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Creamy Tomato Vinaigrette
MAKES 2/3 CUP Like a tangy tomato aioli, this show-stopping component of Flora Farms’ famous burrata dish (at left) is also fantastic on sandwiches or as a dipping sauce for crudités or roasted potatoes. It will keep, covered in the fridge, for 3 days.
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6
ripe cherry or grape tomatoes
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1/2
teaspoon
gluten-free Dijon mustard
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1-1/2
teaspoons
balsamic vinegar
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2-1/2
teaspoons
red wine vinegar
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1/4
garlic clove
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1/4
cup
mayonnaise
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1
fresh basil leaf
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6
tablespoons
olive oil
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1/2
teaspoon
kosher salt
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1/8
teaspoon
freshly ground pepper
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Place all the ingredients except the salt and pepper in a blender and blend until smooth. Season with the salt and pepper.