Speaker: Alright, there we are beautiful roman tomatoes. Now, this original recipe called for splitting and roasting these in the oven for five hours to concentrate the flavors and then we made a purée and then we made a vinaigrette and man it was a lot of work. So I basically turn this really delicious recipe into a little minute deal here, the taste the same. Five hours after schedule. So this takes about five minutes. The key is, the three or four ingredients we put at the beginning to stimulate the original recipe that you read about on the blog today. So that was about a tablespoon of double concentrate tomato paste, I am using a really high quality, imported Italian tomato paste. It's also a very high quality balsamic vinegar about a tablespoon.
Alright, they are good stuff, nice, thick, delicious, rich that's a tablespoon of rice vinegar and about a half of teaspoon of Dijon mustard that's going to give it just a little extra bit of acid and depth of flavor and also help emulsify it, alright, and we are going to mix that together. Those few ingredients basically stimulate the original recipe that took like I said about six hours and it was delicious, but so is this and I can't tell the difference. So we have got a current state you read about that today. I get the old wet paper towel ring trick, this keeps the bowl steady on the table and since I have about three tablespoons of acid, I am going to drizzle in and whisk in slowly about six twice as much of six tablespoons of olive oil.
So again, if you like your dressings or your vinaigrettes a little sharper, put in less oil. If you like it not as sharp, put a little more, but that's up to you. So I am going two to one here, and as long as you start slow, at the end you can pretty much drizzle it in pretty quickly. The only reason I needed my blender is because I didn't want it to get dirty, but that works also. Little bit fresh, brown, black pepper, nice bing pinch of salt. Big mistake a lot of home cooks make, they don't add salt to their dressings. Alright, you got to season and there it is, beautiful thick, beautiful rich, brick red color, really nice stuff okay. Now, what I really like doing is keeping this in a squeeze bottle, you can shake it up, even if it wasn't fully emulsified. There is my roasted tomato balsamic brushchetta. That looks like a monkey playing drums. No I don't know. It looks like something that would be delicious next to a piece of grilled perch and sorry roman tomatoes we didn't need you this time. We will make it up to you. Anyway, enjoy!
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