- 1 cup chopped seeded plum tomatoes
- 1 cup (packed) coarsely chopped fresh basil
- 1/4 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves
- 1 cup olive oil
- Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)