Fresh Tomato Vinaigrette
Prep time
Total time
Recipe type: Condiments - Salad Dressings & Vinaigrettes
Serves: 1 & ½ cups
  • 1 large, ripe tomato, washed
  • 1 large garlic clove
  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • 7 or 8 grinds fresh black pepper
  • pinch of granulated sugar
  • ¾ cup good olive oil
  • 1 tablespoon minced basil leaves
  1. Cut the tomato in half, top to bottom, and remove core.
  2. Using a box grater set over a shallow container, like a pie plate, remove pulp by holding one half of the tomato against the grater with the palm of your hand. Use firm pressure to hold the tomato in place and grate up and down, until you get to the skin. Go fairly slowly, and take care not to press too firmly as you get to the skin, so that you don't cut yourself. Discard the skin. Repeat with the other half of the tomato. You will have around a half cup of pulp.
  3. Empty the tomato pulp into a small mixing bowl [one with high sides makes whisking a little more efficient, but any bowl will work.
  4. Use a micro plane to grate the garlic clove right into the bowl, or mash the garlic to a paste using the tines of a fork.
  5. Add the vinegar, salt, pepper and sugar, and whisk until the salt and sugar are dissolved.
  6. Keep whisking and slowly stream in the oil, until everything is combined and emulsified. You can just put everything in a jar with a tight fitting lid and shake it vigorously, but I think whisking works better.
  7. Stir in the minced basil.
  8. This is best if it has 30 minutes or so to meld the flavors before using. Store leftovers in the fridge for up a to week.
Recipe by The Creekside Cook at