Hot Tomato Vinaigrette
"May be served over fish, chicken or vegetables. Adapted by Jan Roberts-Dominguez from "Sauces: Classical and Contemporary Sauce Making," by James Peterson."
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
2 cups
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
directions
- 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.
- Add the tomatoes and thyme sprig to skillet and cook until liquid from tomatoes has mostly reduced and thickened a bit.
- Meanwhile, heat the lemon juice with 1 tablespoon water, then whisk in the butter.
- 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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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
