tomato-ginger-vinaigrette-13728.json

{
    "directions": [
        "In a blender, blend together all ingredients except oil until smooth. With motor running, add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving."
    ],
    "ingredients": [
        "1 large vine-ripened tomato (about 1/2 pound), seeded and chopped",
        "1 1/2 tablespoons finely grated peeled fresh gingerroot",
        "1 tablespoon tomato paste",
        "1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon\u00a0salt",
        "3 tablespoons balsamic vinegar",
        "1/2 cup extra-virgin olive oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Blender",
        "Ginger",
        "Tomato",
        "No-Cook",
        "Quick & Easy",
        "Low/No Sugar",
        "Salad Dressing",
        "Vinegar",
        "Summer",
        "Gourmet"
    ],
    "title": "Tomato Ginger Vinaigrette",
    "url": "http://www.epicurious.com/recipes/food/views/tomato-ginger-vinaigrette-13728"
}