Summer’s bounty is coming in fast….I found this recipe and thought it might be a good way to use up those fresh tomatoes that were sitting on the windowsill, as well as a pleasant change from our usual vinaigrette dressing, This dressing tastes similar to bruschetta, with it’s fresh tomato and garlicy flavour, and the wine vinegar balances it nicely. Mixed with your salad greens and some cukes and cheese, it’s delightfully refreshing and different on your daily salad…if you eat as much salad as we do, it’s nice to change it up. Give it a try if you’re feeling bored with your usual salad or you want to make something unique for company. It takes a few minutes to prep the tomatoes, but aside from that, easy as can be. (blender required).
Fresh Tomato Salad Dressing
adapted from marthastewart.com
makes about 1 1/2 cups
3/4 lb ripe tomatoes (about 1 large)
3 Tbsp red wine vinegar
2 tsp light brown sugar
1 clove garlic, chopped
1 tsp hungarian sweet paprika
1/4 cup extra virgin olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
chopped fresh herbs, such as basil or parsley, if you have on hand
With a paring knife, cut a shallow x in the bottom of the tomatoes. Bring a medium saucepan of water to a boil. Add tomatoes and boil 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl. When cool enough to handle, peel and discard their skin. Cut tomatoes into quarters. Using your fingers, discard seeds. Transfer tomatoes to a blender.
Add vinegar, sugar, garlic, and paprika and puree until smooth. Add olive oil, blending well. Season with salt and pepper. Transfer to a glass jar. Shake well before serving. Keep refrigerated. Keeps well for 4 or 5 days in the fridge.