You may also like
Categories:
grapeseed oil grapeseed oil cherry tomatoes garlic shallot sherry wine vinegar extra-virgin olive oil Italian parsley
Viewed: 65 - Published at: 4 years agoIngredients
- 12 cup grapeseed oil
- 1 tablespoon grapeseed oil
- 1 cup cherry tomatoes
- 1 medium garlic clove, coarsely chopped
- 1 medium shallot, coarsely chopped
- 2 tablespoons sherry wine vinegar
- 14 cup extra virgin olive oil
- 1 tablespoon Italian parsley, finely chopped fresh (or chives)
Method
- Heat 1 tablespoon of the grapeseed oil in a small frying pan over medium-high heat.
- Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes.
- Stir in garlic and shallot, and cook until slightly softened, about 1 minute more.
- Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and puree with an immersion blender.
- Slowly add remaining 1/2 cup grapeseed oil and olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated.
- Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.
