Ingredients

• 1 large vine-ripened tomato (about 1/2 pound), seeded and chopped
• 1 1/2 tablespoons finely grated, peeled, fresh gingerroot
• 1 tablespoon tomato paste
• 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• 3 tablespoons balsamic vinegar
• 1/2 cup extra-virgin olive oil
• Salt and pepper

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Instructions

1. In a blender blend together all ingredients except oil until smooth. With motor running add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving.;