Name: Tomato Ginger Vinaigrette
Yield: Makes about 1 1/2 cups
Ingredients: 1 large vine-ripened tomato (about 1/2 pound), seeded and chopped; 1 1/2 tablespoons finely grated peeled fresh gingerroot; 1 tablespoon tomato paste; 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt; 3 tablespoons balsamic vinegar; 1/2 cup extra-virgin olive oil

This recipe was created to accompany Grilled Fillet of Beef with Tomato Ginger Vinaigrette . Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 1 1/2 cups

Ingredients

1 large vine-ripened tomato (about 1/2 pound), seeded and chopped

1 1/2 tablespoons finely grated peeled fresh gingerroot

1 tablespoon tomato paste

1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

3 tablespoons balsamic vinegar

1/2 cup extra-virgin olive oil

Preparation

In a blender, blend together all ingredients except oil until smooth. With motor running, add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving.

TagsSauce Tomato Vegetable Ginger Herbs & Spices Garlic Root Vegetable Dinner Lunch Gluten Free Nut Free Dairy Free Vegan Vegetarian 5 Ingredients or Fewer Easy No-Cook Blender Gourmet

Recipe notes

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