Yield: Yields about 2/3 cup.
This vinaigrette is a wonderful way to use up the tomato-infused olive oil left over after you make a batch of Slow-Roasted Summer Tomatoes, but if you don’t have roasted tomato oil on hand, it’s also quite good using all olive oil. Drizzle it on grilled fish or steamed green beans, or toss it with mixed greens, fresh corn, and diced roasted tomatoes for a delicious salad.
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This is a great way to use up the leftover oil from the roasted tomato recipe. I used this on a green salad. Very tasty.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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