Rating: 3.25 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 4 Ratings

Substantial and simple, this dressing does wonders for vegetables and quick-cooking weeknight staples like chicken breasts, as well as hearty grains.

Martha Stewart Living, March 2009

Gallery

Recipe Summary test

Yield:
Makes 1 1/4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet on medium heat. Add tomatoes, and cook, swirling pan often, until skins are blistered, about 5 minutes.

    Advertisement
  • Stir in garlic, red wine, and balsamic vinegar, and cook until liquid reduces by half and tomatoes are soft, about 5 minutes. Stir in sugar, salt, and red-wine vinegar, and cook for 1 minute. Serve immediately, or cover, and refrigerate for up to 2 days. (Warm over low heat before using.)

Cook's Notes

A welcome change from the expected vinaigrette, this warm dressing comes together quickly in a skillet.

Variations

The hearty dressing turns plain vegetables into satiating sides. Try it with roasted fennel, or drizzle it over steamed vegetables.

Advertisement

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1