Fresh Tomato Vinaigrette
- 4 large heirloom tomatoes, halved
- 1/4 cup Ripe Tomato Olive Oil
- 2 T White Balsamic Vinegar Buy now
- 1 T finely diced shallot
- 1 tsp fresh parsley, chopped
Grate fresh tomatoes on a cheese grater; discard leftover skin. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Season to taste with sea salt and ground pepper.