Early Tomato Vinaigrette

Directions

1. Cut the tomato in half, scoop out seeds and grate with a box grater, starting with the cut side of the tomato against the grate.
2. On your cutting board, sprinkle minced garlic with coarse salt and mash it into a paste using the flat edge of your knife. Whisk together garlic paste, 1/3 cup of tomato pulp, basil and vinegar. Season with black pepper.
3. While whisking, drizzle olive oil into the vinegar mixture to form a creamy emulsion. Season to taste with salt, pepper and more vinegar and olive oil.