Julee Rosso, Sheila Lukins

Tomato Balsamic Vinaigrette

Preparation info

  • 1 cup

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

  • 1 large ripe tomato, peeled, seeded, and chopped
  • 1 tablespoon minced shallot
  • ½ teaspoon

Method

  1. Place the chopped tomato in a heavy skillet, and cook over low heat until all the liquid evaporates. Remove it from the skillet, and allow it to cool.
  2. Combine the tomato with the remaining ingredients, and mix well. Let stand, loosely covered, at least 2 hours before using, to blend the flavors.