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Tomato Herb Vinaigrette
Use this recipe on Goat Cheese Tomato
Vinaigrette Salad and
top with spiced pecans
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Jenn feels that you need to use fresh herbs
in this recipe if possible. If fresh are not available and you must
use dried, cut down amounts to 1/8 to 1/4 teaspoon each. Jenn also
uses about 3 cups of tomatoes but scoops out all of the "slimy stuff." |
| Quantity |
Ingredients |
Preparation Notes |
| 1/4 Cup |
Red Wine
Vinegar |
- Pour vinegar and wine into a glass bowl
- Whisk in salt, sugar and pepper until the sugar
has dissolved.
- Slowly pour the olive oil into the bowl while
whisking rapidly.
- Stir in garlic, thyme, marjoram, basil and
tarragon.
- Fold in shallots and tomatoes
- Store in the refrigerator until ready to serve.
|
| 2 Tbsp |
Burgundy Wine
(optional) |
| 1/2 teas |
Salt |
| 1/2 teas |
White Sugar |
| 1/2 teas |
Black Pepper |
| 1 Cup |
Olive Oil |
| 2 teas |
Minced Garlic |
| 1Tbsp |
Chopped fresh
Thyme |
| 1 Tbsp |
Chopped fresh
Marjoram |
| 1Tbsp |
Chopped fresh
Basil |
| 1 Tbsp |
Chopped fresh
Tarragon |
| 3 |
Shallots minced |
| 2 - 3 Cups |
Diced Tomatoes |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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