Tomato Basil Vinaigrette This started with some leftover tomato juice from our fall canning session. It turned out so good we had to share. Keep refrigerated.
Servings: about 14
Prep time: 15 min
Cooking time: 0 min
Directions Strain the tomato in a collandar or course mesh strainer to remove the seeds and retain some of the pulp. Place all of the ingredients into the food processor except the olive oil. Turn food processor on and pour the olive oil into the shoot in a thin stream. The oil will emuslify within a few seconds. Pour into a jar or bottle and refrigerate. Shake before pouring. Alternative Recipe Ideas
Return to Recipe Index This recipe brought to you by Chef Gary from Rocky Creek Valley Farm |