1/2 pound of Roma-style tomatoes (2 average-sized), seeded and chopped

2 tsp. finely grated, peeled, fresh gingerroot

2 T. double strength chicken broth

1 large garlic clove, finely minced

2 T. balsamic vinegar

2 T. red wine vinegar

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 C. extra-virgin olive oil

Salt and pepper to taste

 

In a blender, blend together the tomatoes, gingerroot, chicken broth, garlic clove, balsamic vinegar, red wine vinegar, salt and pepper. With motor running add oil in a stream; blend until emulsified (the mixture will appear creamy and slightly thick. Vinaigrette may be made 1 day ahead and chilled, covered. Bring the vinaigrette to room temperature and whisk before serving. Makes about 2 C..