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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.


  • 6 ripe cherry or grape tomatoes
  • 1/2 teaspoon gluten-free Dijon mustard
  • 1-1/2 teaspoons balsamic vinegar
  • 2-1/2 teaspoons red wine vinegar
  • 1/4 garlic clove
  • 1/4 cup mayonnaise
  • 1 fresh basil leaf
  • 6 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper


  1. Place all the ingredients except the salt and pepper in a blender and blend until smooth. Season with the salt and pepper.