Sun-Dried Tomato And Basil Vinaigrette

By á-174942

Ingredients

• 1/2 cup sun-dried tomato halves coarsely chopped
• 1 cup boiling water
• 1/2 cup basil leaves - (packed)
• 1 garlic clove
• 2 tablespoons red wine vinegar or balsamic vinegar plus
• 1 teaspoon red wine vinegar or balsamic vinegar
• 1 cup extra-virgin olive oil
• 1/2 teaspoon sea salt
• Freshly-ground black pepper to taste

Details

Servings 1

Preparation

Step 1

Place the sun-dried tomatoes in a small bowl. Pour the boiling water over the dried tomatoes to soften, 10 to 15 minutes. Remove the tomatoes, reserving the tomato water.

In a blender or food processor, combine the tomatoes, basil, garlic, vinegar, and 6 tablespoons of the tomato water or plain water and pulse until smooth. With the motor on low, slowly add the oil and blend until the dressing is well blended. Season with the salt and pepper.

This recipe yields 1 1/3 cups.

Cook's Note: If you use tomatoes that are packed in oil, skip the first step of re-hydrating.