1/2 cup of vinaigrette
1 cup of ripe cherry tomatoes
clove of garlic in skin, crushed
salt and pepper
1 teaspoon agave syrup or honey
a few leaves of basil or thyme
When you have the tomatoes that will soon be too ripe, or if you are left with too many and are afraid they will go bad, or we have some tomato pulp on hands, of if we just feel like it! Let’s make tomato vinaigrette. This divine sauce, with lots of olive oil, fragrant with herbs, sweet and sour in taste will be a perfect addition to many things. Serve it with the pasta, green salad with tomatoes, or as an addition to cheeses.
Put all the ingredients into a saucepan and cook over low heat until mixture thickens. Remove the garlic and then transfer the sauce to blender, blend until smooth, pass through a sieve, then add the olive oil and season to taste with salt and pepper. It keeps refrigerated for one week.
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