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.
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