Fresh Tomato Dressing
This is perfect over shrimp, drizzled onto avocados, or even used as a sauce for hot or cold chicken or fish. It tastes summery!
INGREDIENTS | YIELDS 16 servings
- 1 pint basket cherry tomatoes
- 4 cloves roasted garlic
- 2 shallots
- 2 jalapeño peppers, cored and seeded
- ¼ cup stemmed, loosely packed fresh basil
- ¼ cup red wine or balsamic vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon celery salt
- 2 teaspoons Worcestershire sauce
- freshly ground black pepper to taste
- ½ teaspoon cayenne pepper or to taste
Puree all ingredients in the blender. Taste for salt and pepper.
This dressing improves with age — try making it a day or two in advance.
Per Serving
- Calories: 78
- Fat: 7 grams
- Protein: 0 grams
- Carbohydrates: 2 milligrams
Balsamic Vinegar
There are various types of Italian vinegar, but perhaps the most famous is balsamic vinegar. Balsamic vinegar is made from reduced wine and aged in special wood barrels for years. Each year's barrels are made of a different type of wood — the vinegar absorbs the flavor of the wood. Authentic balsamic vinegar ages for a minimum of 10 and up to 30 years.
