Tomato Vinaigrette

This recipe serves:  16

1 16-ounce can chopped tomatoes
salt to taste
freshly ground black pepper
3 tablespoons balsamic vinegar
juice of 1 lemon
1 teaspoon Dijon mustard
3 tablespoons chopped, fresh basil or dill
1 1/2 tablespoons extra virgin olive oil
1. Place the tomatoes, vinegar and salt in a saucepan. Bring to a boil and reduce the puree to a thick consistency, about 5 minutes. Remove from the heat, place the puree in a stainless steel or pyrex bowl and cool over ice.

2. Mix the mustard and lemon juice in a food processor. With the machine running, add the basil and olive oil. Add the cooled tomato mixture and puree until smooth.

3. The vinaigrette can be stored in the refrigerator for 1 week.

Serving Size: 2 tablespoons

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