Grated Tomato Vinaigrette

Preparation info
  • Makes

    2 cups

    • Difficulty

      Easy

Appears in
America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

This easy vinaigrette is also good on pasta, boiled vegetables—on just about anything that isn’t a dessert. And it certainly helps the flavor if the tomatoes have never been refrigerated.

Ingredients

  • 3 large vine-ripened red tomatoes (about pounds)
  • 1 tablespoon balsamic vinegar

Method

Grate the tomatoes over a medium bowl as described in the tip below until only the skins remain. Discard the skins.

Mix in the vinegar and then slowly whisk in the olive oil until well combined. Season with the salt and pepper to taste. Set aside at room temperature for up to 6 hours.