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Thread: Thick and Rich Dried Tomato Vinaigrette

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    Thick and Rich Dried Tomato Vinaigrette

    3 tablespoons oven-dried tomato, broken into small pieces
    2 tablespoons capers
    3 tablespoons roughly chopped green onion
    1/4 cup balsamic vinegar
    1 tablespoon Dijon mustard
    1 tablespoon grated fresh Parmesan cheese
    1/2 teaspoon oven-dried basil
    1/4 teaspoon oven-dried rosemary
    Salt and freshly cracked black pepper, to taste
    1 teaspoon sugar
    1/2 cup olive oil
    Servings: 8
    Finely chop tomato, capers and onion in blender or food processor. Add vinegar, mustard, cheese, basil, rosemary, salt and pepper, and sugar. Process for 15 seconds. While machine is running, add olive oil in a slow, steady stream. Process until well blended and emulsified. Serve immediately or chill.

    ____________________

    Tomatoes (Plum, Roma)
    Preparation: Halve, remove seeds. Place tomatoes skin side up on rack. Prick skins.
    Approximate Drying Time at 140F: 12-18 hrs.
    Test for Doneness: Tough to crisp.

    ____________________

    Basil
    Preparation: Cut leaves 3-4" from top of plant just as buds appear. Rinse leaves in cold water.
    Approximate Drying time at 140F: 1-3 hrs.
    Test for Doneness: Brittle and crumbly.

    ____________________

    Rosemary
    Preparation: Rinse in cold water.
    Approximate Drying Time at 140F: 1-3 hrs.
    Test for Doneness: Brittle and crumbly.

    Yield: 1 cup

    Notes: Need a bold new taste to perk up a staid salad? Bursting with the flavor of dried tomato, basil and rosemary, this full-flavored vinaigrette brings life to any salad. Whether you grow them in your own garden or buy them at the local farmer's market, the delectable taste of vine-ripened tomatoes can now be enjoyed past their short peak season.

    Serving Ideas: This dressing is best on distinctive, full-flavor greens and lettuces such as mesclun, endive, arugula and radicchio.

    Cuisine: Italian
    Last edited by Cookie; February 12th, 2008 at 09:16 PM.

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