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Tomato Basil Vinaigrette

Food Management Staff

November 1, 2006

1 Min Read
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FM Staff

YIELD: 3 CUPS (ABOUT)

6 ripe plum tomatoes, roasted
2 shallots, diced
2 cloves garlic, minced
3 Tbsps. fresh basil
1 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1⁄2 -3⁄4 cup extra virgin olive oil
salt and white pepper to taste

Roast the tomatoes with the shallots and garlic for 20 minutes. Puree in food processor with the basil, Dijon mustard and balsamic vinegar. Slowly drizzle in the oil and season with salt and pepper. Great on pasta salads or panzanella salad.

Liz Walkowicz, Executive Chef, Mullen Agency

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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