Title: Sun-Dried Tomato Vinaigrette
Categories: Salad Dressing
Yield: 1 Servings

		Robbie Shelton
2		Sun-Dried Tomato halves
1 1/2	tb	Balsamic Vinegar
1 1/2	tb	Red-Wine Vinegar
1/2		Garlic Clove; minced and mashed to a paste w/ 1/2 teaspoon s
1/3	c	Olive Oil
1	tb	Fresh Basil Leaves; minced

In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl wisk 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 cup.

This recipe is from "THE BEST OF GOURMET 1992."

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