| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Salads, Dressings | 1 | Servings | |
INGREDIENTS
| Robbie Shelton | ||
| 2 | Sun-Dried Tomato halves | |
| 1 1/2 | tb | Balsamic Vinegar |
| 1 1/2 | tb | Red-Wine Vinegar |
| 1/2 | Garlic Clove; minced and mashed to a paste w/ 1/2 teaspoon salt | |
| 1/3 | c | Olive Oil |
| 1 | tb | Fresh Basil Leaves; minced |
INSTRUCTIONS
In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl wisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil. Makes about 2/3 cup. This recipe is from "THE BEST OF GOURMET 1992." From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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