Fresh Tomato Vinagrette
This recipe works very well as a refreshing summer sauce for grilled or saut&eecute;ed fish, like striped bass, salmon or bluefish.

In a medium mixing bowl, put the tomatoes, shallots and herbs. Gently stir in the remaining ingredients so that you build chunky vinaigrette without breaking the tomatoes. This mixture needs a reasonable amount of salt to bring out the flavor of the tomatoes and it should have a slight pepper bite.

To re-use a second day, drain the excess water from the vinaigrette and re-season with a splash of vinegar and a pinch of salt.


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