Garden Fresh Tomato Vinaigrette
Garden Fresh Tomato Vinaigrette
Tomatoes, heavy on the vine, are peaking in flavor and feeling plump with fresh tomato juice. How many ways can I serve them to celebrate the abundance of a Nebraska summer?
One method I recently discovered that garnered 5 star reviews and entry into my column of summer favorites is a recipe for Tomato Vinaigrette. The recipe asks for fresh garden tomatoes because they need to be juicy with a pulp that can be scraped from the skin and into a bowl.
NOW is the season for Tomato Vinaigrette!
I eat it with a spoon! The tomatoes bring a sweetness intensified by a tablespoon of Buzz Savories’ local honey and balanced with a light rice vinegar and 1 teaspoon of Buzz Savories Spicy Beer Mustard. Buzz Savories Spicy Beer Mustard brings accents of turmeric and allspice and mustard seeds to the vinaigrette so it dresses the lettuces and vegetables with beads of a unique and delicious flavor.
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Spicy Beer Mustard
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Honey Mustard
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All-Natural & Local Honey
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Garden Fresh Tomato Vinaigrette
Equipment
- sieve
What You'll Need:
- 8 oz very ripe garden tomatos
- ¼ cup sherry or rice vinegar
- 1 Tb Buzz Savories Honey
- ½ tsp salt
- 1 tsp Buzz Savories Spicy Beer Mustard
- 1 pinch dried garlic chips (optional)
- ¼ cup olive oil
How To Prepare:
- Halve your tomatoes. Squeeze the halves into a fine-mesh sieve set over a bowl. Then press the tomato half flesh down onto the sieve and scrape so all pulp is in the bowl, You should get ½ cup of tomato juice and pulp or a few ounces more.
- Add the vinegar, honey, salt, mustard and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt if needed.
- Serve over garden fresh lettuce, tomatoes, cucumber, beets, green onions, cheese cubes, green beans, peas.
- The Fresh Tomato Vinaigrette keeps for 3 days in the refrigerator. Let it sit outside the refrigerator for 10 minutes before serving.