Gentle warm tomato vinaigrette
Sometimes at the beginning of the tomato harvest, we might come home with one single plump gem. Later during the slam, we will set aside one fruit before using the rest fresh. Either way, cook takes the honor of rescuing the 1/2 cup of tomato and enjoying the rest of that single prize on its own. With a grain of salt. Whilst sitting on kitchen stool to offer blessing, about to let fly with knives and spoons.
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- 1/2 cup seeded, coarsely chopped tomato
- coarse sea salt to taste
- 1/4 cup thinly sliced shallot
- 1 plump clove garlic, peeled and minced
- 6 tablespoons good-tasting extra-virgin olive oil, divided
- 2 tablespoons sherry or red wine vinegar
- 1 tablespoon gnarly mustard
- Sprinkle tomato with salt to draw out flavorful moisture. Meanwhile, slice and chop other ingredients.
- Sauté shallot with two tablespoons of the oil in a small saucepan over medium-high heat for two minutes.
- Add salted tomato and its moisture and continue cooking for another minute to reduce.
- Add the vinegar and mustard, stirring to heat through.
- Whisk in the remaining olive oil, stirring to heat through. Taste for balance.
- Serve over roasted potato, carrot, beet, or other root vegetable. Also excellent on grilled fish or fowl.
- Cook’s tips and tricks: Sticking with the ratios on your maiden prep will give you the idea of the balance. On successive efforts, you will have a memory of the profile without measuring, and it will all come together very quickly.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/