Tomato Vinaigrette

Description

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.

• Contributed by catsrecipes y-group

Ingredients

• 12 ounce can diced tomatoes
• ⅔ cup extra virgin olive oil
• 2 teaspoons minced garlic
• 1 tablespoon freshly-squeezed lemon juice
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

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.