Wednesday, June 1, 2011

Tomato Vinaigrette

Another Kitchen Boss inspired recipe.

I changed it a little because I still had several tomatoes left in the can that I used for the Stuffed  Eggplant and the Stuffed Chicken. Plus the "fresh" tomatoes at the store here weren't red, they were somewhere between pink and orange...definitely not ripe. Blah!

Tomato Vinaigrette

3 whole tomatoes (canned), diced with juice
1 small clove garlic, pressed or minced
1 tsp red wine
1/2 tsp Dijon Mustard
2 Tbs Fresh Basil, chopped
1/3 C Olive Oil

Whisk together ingredients in a small bowl until olive oil is emulsified.

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