato salad didn't necessarily go with the main dish (stuffed bell peppers) so, I thought why not make a tomato vinegrette? I wasn't quite sure how this was going to turn out as I did it on a whim (like most recipes). I started tossing ingredients into the food processor and blending away. A few tastes and additional ingredients later I ended up with what I thought was pretty darn tasty. I whipped up a quick Euro green salad with toasted walnuts and voila!
Tomato Vinegrette Recipe:
1 cup ripe tomatoes* (cut in med. pieces)
1 clove garlic
1/2 cup red wine vinegar
1/2 cup olive oil
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried ground mustard
1 tsp. agave (or 1 pkg. sweetener or 1 tsp. sugar)
salt & pepper to taste
Place everything except olive oil into food processor or blender and blend. Once everything is combined slowly drizzle in the olive oil while pulsing.
Dressing can be used immediately or refrigerated for a couple days. Enjoy!
*Note: if you have time to roast the tomatoes prior to making the dressing I'm sure it would taste even better.
