Sun-dried tomato vinaigrette

1 servings

Ingredients

Quantity Ingredient
Robbie Shelton
2 Sun-Dried Tomato halves
1½ tablespoon Balsamic Vinegar
1½ tablespoon Red-Wine Vinegar
½ Garlic Clove; minced and mashed to a paste w/ 1/2 teaspoon salt
⅓ cup Olive Oil
1 tablespoon Fresh Basil Leaves; minced

Directions

In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl wisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil. Makes about ⅔ cup.

This recipe is from "THE BEST OF GOURMET 1992."

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