When you’ve got a ripe tomato and no time to cook it into a dish, consider making this sparkling vinaigrette with Asian overtones from Gary Danko, chef-owner of the San Francisco restaurant that bears his name. It will work equally well poured over salads or used as a marinade. We added honey to sweeten this recipe, which is adapted from “The Tomato Festival Cookbook.”
Tomato-ginger vinaigrette
Preparation time: 20 minutes
Yield: 1 cup
1/2 cup extra-virgin olive oil
1/4 cup minced fresh ginger root
2 tablespoons each: apple cider vinegar, lemon juice
1 tomato, peeled, seeded, coarsely chopped
1 tablespoon capers
1 teaspoon honey or superfine sugar, optional
1/4 teaspoon salt or to taste
1. Combine the oil, ginger and 1 tablespoon each of the vinegar and lemon juice in a medium bowl; whisk until thoroughly blended, 1-2 minutes.
2. Put tomato, capers, honey, salt and oil-ginger mixture in blender; puree. Season with pepper; add additional vinegar and lemon juice, if desired.
Nutrition information per tablespoon:
63 calories, 94% of calories from fat, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0.1 g protein, 53 mg sodium, 0.1 g fiber
