This dressing is about the tomato, so only do this when you have tomatoes with plenty of flavor. This is also a pretty dressing, especially when you have different colors of tomatoes. This dressing has a nice combination of fruitiness, acid, and sweetness, and is great on fish, grilled shrimp, chicken, or mixed with arugula and tossed onto grilled slabs of chewy bread. It is good on salads, too.
INGREDIENTS:
1 heaping cup mixed tomatoes, peeled, seeded, and cut into ¼-inch dice*, juices reserved (see How to Peel and Seed Tomatoes and Make Filets of Tomato recipe on site) ¼ cup white balsamic or white wine vinegar 1 small shallot, finely minced (around ½ tablespoon) ½ tablespoon Italian Parsley, chopped very finely ½ heaping tablespoon fresh marjoram and oregano, chopped very finely 1 small garlic clove, peeled Salt and pepper to taste ¾ cup olive oil, such as Ascolano or another olive that is milder (Peppery Tuscan oils would overwhelm this dressing), or more as neededMETHOD:
Rub a non-reactive bowl with the garlic clove, leaving streaks of garlic oil in the bowl. You want a subtle hint of garlic, so keep it light.
Add the shallots to the bowl, then toss with the salt and pepper and allow to macerate 5 minutes.
Add the vinegar, the tomato juices, and a pinch of the marjoram and oregano. Let steep 10 minutes.
Whisk in the oil in a thin steady stream, whisking vigorously then entire time, until you have a thick dressing. Taste for balance. If the dressing is still thin, or too sharp, continue to add some oil until you have the proper emulsification. If it seems really thick, don’t worry as it will be thinned when the tomatoes are added.
Once the dressing is made, add in the diced tomatoes, stirring gently with a spatula or wooden spoon. Give a few vigorous stirs to break down a bit of the tomato so it gives flavor to the dressing.
Allow to sit at least 20 minutes for the flavors to marry before using.
Chef’s Notes:
*If you wish, you can cut the tomatoes into ½ inch cubes. This will give more tomato impact with each bite, while giving the dressing itself a little less tomato flavor. Whichever you choose, it is best to pick one or the other.
Yield: Around 1½ cups
Source: Chef Andrew E Cohen
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