With that one tomato, I’m going to try this Tomato Vinaigrette recipe from Emily Nunn of The Department of Salad. She adapted the recipe from “Williams-Sonoma Cooking at Home.” I’ve still got two red onions from past boxes, so I’ll put part of one to good use here.
Ingredients:
1 large ripe tomato, peeled, seeded, minced 2/3 cup olive oil 1/2 cup red wine vinegar 1/4 cup finely minced red onion Salt and freshly ground pepper to taste
Preparation:
Makes about 2 cups
From Emily: “I peel my tomatoes by spearing them with a fork and holding them over the flame of my stove, turning frequently until the skin just blackens and blisters; it will slip right off. To seed them, cut them in half crosswise, then poke your finger into each little seed compartment and flip out the seeds. This doesn’t have to be perfect, and it’s also okay if you cook your tomato a tiny bit in the peeling process. No stressing!”
Add all the ingredients to a large jar with a tight-fitting lid and shake it up. Taste and adjust seasonings. Let this dressing sit for an hour or so if you can before using. Let it come to room temp before using it after refrigerating it—otherwise it will be gloppy.