Tomato Vinaigrette v.2

Here is another vinaigrette where tomato is the flavor. Use flavorful tomatoes, or your dressing will just be a reddish vegetal tasting vinaigrette.

INGREDIENTS:

1 large to medium tomato, halved, seeded, liquid saved, plus any other tomato liquid up to 1/8^th cup

1 small peeled garlic clove

¼ cup white balsamic or white wine vinegar

1/8^th teaspoon sugar or agave

¾ cup light flavored oil

Salt and pepper to taste

¼ teaspoon marjoram or oregano, chopped

METHOD:

Use a Microplane or fine box grater and grate the tomato halves. Use any liquid that results from this and set aside. After the tomato is grated into a separate bowl, rub a bowl for the dressing with the garlic clove until you see evidence that the garlic had been there. The bowl should be nice and fragrant now. Add in salt and pepper, the herbs, the sweetener, and the vinegar. Add the grated tomato.  Allow to macerate 8 minutes. Use a large sturdy whisk, drizzle in the oil, using more if necessary. Whisk in oil until an emulsion forms, taste for seasoning, and adjusting flavor as needed.

Dressing is done.

Chef’s Notes: Dressing should last around 4-5 days before flavor starts to fall off.

Serves: Serves 4

Source: Chef Andrew E Cohen