CHERRY TOMATO VINAIGRETTE
1-2 pints cherry tomatoes
As needed EVOO
1/2- 1 teaspoon Salt
To taste: fresh ground black pepper and coriander
2-3 tablespoons red wine vinegar
More EVOO if needed
Wash tomatoes; spread onto sided cookie sheet and coat lightly with EVOO. Season with salt pepper and coriander. Place into 400ºF oven for 15 minutes or until the start to crack open. Remove and cool. When cool, place into food mill and separate the pulp from the skins.
If tomatoes are not tart enough add wine vinegar 1/2 tablespoon at a time till you think you have enough. If tomatoes are tart enough you may want to add more EVOO for more balance. Where the tomatoes are in the season often dictates how tart they are. Early in the season they are typically more tart then peak season. This dressing is added to pea vines for an exquisite salad combination, you won’t want to miss. It is a little like French dressing but so much better!
TOMATO SAFFRON VINAIGRETTE TO SERVE WITH HALIBUT: make the above sauce and add a few strands of saffron which has been developed in 2-3 tablespoons water. Add to the above.