Reviews

Add Rating & Review

Back to Tomato Vinaigrette

All Reviews for Tomato Vinaigrette

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes 1 cup

Ingredients

Ingredient Checklist

3 plum tomatoes (8 ounces), cut into quarters

1/4 teaspoon salt

Freshly ground pepper, to taste

1 teaspoon Dijon mustard

1 tablespoon sherry-wine vinegar

2 teaspoons finely chopped fresh marjoram

1 1/2 tablespoons extra-virgin olive oil

Gallery

Recipe Summary

Yield: Makes 1 cup

Recipe Summary

Yield: Makes 1 cup

Recipe Summary

Yield: Makes 1 cup

Yield: Makes 1 cup

Makes 1 cup

Ingredients

Ingredients

  • 3 plum tomatoes (8 ounces), cut into quarters
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sherry-wine vinegar
  • 2 teaspoons finely chopped fresh marjoram
  • 1 1/2 tablespoons extra-virgin olive oil

Directions

Place the tomatoes in a food processor, and puree. Pass the tomato puree through a fine strainer into a small bowl. Whisk in the salt, pepper, mustard, vinegar, and marjoram. Slowly whisk in the olive oil. Just before serving, toss into the salad. Serve with the Individual Egg Souffles.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Tomato Vinaigrette

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Tomato Vinaigrette

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest