[Recipe: Tomato Vinaigrette]
My dad is famous for saying things like, “This banana is a wonder food!” or “Isn’t this apple a miracle?” Some daughters might roll their eyes at this constant display of exuberance over fresh produce, but not me.
I feel much the same way. How amazing it really is that we can be so nourished by these products of nature. Often foods that are grown require nurturing, a little help from the hand of man. But none of that downplays the miracle.
Part of the wonder is the idea of taking fresh produce and whirring it into something a lot of people think they can only buy in a bottle. I’m talking about vinaigrette. This one comes from a bulgur and portabello sandwich recipe featured in Gourmet, but its facility goes way beyond. I’ll be expanding its repertoire by marinating salmon with it, serving it atop salads, maybe mixing a little with some hummus for a veggie sandwich.
Endless possibilities from a couple handfuls of tomatoes and some fresh herbs – that’s a miracle worthy of all kinds of fatherly enthusiasm.
Tomato Vinaigrette
Adapted from Gourmet
1 large garlic clove
1 pint grape tomatoes
½ C mint or basil leaves
¼ C extra-virgin olive oil
2 tbsp balsamic vinegar
1/8 tsp red-pepper flakes
Kosher salt and freshly ground black pepper
Chop the garlic in a food processor or blender. Add remaining ingredients and process until combined and the tomatoes are just shy of puree.
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