Ah, the magic of a good vinaigrette—it’s like the ultimate mood ring for salads, right? This easy tomato basil vinaigrette is not just another dressing; it’s a burst of summer’s best, even if the weather outside is saying otherwise. Whether you’re splashing it over a fresh garden salad or using it to elevate your grilled veggies, this simple concoction might just become your new favorite condiment.
Steps
- In a bowl or blender, mix together 1 tablespoon of tomato paste, 2 tablespoons of red wine vinegar, ½ teaspoon of dried basil, ¼ teaspoon of garlic powder, ¼ teaspoon of sugar, ¼ teaspoon of salt, and ¼ teaspoon of freshly cracked pepper until smooth.
- Gradually incorporate olive oil, adding 1 tablespoon at a time, and whisk until fully combined before adding the next. This process helps the oil to emulsify with the other ingredients, forming a cohesive dressing.
- Add up to 6 tablespoons of olive oil, adjusting to your taste preference, and ensuring each addition is well mixed. The dressing may slightly separate over time, but a quick whisk will restore its smooth consistency.
- Use immediately or store the vinaigrette in the refrigerator for up to five days before serving.
Ingredients
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- Up to 6 tablespoons olive oil
Nutritional Values
Calories: 573.99kcal | Carbohydrates: 3.69g | Protein: 0.75g | Fat: 63.09g | Sodium: 631.59mg | Fiber: 0.84g
FAQ
- Can I use fresh basil instead of dried basil in the vinaigrette?
- Yes, you can definitely use fresh basil in this recipe. While dried basil is more cost-effective, fresh basil will enhance the flavor. Simply chop it finely and add about a tablespoon to the dressing.
- How long can I store the Tomato Basil Vinaigrette?
- The vinaigrette should be stored in the refrigerator and is best used within five days. However, the exact shelf life may vary slightly depending on your storage conditions.
- What dishes pair well with Tomato Basil Vinaigrette?
- This vinaigrette complements a variety of dishes, including basic green salads, fresh tomato and mozzarella slices, and pasta salads. It can even be used as a dip for crusty French bread.
- Can I adjust the oil content in the vinaigrette?
- Absolutely, one of the benefits of making your own vinaigrette is the ability to adjust the oil to your taste. You can add the oil gradually and stop when you reach your preferred consistency and flavor balance. Adding more vinegar can also increase the tanginess if desired.
- Will the dressing separate after preparation?
- The dressing may separate slightly over time, but whisking it before use will restore its smooth texture. Adding the oil gradually during preparation helps in maintaining the emulsion longer.
Tips
- Adjust Oil and Vinegar to Taste: Experiment with the amount of olive oil and red wine vinegar to suit your palate. Start by adding oil gradually and stop when you reach your preferred consistency. If you desire a tangier vinaigrette, consider adding extra vinegar.
- Use Fresh Basil if Possible: While dried basil is cost-effective, fresh basil can elevate the flavor of your vinaigrette. Finely chop about a tablespoon of fresh basil and mix it in to enhance the taste.
- Emulsify Oil Gradually: To achieve a smooth vinaigrette, introduce the olive oil one tablespoon at a time, ensuring each addition is fully blended before adding more. This will help the ingredients emulsify properly.
- Storage Advice: Store your vinaigrette in the refrigerator and aim to use it within five days for optimal freshness and flavor. Give it a quick whisk before serving to restore its consistency.
Equipment
- Blender – If you prefer a smoother vinaigrette or need assistance with emulsifying the ingredients.
- Whisk – For manually mixing the ingredients and emulsifying the oil into the vinaigrette efficiently.
