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.
