I’m not suggesting that you go to the trouble of preparing a charcoal fire just to grill the tomatoes for this vinaigrette—there are several alternatives that are just fine. But if you have the grill fired up for something else, go ahead and cook the tomatoes; you can refrigerate them overnight and make the dressing the next day.
Preheat a Broiler or stovetop grill or prepare a charcoal fire. Cut out the stem ends of the tomatoes. Lightly oil the tomatoes and the garlic (just rub it on with your fingers). Grill the tomatoes and garlic, turning frequently, until they are browned and charred in spots, about 4 minutes. (You may need to use a basket or fine mesh grate if you’re cooking over charcoal.) Set a strainer over a bowl. Cut the tomatoes in half over the strainer and then gently squeeze out the juice and seeds into the strainer. Reserve the juice and discard the seeds.
Chop the tomato flesh and skin and add to the juice. Peel the garlic and chop finely, then add it to the tomato. In a separate bowl, whisk together the vinegar, stock,
© 2004 John Ash. All rights reserved.