1/4 cup Ripe Tomato Extra Virgin Olive Oil
2 tbsp White Balsamic Vinegar
1 tbsp finely diced shallot
1 tsp fresh parsley, chopped
Grate fresh tomatoes on a cheese grater; discard leftover skin. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Season to taste with sea salt and ground pepper.
No comments:
Post a Comment