Tomato-Basil Vinaigrette

Photo: flickr user TheGirlsNY

Ingredients

1 cup chopped seeded plum tomatoes

1 cup coarsely-chopped fresh basil - (packed)

cup red wine vinegar

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

2 garlic cloves

1 cup olive oil

Salt to taste

Freshly-ground black pepper to taste

Preparation

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.)

This recipe yields about 2 cups.

Comments: At the restaurant, this vinaigrette is also used as a marinade for grilled chicken.

Yield: 2 cups