Makes 3/4 cup Difficulty
2 tomatoes 2 Tablespoons red wine vinegar 1 Tablespoon olive oil 1 teaspoon dried oregano 1 clove garlic, minced Salt and pepper to taste
Blanch tomatoes for 1 minute in boiling water, remove. Cool under cold water and remove skins. Cut tomatoes in half and remove seeds. In a food processor, process until mixture becomes juice. Add remaining ingredients to tomato juice and whisk until blended.
This vinaigrette can be stored in a tightly covered jar for up to 2 days.