Ingredients
- 4 to 5 sun-dried tomatoes pieces (re-hydrated or in olive oil), rough chopped (you can add more, depending on your taste)
- 1 garlic clove, grated
- 1 small shallot, grated
- 3 tablespoons balsamic vinegar
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh basil, fine chopped
- 2/3 cup oil (olive oil)
- Fresh ground pepper to taste
- Kosher salt to taste
- Optional
- 1 small piece roasted red pepper, rough chopped
How to Make
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Step 1: Tomatoes ... This dressing is really flexible. Depending on how many tomatoes you use; it can become a very intense 'tomato' flavored dressing, to a very 'mild' taste. Also, I prefer to use the ones they sell in a plastic bag; they tend to be very moist, yet not packed in oil. However, those packed in oil work fine, just make sure they are well drained. And, those dried; make sure to re-hydrate in very hot/boiling water for 10-15 minutes until soft and tender.
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Step 2: Vinaigrette ... Add the tomatoes, garlic, shallot, vinegars, a pinch of both salt and pepper to a small food processor or blender; and, pulse and blend until well combined. Then, slowly drizzle in the olive oil, a little at a time; until you get a smooth dressing. Re-season with salt and pepper if necessary. Note - this can be done by hand; you will not get a smooth texture - but, the flavor will be the same. DONE!
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Step 3: Optional ... If you want, add a roasted red pepper to the mix too. This is totally optional - but, it really adds a lot of flavor.
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Step 4: Serve and ENJOY! ... Over your favorite greens, vegetables, grilled meats, chicken, seafood; or tossed with pasta. Will keep up to 1 week in the refrigerator.
We hope you enjoy this recipe!
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