Chunky Tomato Vinaigrette

Oxmoor House
2 cups


+ Add To Shopping List
1 1/4 pounds tomatoes, peeled, seeded, and finely chopped (about 1 1/2 cups)
1/4 cup minced green onions
1 tablespoon chopped fresh basil
1 teaspoon minced fresh thyme
3/4 teaspoon minced fresh oregano
3/4 teaspoon minced fresh marjoram
1/8 teaspoon freshly ground pepper
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon sugar


Combine first 7 ingredients in a medium bowl; toss well. Combine vinegars, oil, and sugar, stirring well with a wire whisk. Pour over tomato mixture; toss gently. Let stand at room temperature 1 hour.

Serve with pasta, poultry, or fish, or use in marinades for poultry or vegetable salads.

Created date

October 2003