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YIELD: 3 CUPS (ABOUT)
6 ripe plum tomatoes, roasted
2 shallots, diced
2 cloves garlic, minced
3 Tbsps. fresh basil
1 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1⁄2 -3⁄4 cup extra virgin olive oil
salt and white pepper to taste
Roast the tomatoes with the shallots and garlic for 20 minutes. Puree in food processor with the basil, Dijon mustard and balsamic vinegar. Slowly drizzle in the oil and season with salt and pepper. Great on pasta salads or panzanella salad.
Liz Walkowicz, Executive Chef, Mullen Agency
