Tomato Vinaigrette

For this salad dressing, a ripe tomato is de rigueuer. It’s perfect spooned over sliced tomatoes and feta cheese, spinach salad, or mixed greens.

1 small tomato (4 ounces), peeled and coarsely chopped

1 small shallot, cut in half

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard with seeds

1 teaspoon chopped fresh oregano

1 teaspoon sugar

1⁄4 teaspoon salt

1⁄4 teaspoon ground black pepper

• In blender, combine tomato, shallot, oil, red wine and balsamic vinegars, mustard, oregano, sugar, salt, and pepper; puree just until smooth.
• Transfer to small bowl or jar. Cover and refrigerate up to 1 day.

Makes about 1 cup.

Prep: 15 minutes