Perfect with summer greens, served alongside grilled or roasted vegetables, and also as a sauce topping for chicken, fish, polenta, or rice. Using heirloom tomatoes makes this vinaigrette especially good.
Makes about 2 cups
1 lg. ripe summer tomato (preferably an heirloom such as Brandywine), cut in lg. chunks
1 lg. shallot
1 sm. garlic clove
1 Tbls. Dijon mustard
1/2 c. red wine vinegar
1 c. olive oil
1/2 c. vegetable or grapeseed oil
1 tsp. Kosher or sea salt
Generous twists of freshly ground black pepper
Place all ingredients in a food processor or blender and process until smooth.
Transfer to a tightly fitted jar. Keep refrigerated until ready to use; will last up to 5 days.