Warm tomato vinaigrette by Temple Perrotta

Warm tomato vinaigrette by Temple Perrotta

Sammarzano tomatoes
½ cup EVO
1 tbsp balsamic vinegar
salt and pepper q.b.
peel and seed the tomatoes, dicing the filets; finely chop the garlic; in a small saucepan, heat the oil with the garlic until the garlic starts to change color; remove from heat and add the chopped tomatoes, the vinegar and salt and pepper and whisk. Toss over fresh tender salad leaves and eat while still warm.


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