|
|
 |
Reply
| |
| for Sundried Tomato vinaigrette,The ingreds are cider vinegar,corn oil,sugar,olive oli,Balsamic vinegar,sundried toms,salt and spices.Can anyone help me out on amounts? |
|
 First
Previous
2 of 2
Next
Last
|
|
Reply
| | From:  McClug1 | Sent: 5/5/2004 3:57 PM |
Chubby, I typed in Sun-Dried Tomato Vinaigrette in the Google Search engine and came up with more recipes than I can count. (14 pages) I went through the first 6 pages without finding the exact recipe you are looking for, but I saw many that can be adapted just by adding some sugar and salt. Most of the recipes called for red wine vinegar instead of cider or balsamic vinegar, but that can be adjusted as well. Here's one you might be able to adjust to your taste just by adding some sugar and changing the red wine vinegar to cider vinegar, but there are many, many more: Sun-Dried Tomato Vinaigrette<o:p></o:p> - 2 sun-dried tomato halves
- 1-1/2 tablespoon balsamic vinegar
- 1-1/2 tablespoon red-wine vinegar
- 1/2 garlic clove, minced and mashed to a paste
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1 tbsp minced fresh basil leaves
Mash the garlic to a paste and mash together the salt. In a saucepan simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil. Makes about 2/3 cups. From http://www.markjcooking.com/ |
|
|
|
Free Forum Hosting
Important Announcement
