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Tomato Vinaigrette

Use this recipe to dress our Individual Egg Souffles with Frisee Salad. Fresh oregano can be substituted for the marjoram.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, May 1997


  • 3 plum tomatoes (8 ounces), cut into quarters
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sherry-wine vinegar
  • 2 teaspoons finely chopped fresh marjoram
  • 1 1/2 tablespoons extra-virgin olive oil


  1. Place the tomatoes in a food processor, and puree. Pass the tomato puree through a fine strainer into a small bowl. Whisk in the salt, pepper, mustard, vinegar, and marjoram. Slowly whisk in the olive oil. Just before serving, toss into the salad. Serve with the Individual Egg Souffles.

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