Thursday, January 2, 2014

Tomato Vinaigrette

Happy New Year! Hope everyone had a good New Year's Eve. I was the only one in the house that made it to midnight...and woke up having contractions at 4 AM. I had inconsistent ones all day, hasn't turned into anything...yet. Kevin's birthday is on Saturday, so it would be kind of fun if baby Luke make's his entrance then.

We were supposed to drive to a friend's house about an hour away but decided it probably wasn't a good idea to go that far away from the hospital. She ended up coming over with their 5 year old and we had a really good afternoon just visiting and stuffing our faces with dips and appetizers. She made an amazing pizza dip that we had on melba toast and I did a buffalo chicken biscuit for the meat eaters and just buffalo biscuits for the rest of us. The kids played with play doh and painted. It was just a fun day, minus the contractions....

Last night we put together the bassinet. Cooper helped by handing us the screws and putting in the mattress. I think he's looking forward to the baby coming, but we will see how he really feels after about 2 days when the realizes the baby is here forever....

WELL, onto today's recipe...

I made this several years ago for the first time to have with a roasted veggie salad, that's my favorite salad to serve this on. But it is good on just plain lettuce as well. You can customize it by adding as much vinegar as you like, I like it on the tarter side.

I feel like this picture is majestic....


Tomato Vinaigrette

2 medium, ripe tomatoes, tops removed and quartered
3 tablespoons olive oil
Balsamic vinegar to taste, I usually do about 1/4 cup

Puree tomatoes with oil and vinegar in food processor or blender. Refrigerate until ready to use, keeps 3 or 4 days. 

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