CHERRY TOMATO VINAIGRETTE RECIPE - (4.5/5)
Provided by Dr_Mom
Number Of Ingredients 6
Steps:
- Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon. Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving. DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives. Cooks' Notes: Three more ways to use this vinaigrette Marinate flank steak in a mixture of olive oil, cracked black pepper, and chopped garlic. Season steak with salt and grill. Slice, then serve with vinaigrette. Toss vinaigrette and a handful of crumbled feta with cooked pasta. Finish with more chopped chives. For a riff on ratatouille, grill or roast sliced zucchini, summer squash, onion, sweet red peppers, and eggplants until vegetables are soft. Toss together with vinaigrette. Nutritional analysis provided by Bon Appétit Per serving: 80 calories, 7 g fat, 1 g fiber
TOMATO VINAIGRETTE
My mother-in-law gave me this recipe, and I've used it often. It's a nice change of pace from your basic lettuce and tomato salad.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours. , To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley.
Nutrition Facts :
TOMATO VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
- Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms
SHERRY TOMATO VINAIGRETTE
Got this sent to me from Chow.com - recipe states it is a great home for overripe garden tomatoes. The recipe calls for cherry or pear tomatoes but I think any garden tomato will work. Suggested uses for this dressing include steak salad & avocado rolls. Both Mmmm in my book. Remember the little tomatoes can pop when heated. If you use a blender instead of immersion blender - be sure to cover lid with dish towel & hold it down when processing because the steam can blow the lid off & can burns & big mess.
Provided by Busters friend
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the grapeseed oil in a small frying pan over medium-high heat. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. Stir in garlic and shallot, and cook until slightly softened, about 1 minute more.
- Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender.
- Slowly add remaining 1/2 cup grapeseed oil and olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated.
- Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.
Nutrition Facts : Calories 800.5, Fat 88.5, SaturatedFat 9.7, Sodium 6.2, Carbohydrate 4.4, Fiber 1, Sugar 2, Protein 0.9
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