Smoky tomato vinaigrette`

3 servings

Ingredients

Quantity Ingredient
8 Plum Tomatoes, Ripe
½ cup Lemon Juice
½ cup Shallots Or Scallions --
Chopped
½ cup Mixed Herbs * -- chopped
½ teaspoon Salt
¼ teaspoon Pepper -- freshly ground
2 cups Extra Virgin Olive Oil

Directions

* For mixed herbs, use basil, tarragon, marjoram, fennel fronds, in any combination.

1. Make a hot charcoal fire.

2. Grill the tomatoes on a lightly oiled grill, turning often, just until the skins are charred and peeling on all sides, about 5 mins.

Remove from the grill and cool completely. Discard the skins and seeds. Finely chop the tomato flesh. Put the chopped tomatoes into a fine sieve placed over a large bowl and let stand and drain for 30 mins. Discard the drained tomato juices.

3. In a medium bowl, combine the drained chopped tomatoes, lemon juice, shallots, herbs, salt, and pepper. Gradually whisk in the oil.

Cover and refrigerate until ready to serve.

NOTE: This dressing was created to go with grilled veggies, but can be served on greens, also.

Makes about 3 cups from Clyde Nelson of The Home Ranch of Clark, CO.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-15-95 (164) Fido: Home Co

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