Recipe: Thick and Rich Dried Tomato Vinaigrette (blender or food processor)

THICK AND RICH DRIED TOMATO VINAIGRETTE

3 tablespoons oven-dried tomato,* broken into small pieces
2 tablespoons capers
3 tablespoons roughly chopped green onion
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon grated fresh Parmesan cheese
1/2 teaspoon oven-dried basil**
1/4 teaspoon oven-dried rosemary**
Salt and freshly cracked black pepper (to taste)
1 teaspoon sugar
1/2 cup olive oil

Finely chop tomato, capers and onion in blender or food processor. Add vinegar, mustard, cheese, basil, rosemary, salt and pepper, and sugar. Process for 15 seconds. While machine is running, add olive oil in a slow, steady stream. Process until well blended and emulsified. Serve immediately or chill.

*TO DRY TOMATOES (PLUM, ROMA):
Preparation: Halve, remove seeds. Place tomatoes skin side up on rack. Prick skins.
Approximate Drying Time at 140 degrees F: 12-18 hours.
Test for Doneness: Tough to crisp.

**TO DRY BASIL:
Preparation: Cut leaves 3-4-inchese from top of plant just as buds appear. Rinse leaves in cold water.
Approximate Drying time at 140 degrees F: 1-3 hours.
Test for Doneness: Brittle and crumbly.

**TO DRY ROSEMARY:
Preparation: Rinse in cold water.
Approximate Drying Time at 140 degrees F: 1-3 hours.
Test for Doneness: Brittle and crumbly.

Makes 1 cup dressing
Source: Jenn Air