Tomato Vinaigrette

This is from Salt Fat Acid Heat p. 245. Great dressing for the Tomato Bread Salad in the book, but also wonderful on a green salad. She also recommends it for Caprese and Avocado salad.

2 tbsp shallots, diced

2 tbsp red wine vinegar

1 tbsp aged balsamic vinegar

1 large or two small very ripe tomatoes (about 8 oz)

4 basil leaves, torn into large pieces

1/4 c. extra virgin olive oil

1 garlic clove

salt

Let the shallot sit in a small bowl with vinegars for 15 minutes to macerate.

Halve the tomato crosswize. Grate on the largest hold of a box grater and discard the skin. (This didn't totally work as I was using cherry tomatoes, so the skin mostly was grated in with them. Also the largest hole left fairly large pieces for a vinaigrette.)

Add the basil leaves, olive oil, and a generous pinch of salt. Smash the garlic against the counter with the side of your hand (or side of a knife) and add to the dressing. Shake or stir to combine. (Mine was still suffering from larger chunks of tomatoes so I quickly used the immersion blender on it). 

Cover and refrigerate for up to 2 days.