This versatile ‘oil -based’ vinaigrette can be spread on sandwiches, tossed with salad greens or used as a dip for a vegetable platter. Sometimes, I find myself drinking it from the bottle!
cherry tomato vinaigrette
(makes about 2 cups (500 mL))
what you’ll need:
- 2 cups (500 mL) cherry tomatoes
- ¼ cup (60 mL) olive oil
- 1/3 cup (75 mL) coconut or apple cider vinegar
- 1 tbsp (15 mL) pesto sauce
- ½ tsp (2 mL) sea salt
- ½ tsp (2 mL) freshly ground black pepper
instructions:
1. In a saucepan combine cherry tomatoes and olive oil.
2. Bring mixture to a simmer over medium heat and cook until tomato skins begin to split and tomatoes release their juice, about 5-7 minutes.
3. Remove from heat and cool to room temperature.
4. Add vinegar, pesto sauce, salt and pepper and using an emersion blender in the sauce pan or transfer to a blender and puree until smooth.
Use immediately or transfer to an air-tight container and store in the refrigerator for up to two weeks.
chef jordan’s tips
- This is a multi purpose recipe. Omit vinegar to create an amazing Tomato Sauce perfect for your next pasta dinner. Try Pairing with my Chicken Kale Meatballs too!
