Fresh Tomato Vinaigrette Recipes

TOMATO VINAIGRETTE

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.

TOMATO VINAIGRETTE

Steps:

• Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.

TOMATO VINAIGRETTE

Steps:

• In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

TOMATO VINAIGRETTE

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

MIXED GREENS WITH FRESH TOMATO VINAIGRETTE

Steps:

• Combine the endives, watercress, lettuce and arugula in a large bowl.
• Add half of the dressing and gently toss to coat.
• Season with salt and pepper.
• Serve the salad on plates and drizzle with the remaining vinaigrette.
• Makes 8 servings.
• Vinaigrette; In a blender, puree the tomato chunks until smooth.
• Strain through a fine sieve, pressing hard on the solids.
• Rinse out the blender and return the tomato juice to it.
• Add the garlic and lemon juice and with the machine on, add the olive oil in a thin stream, blending until smooth.
• Add the chopped tomato and pulse just until chunky.
• Season with salt and pepper.

TOMATO-HERB VINAIGRETTE

Steps:

• 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 to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.

TOMATOES VINAIGRETTE

Steps:

• Combine first 7 ingredients in medium bowl. Mix in oil if using. Sprinkle with chopped parsley and serve.

TOMATOES VINAIGRETTE

Steps:

• Place the chopped tomatoes in a large bowl.
• In another bowl whisk together red wine vinegar, garlic, salt, black pepper, oregano, sugar and oil.
• Pour the dressing over the tomatoes; toss to coat.
• Sprinkle with fresh parsley.
• Season with more salt and pepper if desired.

MICHEL ROUX'S TOMATO VINAIGRETTE

Steps:

• Whisk together tomato juice, olive oil, vinegar, and basil in a medium bowl until well combined. Season with salt and cayenne pepper. Vinaigrette may be kept refrigerated, in an airtight container, for up to 2 days.

TOMATOES WITH VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce.

TOMATO AND HERB VINAIGRETTE

Steps:

• Place all the ingredients in a mixing bowl and blend well with a wire whisk.

TOMATO-BASIL VINAIGRETTE

Steps:

• Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)