Fresh Tomato Vinagrette
by Chef Steve
recipe works very well as a refreshing summer sauce for grilled
or sautéed fish, like striped bass, salmon or bluefish.
cups Plum tomatoes, peeled, seeded and diced
large Shallots, sliced thin
tablespoon Fresh Herbs (such as thyme leaf, marjoram or
of one big Lemon
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.