Recipe for Tomato-Basil Vinaigrette

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Yield:

Ingredients:

Amount	Ingredient
1 cup	chopped seeded plum tomatoes
1 cup	coarsely-chopped fresh basil - (packed)
1/4 cup	red wine vinegar
2 tbl	balsamic vinegar
1 tbl	Dijon mustard
2 x	garlic cloves
1 cup	olive oil
	Salt to taste

Instructions:

Instructions: Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

This recipe yields about 2 cups.

Comments: At the restaurant, this vinaigrette is also used as a marinade for grilled chicken.

Yield: 2 cups

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