- 1 large vine-ripened tomato (about 1/2 pound), seeded and chopped
- 1 1/2 tablespoons finely grated peeled fresh gingerroot
- 1 tablespoon tomato paste
- 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil
- In a blender, blend together all ingredients except oil until smooth. With motor running, add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving.