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Sherry-Tomato Vinaigrette

Sherry-Tomato Vinaigrette

Ingredients (7)

  • 1/2 cup plus 1 tablespoon grapeseed oil
  • 1 cup cherry or pear-shaped tomatoes
  • 1 medium garlic clove, coarsely chopped
  • 1 medium shallot, coarsely chopped
  • 2 tablespoons sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh Italian parsley or chives
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Nutritional Information
  • Calories547
  • Fat59.0g
  • Saturated fat6.43g
  • Trans fat
  • Carbs5.71g
  • Fiber1.3g
  • Sugar2.9g
  • Protein1.04g
  • Cholesterol
  • Sodium6.32mg
  • Nutritional Analysis per serving (3 servings) Powered by

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This fruity, creamy vinaigrette is the perfect way to use up overripe tomatoes while still saving their flavor. It was created for our steak salad but is equally tasty on a hearty salad or as a simple sauce for grilled chicken.

Game plan: Watch out! The tomatoes can explode when they get hot.

The vinaigrette will last up to 1 week when refrigerated in a covered container.

Instructions

  1. 1Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Stir in garlic and shallot and cook until slightly softened, about 1 minute more.
  2. 2Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender. (You may also blend the tomato mixture in a blender, but use extreme caution when blending hot items, as trapped steam can blow off the lid.)
  3. 3Slowly add the remaining 1/2 cup grapeseed oil and the olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated. Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.
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