18-Year Traditional balsamic ·
Basil Crush olive oil ·
Dressings ·
Dressings and Vinaigrettes ·
Featured ·
SELECT Delicate olive oil ·
Vinoso Vinegar ·
Fustini's Sundried Tomato Vinaigrette
Fustini's Sundried Tomato Vinaigrette
Submitted by Corporate Chef Andy Stewart
Dressings and Vinaigrettes
Ingredients
- 2-3 sun-dried tomatoes
- ¼ cup Fustini’s 18 Year Traditional balsamic
- 3 tablespoons Fustini’s Vinoso vinegar
- 2 cloves garlic
- 3 tablespoons Fustini's Basil Crush olive oil
- 3 tablespoons Fustini’s Delicate SELECT olive oil
- 2 tablespoons fresh basil, cut chiffonade style
Directions
- Place sun-dried tomatoes in small ceramic or metal bowl. Combine Fustini&rsquo,s 18 Year Traditional Balsamic Vinegar and Fustini&rsquo,s Vinoso Vinegar in a small sauce pan and bring just to a simmer, 2 to 3 minutes over medium heat. Pour the heated mixture over the sun-dried tomatoes and let steep for approximately 15 to 20 minutes to reconstitute the tomatoes and the vinegar has cooled.
- Place the cooled mixture, along with the reconstituted sun-dried tomatoes and the garlic into the cup of a blender and process until smooth. (If the mixture appears too pasty at this stage, add some cold water and process). With the blender running, slowly drizzle in the Fustini&rsquo,s Basil Olive Oil and Fustini&rsquo,s Single Varietal Olive Oil to emulsify the mixture. Remove the vinaigrette from the blender and stir in the basil.
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