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Sun-Dried Tomato Vinaigrette

American Contemporary

A delicious dressing that is wonderful on grilled vegetables or a salad of crisp romaine with shaved parmesan. It is indispensable with grilled Smoky Artichokes grilled, especially with Aioli sauce.
Ingredients
6 tablespoons chopped sun-dried tomatoes (dry or preserved in oil)
1 cup extra virgin olive oil
2 small cloves garlic
4 tablespoons balsamic vinegar
4 tablespoons white wine or champagne vinegar
Salt and freshly ground pepper to taste
Pinch of sugar
Steps
1 Place oil, vinegars, and garlic in a blender. Blend until garlic is no longer chunky.

2 Add tomatoes and blend for a few seconds. Blend 30 seconds if using dry tomatoes. You want to have small bits of tomato visible.

3 Pour into a bowl and whisk in a pinch of sugar. Season with salt and pepper. Taste and adjust with a bit more vinegar if it lacks the bite you like.

4 The flavor improves after a melding period of at least 30 minutes, 60 minutes if tomatoes are dry-packaged.


Yield
cup  use metric
original recipe yield: 8 servings
Notes On Sun-dried Tomatoes: Dry-packed are preferred as they have more concentrated flavor when reconstituted in warm water for 20 minutes before chopping. Having said that, tomatoes packed in oil work well in this preparation.
Another variation to this recipe is to add 4 tablespoons minced fresh basil leaves when whisking in pinch of sugar.

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