Use Soft, Overripe Tomatoes for a Stunning Vinaigrette

Tomato season is approaching and I’m pretty damn ready. I tend to go overboard with the market, but this is not a real “problem” as I have many ways to deal with excess tomatoes, such as this delicious Bar Tartine dressing.

The dressing is used in a salad for the restaurant staff (click on the link below to see the full recipe), but it can be used on any bunch of plant parts that need an herbal, tasty, tomato boost. To do this, take 3-4 super-ripe, almost soft tomatoes and push them through a fine mesh sieve, collecting the resulting juice. Pay attention to the amount of juice collected. Blanch a few oregano sprigs and mix with safflower oil. (You need a 50/50 mixture of juice and oil, so use the same amount of oil as you have juice.) Strain the oil through cheesecloth and whisk the juice. Season with salt and a couple tablespoons of white balsamic vinegar. Drizzle, eat and repeat.

Salad for Bar Tartine Staff | Happy peach


Leave a Reply