This week we showed how even the most time-crunched person can prepare a couple of simple items early in the week and enjoy them in a variety of different ways throughout the rest of the week. We featured Nancy’s Tomato-Basil Dressing from her cookbook. It is such a versitile sauce and the recipe is especially delicious this time of year when tomatoes are at their peak. This dressing can be used as a dip with crudite, as a sandwich spread, a salad dressing or as a marinade for fish or shellfish.
I hope you will take the time to taste and savor Chef Nancy’s wonderful tomato dressing before the summer season slips away.
Fresh Tomato Basil Dressing:
1 Large Ripe Tomato, seeded
1/4 Cup Fresh Parsley, chopped
2 TBSP Fresh Basil, chopped
1/4 Cup Balsamic Vinegar
1/2 Cup Light Mayonnaise (I like the Kraft Light Olive Oil Mayo)
1 TBSP Dijon Mustard
2 Garlic Cloves, grated
2TBSP Extra Virgin Olive Oil
Sea Salt and Fresh Cracked Black Pepper to taste
Step I: In a food processor, puree all the ingredients except for the Oil, Salt and Pepper.
Step II: With the processor running, add the oil slowly and S & P to taste.