Tomato Water Vinaigrette

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 90 ml (3 fl oz) tomato water (reserved from tomatoes, opposite)
  • 50 ml (1¾ fl oz) fruity extra virgin olive oil
  • 10 ml (⅓ fl oz) red wine vinegar
  • 20 ml (¾ fl oz) white balsamic vinegar
  • table salt and caster (superfine) sugar, to taste (optional)

Method

Combine all of the ingredients and mix well. Add a pinch of salt and a little sugar if necessary. Set aside, covered, at room temperature until required.