2021 Week 17 Newsletter
Recipe & Pic from Tasting Table
Looking for a way to get another taste of those summer salads you have been enjoying all season long? Give this punchy dressing a try while tomatoes are still popping!
About 1 lb tomatoes, cut into pieces OR 1 pint of cherry tomatoes, halved
2 tablespoons olive oil, divided
1 tablespoon finely minced shallots
½ teaspoon finely grated garlic
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
1 teaspoon finely grated lemon zest
Preheat the oven to 400º. On a parchment-lined rimmed baking sheet, toss ½ of the tomatoes with 1 tablespoon of the olive oil. Roast until the skins begin to blister, 15 minutes. Remove from the oven and let cool.
Meanwhile, in a small bowl, combine the shallots, garlic and vinegar. Season with salt and let sit for 15 minutes.
Transfer the remaining half of tomatoes to a food processor along with the macerated shallot mixture and lemon zest. Season with salt and pulse until smooth. Transfer the vinaigrette to a bowl and stir in the roasted tomatoes. Taste and adjust the seasoning with salt and pepper as needed before serving.