Posted on June 7, 2011 at 12:56 PM
Smoked Tomato Vinaigrette - Chef Tom Douglas
½ pound of nice ripe tomatoes, cut in half and hot smoke on your wood burning BBQ.
2 TBS sherry vinegar
½ cup extra virgin olive oil
1 TBS chopped shallots
1 TBS chopped tarragon
Salt and pepper to taste
After the tomatoes are nice and smoky and the skins peel off easily, place all ingredients except EVO in a food processor and pulse to combine well. Turn on the machine and slowly add the EVO. Season to taste with s+p and vinegar if necessary. Don’t worry this vinaigrette will not emulsify together perfectly, just stir it well right before serving.