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Chunky Tomato Vinaigrette

Yield 2 cups


  • 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

How to Make It

  1. 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.

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

Low-Fat, High-Flavor Cookbook