Tomato-Basil Vinaigrette
By: Anonymous
Published: Sunday, February 14, 2010 - 3:49am

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

1 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.) 2 This recipe yields about 2 cups. 3 Comments: At the restaurant, this vinaigrette is also used as a marinade for grilled chicken. 4 Yield: 2 cups