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Tomato Vinaigrette

Vinaigrettes aren't just for salads: Use this tomato-based mix from chef Michel Roux's "Sauces" cookbook as a light pasta topping. Also Try: Classic Vinaigrette, Roquefort Vinaigrette

  • Servings: 6
Tomato Vinaigrette

Source: The Martha Stewart Show, October 2010


  • 2/3 cup tomato juice, preferably fresh squeezed
  • 3 tablespoons olive oil
  • 3 tablespoons sherry-wine vinegar
  • 1 tablespoon plus 2 teaspoons chopped fresh basil or cilantro leaves
  • Coarse salt
  • Cayenne pepper


  1. Whisk together tomato juice, olive oil, vinegar, and basil in a medium bowl until well combined. Season with salt and cayenne pepper. Vinaigrette may be kept refrigerated, in an airtight container, for up to 2 days.


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