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.