Posted on 04 January 2012 by

Tomato-Red Wine and Black Pepper Vinaigrette

By David Harbilas

Vinegars infused with herbs and fruits seemed to be a trend that came and quickly went in the early ‘80’s, a seemingly bland, health-conscious choice over creamy dressings.

Yet we never really seemed to learn the lessons of these early innovations, which is a shame since improving on those early methods is a relatively simple matter.

Rather than simply placing an assortment of tomatoes in a jar with some vinegar, here a jam-like sauce is made and allowed to cook with a mixture of both red wine and red wine vinegar.

The tomato is actually not the star ingredient and acts more like a seasoning. This sauce goes well with beef, chicken, and pork, as well as salads.

Makes about 2 cups

  • 1 large tomato, peeled, seeded, and chopped
  • 1 cup of red wine
  • ¼ cup red wine vinegar
  • 1 shallot, chopped
  • 1 clove of garlic, chopped
  • 1 tablespoon Dijon
  • 2 tablespoons fresh ground pepper
  • salt to taste
  • ¾ cup olive oil

Place the tomato in a small saucepan with about 3 tablespoons of water and cook over medium-low heat until soft and thick, about 30 minutes. Remove and cool. Place the red wine in another saucepan and reduce over medium-high heat by ¾. Remove and cool. Place all of the ingredients except the olive oil into a blender and blend until smooth. With the motor running, drizzle in the olive oil to create a smooth, emulsified vinaigrette.

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