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Active Time: 10 Minutes
Total Time: 12 Hours 40 Minutes
Yield: Yields 1 1/2 cup
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| This cooked vinaigrette should sit for at least a few hours, preferably overnight, before its ingredients are blended. Try it with seared or grilled tuna or salmon or grilled vegetables. |
RECIPE INGREDIENTS
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DIRECTIONS
In a medium saucepan, heat the olive oil over medium heat. Add the shallots, garlic, tomato, anchovies, and basil. Simmer over low heat, until the shallots and garlic are tender, about 30 min. Add the vinegar and allow to cool. Cover and refrigerate for a few hours or overnight. Puree the ingredients with an immersion blender or in a regular blender. Season with salt and pepper. Cover and refrigerate for up to two days.
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Serving size = 2 tablespoons
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Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Yields 1 1/2 cup
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