3 tablespoons oven-dried tomato -- broken into small pieces 2 tablespoons capers 3 tablespoons roughly chopped green onion 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 tablespoon grated fresh Parmesan cheese 1/2 teaspoon oven-dried basil 1/4 teaspoon oven-dried rosemary Salt and freshly cracked black pepper -- to taste 1 teaspoon sugar 1/2 cup olive oil
Preparation
Finely chop tomato, capers and onion in blender or food processor. Add vinegar, mustard, cheese, basil, rosemary, salt and pepper, and sugar. Process for 15 seconds. While machine is running, add olive oil in a slow, steady stream. Process until well blended and emulsified. Serve immediately or chill. ____________________
Tomatoes (Plum, Roma) Preparation: Halve, remove seeds. Place tomatoes skin side up on rack. Prick skins. Approximate Drying Time at 140ºF: 12-18 hrs. Test for Doneness: Tough to crisp.
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Basil Preparation: Cut leaves 3-4" from top of plant just as buds appear. Rinse leaves in cold water. Approximate Drying time at 140ºF: 1-3 hrs. Test for Doneness: Brittle and crumbly.
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Rosemary Preparation: Rinse in cold water. Approximate Drying Time at 140ºF: 1-3 hrs. Test for Doneness: Brittle and crumbly.
Serving Ideas : This dressing is best on distinctive, full-flavor greens and lettuces such as mesclun, endive, arugula and radicchio.
