Tomato Vinaigrette

Homemade Tomato Vinaigrette by Kerri Downey

Tonight I made a Fancy Shepherds Pie. Very yummy! However, the recipe calls for whole tomatoes. No problem. The other me, would have thrown away the juice or even in the last few years, tossed it into a freezer baggie to add to a tomato based soup at a later date. Tonight however, we were going to have salad and a light bulb went off over my head. Hmmmm.... I made it into a very yummy vinaigrette!

I'm sure if you don't have left over tomato juice from a can of whole tomatoes laying around you could run a large tomato through a juicer or just peel and mash it into a bowl. Whichever method you use it's just a matter of adding a few ingredients and you have a supper yummy dressing for your salad.

• 1 large tomato, peeled and mashed or the juice from a 16 ounce whole tomato can. (tomatoes into another recipe) 
• 2 medium sized garlic cloves minced and pressed with a knife (equal about a full teaspoon)
• 1/2 cup red wine vinegar
• 1 Tbs. canola oil
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1/2 Tbs. finely ground basil (from your garden)

Combine thoroughly. Serve over salad.

Husband tested. Husband approved. :-)

Enjoy!

Kerri Downey