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Grated Tomato Vinaigrette
Preparation info
- Makes
2 cups
- Difficulty
Easy
Appears in
Published 2003
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 1¼ pounds 1 tablespoon
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.
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