Frank Stitt’s Soutnern Table
Makes 2 cupa
This goes well on grilled chicken, fish or vegetables
2 pounds of ripe tomatoes, cored, halved and seeded if you like
Olive oil for brushing
1 shallot, finely minced
1 tbs. cider vinegar
1 tbs. balsamic vinegar
Kosher salt and freshly group black pepper to taste
5 tbs. olive oil
¼ cup basil leaves, tinly slivered
Light or grill and char the tomatoes, brushing them with olive oil and putting them on the grill skin down.
Transfer them to a food processor and process until smooth.
Transfer the puree to a medium bowl.
All the shallot, vinegars, and salt and pepper and whisk until incorpprated.
Slowly add the olive oil in a thin stream whisking until emulsified.
Add the basil just before using
Will keep three days