Tomato Vinaigrette

This is a great way to use up extra cherry tomatoes :-)


  • 1/2 cup whole cherry tomatoes
  • 1 /4 cup red wine or balsamic vinegar
  • 1/8 tsp. garlic powder
  • 1 tsp Dijon mustard
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  • 3/4 cup extra virgin olive oil
  • Salt and pepper


Combine cherry tomatoes, vinegar, garlic and Dijon mustard in a food processor and process until well blended.

With food processor is still on, slowly pour in olive oil until mixture is blended. Season the mixture with salt and pepper to taste and transfer to a serving vessel.

By Deeli from Richland, WA


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March 1, 2010 Flag
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  • 3 Tbsp. olive oil
  • 1 Tbsp. vinegar
  • 1 clove garlic, minced
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1/8 - 1/4 tsp. dried oregano
  • pinch of dry mustard


Mix well and spoon over sliced tomatoes. Chill.

By Debbie52 from Illinois

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