| 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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