Robbie Shelton 2 Sun-Dried Tomato halves
1 1/2 tb Balsamic Vinegar
1 1/2 tb Red-Wine Vinegar
1/2 Garlic Clove; minced and
-mashed to a paste w/ 1/2 -teaspoon salt 1/3 c Olive Oil
1 tb Fresh Basil Leaves; minced
In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl wisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil. Makes about 2/3 cup. This recipe is from "THE BEST OF GOURMET 1992."