This dressing works well with Mediterranean dishes. Drizzle over slices of fresh mozzarella or burrata as part of an antipasti. Dressing will keep for two days.
By / Photography By Alfredo Añez | April 01, 2015

Ingredients

  • 2 plum tomatoes, peeled, seeded, coarsely chopped (about ⅔ cups)
  • 1 cup fresh basil leaves (packed), coarsely chopped, divided
  • 1 small clove garlic, mashed
  • 1 teaspoon minced shallot
  • ¼ cup good-quality red wine vinegar
  • 2 tablespoons water
  • ¼ teaspoon kosher salt
  • ¼ teaspoon finely ground black pepper
  • ⅛ teaspoon sugar
  • 2/8 cups extra-virgin olive oil

Instructions

Measure out ¼ cup of the chopped basil. Chop until fine and set aside. Pulse tomatoes, basil, garlic and shallot in a blender or food processor. Add vinegar, water, salt, pepper and sugar and blend. While machine is running, slowly add oil in a stream and continue to blend until smooth. Transfer dressing to a container and mix in finely chopped basil.

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Ingredients

  • 2 plum tomatoes, peeled, seeded, coarsely chopped (about ⅔ cups)
  • 1 cup fresh basil leaves (packed), coarsely chopped, divided
  • 1 small clove garlic, mashed
  • 1 teaspoon minced shallot
  • ¼ cup good-quality red wine vinegar
  • 2 tablespoons water
  • ¼ teaspoon kosher salt
  • ¼ teaspoon finely ground black pepper
  • ⅛ teaspoon sugar
  • 2/8 cups extra-virgin olive oil
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