11 October 2017. We’ve noticed some summer produce still out on farmers market tables. Tomatoes, especially, are hanging on in all of their hefty, bulbous glory, and we’re thinking of ways to put these last, sweet beauties to use. We’ve found that this vinaigrette triples as a dressing for fish, greens, and grains, and it contributes the freshness of summer thanks to the bright acidity of sherry vinegar. The simplicity of the recipe means that, within minutes, you get a beautiful, tangy-smooth, light coral sauce to pour over whatever you wish (toast with a fried egg on top, for another example). Add a handful of chopped herbs, and you've already arrived at a flavorful and special meal worth savoring.
Tomato Vinaigrette: Recipe from Smitten Kitchen
1 medium tomato, peeled (if desired), seeded and chopped
3 tablespoons sherry vinegar
1/3 cup plus 1 tablespoon (100 ml) olive oil
¼ teaspoon salt, or to taste
5 good grinds of pepper, or to taste
In a blender or food processor, puree the tomato until smooth. Add sherry vinegar. With the machine running, drizzle olive oil in a slow, steady stream. Season with salt and pepper and set aside.
Find more cooking inspiration at Smitten Kitchen