| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Cklive16 | 1 | servings |
INGREDIENTS
| 1 | lg | Vine-ripened tomato -; (abt 1/2 lb), |
| ; seeded, chopped | ||
| 1 | tb | Finely-grated peeled fresh gingerroot |
| 2 | ts | Tomato paste |
| 1 | lg | Garlic clove; mashed to paste |
| ; with | ||
| 1/2 | ts | Salt |
| 2 | tb | Balsamic vinegar |
| 1/3 | c | Extra-virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a blender blend together all ingredients except oil until smooth. With motor running add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving. This recipe yields 3/4 cup. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8937) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 04-12-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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