Fine Cooking Magazine - November/December 2020

Yield:Yields about 2/3 cup.

This vinaigrette is a wonderful way to use up the tomato-infused olive oil left over after you make a batch ofSlow-Roasted Summer Tomatoes, but if you don’t have roasted tomato oil on hand, it’s also quite good using all olive oil. Drizzle it on grilled fish or steamed green beans, or toss it with mixed greens, fresh corn, and diced roasted tomatoes for a delicious salad.

亚搏手机版官方

1/4 cup extra-virgin olive oil
3 Tbs.roasted tomato oil
2 Tbs. sherry vinegar
Finely grated zest of 1 small lemon (about 1 tsp.)
1/4 tsp. Dijon mustard
1/4 tsp. kosher salt
Freshly ground black pepper (about 6 grinds)
Large pinch granulated sugar
3-inch sprig fresh thyme
3-inch sprig fresh rosemary
1/2 clove garlic

Nutritional Sample Size per Tbs.
Calories (kcal) : 90
Fat Calories (kcal): 80
Fat (g): 9
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 7
Cholesterol (mg): 0
Sodium (mg): 70
Carbohydrates (g): 1
Fiber (g): 0
蛋白质（G）：0

Preparation

In a jar with a tight-fitting lid, combine the olive oil, tomato oil, sherry vinegar, lemon zest, mustard, salt, pepper, and sugar. Shake vigorously to combine. Add the herb sprigs and garlic clove. Shake well before using. You can use the vinaigrette right away, although the herbs, lemon,and garlic will intensify the flavor slightly as they infuse. This vinaigrette keeps in the refrigerator for a week.

(1 rating) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (1 review)

emcooks| 04/06/2008

This is a great way to use up the leftover oil from the roasted tomato recipe. I used this on a green salad. Very tasty.

Rate this Recipe