MICHEL ROUX'S TOMATO VINAIGRETTE

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Michel Roux's Tomato Vinaigrette image

Vinaigrettes aren't just for salads: Use this tomato-based mix from chef Michel Roux's "Sauces" cookbook as a light pasta topping. Also Try:Classic Vinaigrette, Roquefort Vinaigrette

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Number Of Ingredients 6

2/3 cup tomato juice, preferably fresh squeezed
3 tablespoons olive oil
3 tablespoons sherry-wine vinegar
1 tablespoon plus 2 teaspoons chopped fresh basil or cilantro leaves
Coarse salt
Cayenne pepper

Steps:

  • Whisk together tomato juice, olive oil, vinegar, and basil in a medium bowl until well combined. Season with salt and cayenne pepper. Vinaigrette may be kept refrigerated, in an airtight container, for up to 2 days.

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