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Grilled Tomato Vinaigrette

Jane Rodmell
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Ingredients
  

  • 1 plum tomato
  • ½ cup extra-virgin olive oil
  • ½ tsp ground cumin
  • pinch cayenne
  • ¼ tsp salt
  • black pepper
  • ¼ cup balsamic vinegar or half lemon juice, half vinegar

Instructions
 

  • Cut the tomato in half and rub with a little of the oil and salt and pepper. Set on grill over low heat for about 10–12 minutes, turning once.
  • Peel blackened skin off tomato and squeeze out seeds. You should have about 1 tbsp of pulp.
  • Add cumin, cayenne, salt, and a few grinds of pepper to the pulp and pound to a paste. Whisk in vinegar and remaining oil.
Keyword dressing, tomatoes
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