TOMATO GINGER VINAIGRETTE

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Reference:

Gourmet, May 1995

Prep:

Active time: 25 min Start to finish: 45 min

Servings:

Makes about 1 1/2 cups.

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Submitted by:

Foodie

Ingredients

large vine-ripened tomato (about 1/2 pound), seeded and chopped

1/2 tbsp finely grated peeled fresh gingerroot

tbsp tomato paste

large garlic clove, minced and mashed to a paste with 1/2 tsp

salt

tbsp balsamic vinegar

1/2

cup extra-virgin olive oil

Directions

In a blender, blend together all ingredients except oil until smooth. With motor running, add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving.

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