Supper's Baby Tomato Salad with Buttermilk Basil Dressing [Philly Homegrown]

Ingredients

• 1 quart(s) Heirloom cherry tomatoes
• 1/2 cup(s) buttermilk
• 3 tablespoon(s) mayonnaise
• 1 cup(s) sour cream
• 3 tablespoon(s) red wine vinegar
• 1 clove(s) garlic chopped
• 1/2 teaspoon(s) cayenne
• 1/2 teaspoon(s) celery seeds
• 1/2 teaspoon(s) sugar
• 1 shallot (small) chopped
• 1/2 teaspoon(s) honey
• 1 lemon, juice of
• 1 basil bunch blanched and chopped fine
• salt and pepper to taste

Preparation

1. ut tomatoes into wedges or halves, season with salt and pepper and place in a metal bowl in the freezer for 15 minutes.


2. Add all remaining ingredients in a blender and blend on high speed until smooth. Strain dressing into a small bowl and chill for a few minutes.


3. Remove tomatoes from freezer and douse with chilled buttermilk dressing to taste. Add additional cayenne, salt and pepper to taste. Plate and enjoy.