Charred Tomato Vinaigrette

Name: Charred Tomato Vinaigrette
Ingredients: 1½ pounds firm ripe tomatoes; ⅓ cup extra virgin olive oil, plus extra for oiling the vegetables for grilling; ⅓ cup extra virgin olive oil, plus extra for oiling the vegetables for grilling; 3 large garlic cloves; ¼ cup balsamic vinegar; ¼ cup or so homemade vegetable or chicken stock or your favorite canned broth; ¼ cup or so homemade vegetable or chicken stock or your favorite canned broth; ¼ cup or so homemade vegetable or chicken stock or your favorite canned broth; 1 tablespoon fresh lemon juice, or to taste; 2 tablespoons chopped fresh basil leaves; 2 teaspoons chopped fresh mint leaves; 1 tablespoon finely chopped black olives (oil-cured are best here); 1 tablespoon finely chopped black olives (oil-cured are best here); 1 tablespoon finely chopped black olives (oil-cured are best here); Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

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.

Ingredients

1½ pounds firm ripe tomatoes
⅓ cup extra virgin olive oil, plus extra for oiling the vegetables for grilling

Method

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