Tomato-Basil Vinaigrette

Categories: Marinades, Salads
Yield: 2 Cups

1 c Chopped seeded plum tomatos
1 c Packed chopped fresh basil
1/4 c Red wine vingegar
2 tb Balsamic vinegar
1 tb Dijon mustard
2 Garlic cloves
1 c Olive oil

Blend first 6 ingredients and 1/2 cup of the olive oil in a blender or
processer. With machine running add remaining 1/2 cup of oil; process till
well blended. Season to taste with salt and pepper. (Can be made one day in
advance. Cover and refrigerate. Bring to room temp before serving.) Source:
Eastside Grill in Northhampton, Mass. They use it as a dressing and as a
marinade for chicken. Taken from Bon Appetit 4/99 Formatted by
jayne@idt.net

Posted to MM-Recipes Digest V4 #11 by jayne@idt.net on Apr 22, 1999

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