Hot Tomato Vinaigrette

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/4 cup finely chopped shallot
• 1 garlic clove, peeled, crushed and chopped
• 5 tablespoons extra-virgin olive oil, divided
• 2 cups broth (either vegetable or chicken)
• 4 ripe roma tomatoes, seeded and chopped
• 1 fresh thyme sprig
• 2 tablespoons lemon juice
• 4 tablespoons butter
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine vinegar
• salt and pepper, to taste

Recipe

• 1 in a skillet, saute the shallot and garlic in 1 tablespoon of the olive oil over medium-low heat. add the broth and simmer until liquid has reduced to 1/2 cup.
• 2 add the tomatoes and thyme sprig to skillet and cook until liquid from tomatoes has mostly reduced and thickened a bit.
• 3 meanwhile, heat the lemon juice with 1 tablespoon water, then whisk in the butter.
• 4 scrape tomato mixture into a blender jar. add the vinegars and blend briefly, just to puree tomatoes. scrape tomato mixture into a small bowl, then whisk in butter mixture and remaining 4 tablespoons olive oil. adjust seasonings by adding additional vinegar, olive oil, a bit of butter and the salt and pepper, to taste.