Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Robbie Shelton
2 Sun-Dried Tomato halves
1 1/2 tb Balsamic Vinegar
1 1/2 tb Red-Wine Vinegar
1/2 Garlic Clove; minced and
-mashed to a paste w/ 1/2
-teaspoon salt
1/3 c Olive Oil
1 tb Fresh Basil Leaves; minced

In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3
minutes, or until they are tender, drain them, and mince them. In a
bowl wisk together the tomatoes, the vinegars, and the garlic paste,
add the oil in a stream, whisking, and whisk the vinaigrette until it
is emulsified. Stir in the basil. Makes about 2/3 cup.

This recipe is from "THE BEST OF GOURMET 1992."

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