Preparation
Simmer in a pot in the sun in 2 inches of water dried for 3 minutes or until tomatoes are soft, drain and chop.
In a bowl, wisk tomatoes, vinegar and garlic paste. Adding olive oil in a stream, stirring, and whisk until the vinaigrette is emulsified it. Add basil.
Yield: about 03:02 Cup
Source: Best of Gourmet 1992 (Random House)
Reprinted with permission.
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