<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10381</id>
  <title>Sherry-Tomato Vinaigrette</title>
  <total_time>10 mins</total_time>
  <active_time>10 mins</active_time>
  <serves>2 cups</serves>
  <published_at>Tue Jun 02 09:22:00 -0700 2009</published_at>
  <updated_at>Tue Jun 02 09:58:41 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>American</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/10381</link>
  <pubDate>Tue, 02 Jun 2009 16:58:41 GMT</pubDate>
  <short_description>Cherry tomatoes and sherry vinegar give this dressing a zing</short_description>
  <long_description>Cherry tomatoes and sherry vinegar create a dressing with zing.</long_description>
  <introduction>
    <![CDATA[<p>This fruity, creamy vinaigrette is the perfect way to use up overripe tomatoes while still saving their flavor. It was created for our <a href="http://www.chow.com/recipes/10373">Steak Salad with Tomato Vinaigrette</a> but is equally tasty in a hearty salad or as a simple sauce for grilled chicken.</p>


	<p><strong>Game plan:</strong> Watch out! The tomatoes can explode when they get hot.</p>


	<p>The vinaigrette will last up to 1 week when stored covered in the refrigerator.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Heat 1 tablespoon of the grapeseed oil in a small frying pan over medium-high heat. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Stir in garlic and shallot, and cook until slightly softened, about 1 minute more.</li>
		<li>Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender. (You may also blend tomato mixture in a blender, but use extreme caution when blending hot items, as trapped steam can blow off the lid.) </li>
		<li>Slowly add remaining 1/2 cup grapeseed oil and olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated. Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com/assets/2007/06/tomatovin290x210.jpg</img>
  <author>Francine Maroukian</author>
  <category>
    <id>67</id>
    <name>Condiment/Sauce</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1/2 cup plus 1 tablespoon grapeseed oil</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>109</ingredient_id>
      <description>
        <![CDATA[<p>1 cup cherry or pear-shaped <strong>tomatoes</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>74</ingredient_id>
      <description>
        <![CDATA[<p>1 medium clove <strong>garlic</strong>, coarsely chopped</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>94</ingredient_id>
      <description>
        <![CDATA[<p>1 medium <strong>shallot</strong>, coarsely chopped</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 tablespoons sherry vinegar</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1/4 cup extra-virgin olive oil</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 tablespoon finely chopped fresh <a href="/ingredients/203">Italian parsley</a> or <a href="/ingredients/160">chives</a>**</p>]]>
      </description>
    </ingredient>
  </ingredients>
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