Sherry-Tomato Vinaigrette Recipe
1 1/2 cups
This fruity, creamy vinaigrette is the perfect way to use up overripe tomatoes while still saving their flavor. It was created for our steak salad but is equally tasty on a hearty salad or as a simple sauce for grilled chicken.
Game plan: Watch out! The tomatoes can explode when they get hot.
The vinaigrette will last up to 1 week when refrigerated in a covered container.
- 1/2 cup plus 1 tablespoon grapeseed oil
- 1 cup cherry or pear-shaped tomatoes
- 1 medium garlic clove, coarsely chopped
- 1 medium shallot, coarsely chopped
- 2 tablespoons sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh Italian parsley or chives
- Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering. 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.
- Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender. (You may also blend the tomato mixture in a blender, but use extreme caution when blending hot items, as trapped steam can blow off the lid.)
- Slowly add the remaining 1/2 cup grapeseed oil and the 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.
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