“Our souls knead poetry.”
Love this recipe because it’s tweakable and because it can be used on both veggies and mild meats. Haven’t tried it on beef but the future looks bright for such an attempt.
2 T olive oil
1 T tarragon vinegar OR 1 T red wine vinegar with 1 t basil
2 t pasta sauce
Whisk the oil and vinegar together. Add the pasta sauce. Whisk for a few more beats.
Did you notice? The oil and vinegar are a 2 to 1 ratio. The pasta sauce is just slightly less than the amount of vinegar, because three teaspoons equal one tablespoon. But you knew that.
What I’m getting at – It doesn’t take a degree in math to make a larger batch of this dressing if you’re using it for a larger purpose. The amount you get from the above recipe is just right tossed into a salad for two. Or just right for a drizzle over grilled chicken or veggies.
I love the flecks of tomato in this vinaigrette. I also love this vinaigrette on chicken!
Marinate overnight or for at least 4 to 6 hours. Then they’re ready for the grill, or if you’re having some important friends over, the grille.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.