≡   Categories
Ashburn
Empty
Sun-Dried Tomato and Basil Vinaigrette
Ingredients:

1/2 cup sun-dried tomato halves, coarsely chopped (see Notes)
1 cup boiling water
1/2 cup (packed) basil leaves
1 garlic clove
2 tablespoons plus 1 teaspoon red wine vinegar or balsamic vinegar
1 cup extra virgin olive oil
1/2 teaspoon sea salt
Freshly ground black pepper, to taste

Instruction:

Place the sun-dried tomatoes in a small bowl. Pour the boiling water over the dried tomatoes to soften, 10 to 15 minutes. Remove the tomatoes, reserving the tomato water. In a blender or food processor, combine the tomatoes, basil, garlic. vinegar, and 6 tablespoons of the tomato water or plain water and pulse until smooth. With the motor on low, slowly add the oil and blend until the dressing is well blended. Season with the salt and pepper.

Source: www.cookstr.com