Sundried Tomato Vinaigrette
1/2 cup sundried tomatoes, packed in oil
2 tablespoons balsamic vinegar
1/2 cup oil from sundried tomato
1. Add sundried tomatoes to blender and pulse until in smaller pieces. Then proceed with recipe using either the blender or whisk method.
Reduce speed of blender as you add balsamic vinegar and then as you drizzle oil into the sundried tomato pieces. Pulse until well-combined. Pour into a container for serving.
Pour sundried tomato pieces into a medium bowl or measuring cup. Add balsamic vinegar and then whisk with a fork or whisk as you incorporate the oil into the tomatoes and balsamic vinegar. Pour into a container for serving.
Store any unused in an airtight container in the refrigerator for up to one week.
Source: www.addapinch.com - Robyn Stone
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.