Sundried Tomato Vinaigrette

Sundried Tomato Vinaigrette

Makes about 1 cup of vinaigrette.

Sun-dried Tomato Vinaigrette Ingredients

1/3 C firmly packed Sun Dried Tomatoes (drained, oil reserved ~3 TBS)

3 TBS Aceto Balsamic Vinegar de Modena

1 Clove Garlic (minced)

¼ tsp Table Salt

1/8 tsp Red Pepper Flakes

2/3 C Extra Virgin Olive Oil

3 TBS of reserved Sun-dried Tomato Oil

Directions

Place all of the ingredients, except the oils, into a blender and process on high until combined and the sun-dried tomatoes are finely chopped. With the blender running, slowly drizzle in the olive oil and sun-dried tomato oil until the vinaigrette is emulsified.

Refrigerate in a tightly closed container for up to 2 weeks.

To print a copy of this recipe go to Sundried Tomato Vinaigrette.