Ingredients
- 2 sun tomato (dried halves)
- 1/2 garlic clove
- 3/8 c olive oil
- 1 1/2 tb balsamic vinegar
- 1 1/2 tb wine vinegar (red)
- 1 tb basil leaves (fresh)
- 1/2 teaspoon salt
In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl wisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil. Makes about 2/3 cup. This recipe is from "THE BEST OF GOURMET 1992."
