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This vinaigrette is a wonderful way to use up the tomato-infused olive oil left over after you make a batch of Slow-Roasted Summer Tomatoes, but if you don't have roasted tomato oil on hand, it's also quite good using all olive oil. Drizzle it on grilled fish or steamed green beans, or toss it with mixed greens, fresh corn, and diced roasted tomatoes for a delicious salad.Yields about 2/3 cup.
ingredients
1/4 cup extra-virgin olive oil
3 Tbs.
roasted tomato oil2 Tbs. sherry vinegar
Finely grated zest of 1 small lemon (about 1 tsp.)
1/4 tsp. Dijon mustard
1/4 tsp. kosher salt
Freshly ground black pepper (about 6 grinds)
Large pinch granulated sugar
3-inch sprig fresh thyme
3-inch sprig fresh rosemary
1/2 clove garlic
how to make
In a jar with a tight-fitting lid, combine the olive oil, tomato oil, sherry vinegar, lemon zest, mustard, salt, pepper, and sugar. Shake vigorously to combine. Add the herb sprigs and garlic clove. Shake well before using. You can use the vinaigrette right away, although the herbs, lemon,and garlic will intensify the flavor slightly as they infuse. This vinaigrette keeps in the refrigerator for a week.
From Fine Cooking 66, pp. 60
August 1, 2004
photo: Scott Phillips
