Warm Tomato Vinaigrette
Makes about 3 cups
1 lb fresh vine ripe tomatoes
½ cup extra virgin olive oil
2 shallots, minced
3 garlic cloves, pressed through a garlic press
4 tablespoons white wine vinegar
½ lemon squeezed
2 tablespoons fresh herbs i.e. fresh basil oregano, chives, Italian parsley, marjoram, and thyme (you can substitute cilantro for mixed herbs)
Sea salt and ground pepper
Method: Peel tomatoes in this manner: Carefully place whole tomatoes in boiling water for 10 seconds. Remove, drain, and immediately place them in ice water. Drain tomatoes and peel skins. Core tomatoes and discard seeds. Chop tomatoes and set aside.
Heat 3 tablespoons of olive oil in a heavy pan and sauté the minced shallots until soft. Add pressed garlic and sauté for another 2 minutes. Now add the chopped tomatoes and stir until completely heated through. Add remaining olive oil, vinegar, squeezed lemon juice, and fresh herbs. Toss all ingredients until mixed. Remove from heat add sea salt and fresh ground pepper to taste.
Serve over Fillet of Sole, pasta, rice, or poached chicken breasts. Serve warm as vinaigrette sauce.
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