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Tomato Vinaigrette

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Description Edit

This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Core tomatoes then cut into pieces and place in a blender and blend until pureed.
  2. Strain through a sieve into a bowl.
  3. Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot then add garlic and sauté briefly until light brown.
  4. Add the tomato puree and bring to a boil then simmer gently about 5 minutes.
  5. Strain through a fine-mesh sieve into a bowl and discard the solids.
  6. Rinse out the saucepan then return the tomato juice to pan and bring to a boil.
  7. Simmer and strain twice more until the tomato juice is as thick.
  8. Add lemon juice, salt and pepper.
  9. This is good over fish, chicken or pork.

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