Tomato Vinaigrette
/10 plum tomatoes Quartered and seeds removed (You can also use fewer slicers.)
Quarter cup salt
1 shallot
1 clove garlic.
half teaspoon pepper
1 cup red wine vinegar
2 cups olive oil
Place tomatoes and salt in a colander and let sit a few hours or overnight to draw out moisture and acidity. Rinse excess salt from tomatoes. tomatoes. Puree in the blender with remaining ingredients. (We also added basil to the blender, and a very small amount of onion & maybe one slice of onion. You can also add a small amount of garlic.) Strain and chill.
From Colchester Farm CSA Newsletter