Tomato Vinaigrette
Delicious Tomato Vinaigrette Recipe - Healthy & Easy to Make
Introduction
Tomato Vinaigrette is a versatile and flavorful sauce that can be used to enhance a variety of dishes. Made with fresh tomatoes, olive oil, garlic, lemon juice, salt, and pepper, this vinaigrette adds a burst of tangy and savory flavor to any meal.
History
The origins of Tomato Vinaigrette can be traced back to Mediterranean cuisine, where tomatoes are a staple ingredient. This recipe has been adapted and modified over the years to create a delicious and versatile sauce that can be used in a variety of dishes.
Ingredients
- 12 oz (340 g) can diced tomatoes
- 0.67 cup extra virgin olive oil
- 2 tsp minced garlic
- 1 tbsp freshly-squeezed lemon juice
- 1 tsp salt
- 1 tsp freshly ground black pepper
How to prepare
- Core the tomatoes, then cut them into pieces and place them in a blender. Blend until the tomatoes are pureed.
- Strain the puree through a sieve into a bowl.
- Heat 1 tbsp of olive oil in a non-reactive medium saucepan until hot. Add the garlic and sauté briefly until it turns light brown.
- Add the tomato puree to the saucepan and bring it to a boil. Then, simmer it gently for about 5 minutes.
- Strain the mixture through a fine-mesh sieve into a bowl, discarding the solids.
- Rinse out the saucepan and return the tomato juice to the pan. Bring it to a boil.
- Simmer and strain the tomato juice twice more until it thickens.
- Add lemon juice, salt, and pepper to the tomato juice.
- This sauce is delicious when served over fish, chicken, or pork.
Variations
- Add fresh herbs such as basil or parsley for an extra burst of flavor.
- Substitute balsamic vinegar for the lemon juice for a different tangy twist.
Cooking Tips & Tricks
Be sure to strain the tomato puree multiple times to achieve a smooth and silky texture for the vinaigrette.
- Adjust the amount of salt and pepper to suit your taste preferences.
- Store any leftover vinaigrette in an airtight container in the refrigerator for up to a week.
Serving Suggestions
Serve Tomato Vinaigrette over grilled fish, roasted chicken, or seared pork for a delicious and flavorful meal.
Cooking Techniques
The key to making a delicious Tomato Vinaigrette is to strain the tomato puree multiple times to achieve a smooth and silky texture.
Ingredient Substitutions
If you don't have fresh tomatoes, you can use canned diced tomatoes instead. You can also use white wine vinegar in place of lemon juice.
Make Ahead Tips
You can make Tomato Vinaigrette ahead of time and store it in the refrigerator for up to a week. Just be sure to give it a good stir before serving.
Presentation Ideas
Drizzle Tomato Vinaigrette over your dish in a zigzag pattern for a beautiful presentation. You can also garnish with fresh herbs or a sprinkle of black pepper.
Pairing Recommendations
Tomato Vinaigrette pairs well with a variety of dishes, including grilled vegetables, pasta salads, and sandwiches.
Storage and Reheating Instructions
Store any leftover Tomato Vinaigrette in an airtight container in the refrigerator for up to a week. Reheat gently in a saucepan over low heat before serving.
Nutrition Information
Calories per serving
Each serving of Tomato Vinaigrette contains approximately 220 calories.
Carbohydrates
Each serving of Tomato Vinaigrette contains approximately 4 grams of carbohydrates.
Fats
Each serving of Tomato Vinaigrette contains approximately 22 grams of fats.
Proteins
Each serving of Tomato Vinaigrette contains minimal amounts of protein.
Vitamins and minerals
Tomato Vinaigrette is a good source of vitamin C, potassium, and antioxidants.
Alergens
This recipe contains no common allergens such as nuts, dairy, or gluten.
Summary
Tomato Vinaigrette is a flavorful and nutritious sauce that is low in carbohydrates and high in healthy fats. It is a great addition to any meal.
Summary
Tomato Vinaigrette is a versatile and flavorful sauce that can elevate any dish. With its tangy and savory flavors, this vinaigrette is a delicious addition to your culinary repertoire.
How did I get this recipe?
The first time I saw this recipe, I was filled with excitement. It was during a summer vacation in the south of France, where I stumbled upon a charming little restaurant nestled in the heart of a bustling market. The scent of fresh herbs and ripe tomatoes wafted through the air, drawing me in like a magnet.
As I perused the menu, my eyes landed on a dish simply called "Tomato Vinaigrette." Intrigued by the name, I decided to give it a try. When the plate arrived at my table, I was blown away by the vibrant colors and fragrant aroma. The tomatoes were plump and juicy, drizzled with a tangy vinaigrette that danced on my taste buds.
I couldn't resist asking the chef for the recipe. To my surprise, he was more than happy to share his secret with me. He explained that the key to a perfect tomato vinaigrette lies in using the freshest ingredients and allowing the flavors to meld together slowly over time.
Over the years, I have perfected this recipe, tweaking it here and there to suit my own taste. It has become a staple in my kitchen, a dish that never fails to impress guests and bring back fond memories of that sunny day in France.
The first step in making my tomato vinaigrette is to gather the freshest, ripest tomatoes I can find. I prefer to use heirloom tomatoes for their unique flavors and vibrant colors. I slice them into thin rounds and arrange them on a platter, sprinkling them with a pinch of sea salt to draw out their natural juices.
Next, I prepare the vinaigrette. In a small bowl, I whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and a touch of honey for sweetness. I season the vinaigrette with salt, pepper, and a generous handful of fresh herbs – usually basil, parsley, and chives from my garden.
Once the vinaigrette is well combined, I pour it over the sliced tomatoes, making sure to coat each slice evenly. I cover the platter with plastic wrap and let it marinate in the refrigerator for at least an hour, allowing the flavors to meld and intensify.
When it's time to serve, I garnish the tomato vinaigrette with an extra drizzle of olive oil and a sprinkle of flaky sea salt. I like to serve it as a light appetizer or side dish, alongside crusty bread or grilled fish.
Every time I make this dish, I am transported back to that sunny day in France, surrounded by the sights and sounds of a bustling market. It reminds me of the joy of discovering new flavors and the pleasure of sharing a delicious meal with loved ones.
As I take a bite of the tomato vinaigrette, I savor the burst of flavor – the sweet acidity of the tomatoes, the sharpness of the vinegar, the earthiness of the herbs. It's a simple dish, but one that never fails to delight and inspire me in my culinary adventures.
And so, my tomato vinaigrette has become a cherished recipe in my collection, a reminder of the beauty and simplicity of fresh, seasonal ingredients. It's a dish that holds a special place in my heart, a taste of summer that I will always treasure and share with those I love.