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  Sebastian’s Tomato Caper Vinaigrette



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3 tomatoes, about a pound
1 cup white or apple cider vinegar
1 Tablespoon Dijon mustard
1/4 teaspoon each salt and finely-ground pepper
1-1 1/2 cups olive oil
1/2 cup red pepper, finely diced
1/2 cup red onion, finely diced
1/4 cup capers, divided

Prepare tomatoes by blanching in boiling water and shocking in ice water.
Remove skins, finely chop and set aside in a bowl.
Cut tomatoes in half, squeeze seeds into bowl with skins. Finely dice tomato and set aside.
In a large skillet, cook tomato skins and seeds with vinegar, mustard, salt and pepper until reduced by half.
Pour into a deep bowl and set aside to cool to room temperature.
Use a whisk to gradually beat olive oil into cooked tomato-vinegar mixture until incorporated.
Taste emulsification after adding 1 cup olive oil and whisk in remaining oil as needed to achieve the taste balance desired.
Coarsely chop half the capers and add to emulsification with chopped tomato, red pepper, red onion and whole capers.
Taste again and adjust seasoning as needed.

Copyright © 2016 Stefanie Samara Hamblen