John Myers
Tomato Vinaigrette
The perfect tomato vinaigrette recipe with a picture and simple step-by-step instructions.
- 6 Tomatoes
- 1 Shallot
- 1 Clove of garlic
- 4 Sun-Dried tomatoes
- 0,5 bunch Chives
- 50 ml Balsamic white, 2 years old
- 4 Stems Chopped parsley until smooth
- Salt
- Black pepper from the mill
- Remove the tomatoes from the stalk and scratch the skin crosswise. Soak in boiling water for a few seconds, then soak in ice water and peel off the skin.
- Quarter the tomatoes and remove the core.
- Cut into fine strips and season with salt and pepper in a bowl.
- Peel off the shallot and the clove of garlic, cut into fine cubes and add to the tomatoes.
- Chop the pickled sun-dried tomatoes and add them as well.
- Add the chives, a dash of balsamic vinegar and some finely chopped parsley for the seasoning and mix well.
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