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.
- 2 cups Plum tomatoes, peeled, seeded and diced
- 3 large Shallots, sliced thin
- 1 tablespoon Fresh Herbs (such as thyme leaf, marjoram or basil), chopped
- 1/3 cup Red wine vinegar
- 3/4 cup extra-virgin olive oil
- Juice of one big Lemon
- Salt and Pepper
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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