Grilled Tomato-Rosemary Vinaigrette
Yes, you grill your tomatoes first and allow to cool before making the vinaigrette. But it is worth the work! You’ll also see recipes for “roasted” tomatoes – which is just throwing them in the oven to get a more earthy flavor.
Grilled Tomato-Rosemary Vinaigrette
Servings: 1 Cup sauce
Ingredients
- 1 large tomato
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 cup olive oil
- 1/4 cup fresh basil chopped
- 1 teaspoon capers
- salt and pepper
Instructions
- Cut tomato in half and rub with olive oil, salt and pepper. Place on a white-hot grill and grill for a couple of minutes or until tomato is charred. Allow to cool and removed skin. Dice cooled tomato and place in a medium bowl.
- To prepare vinaigrette, whisk tomato with next 3 ingredients. Slowly add oil while whisking. Whisk in tomato, basil and capers. Season with salt and pepper.