Tomato Vinagrette Chef
Steve Johnson Adapted by StarChefs
This recipe works very well as a refreshing summer sauce for
grilled or sauteéd fish, like striped bass, salmon or
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
the oven to 400 degrees.
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.