You Might Be Missing Out on the Best Use of Tomatoes

I wait all year to make this recipe on repeat.

Tomato season is upon us, and with it comes tomato everything. I, for one, couldn't be happier. This versatile darling of the produce world helps us make rich sauces, tangy salads, stacked sandwiches, and casserole fillings all year round. But nothing is better than fresh tomatoes in summer. Pair them with basil and mozzarella, layer them in a BLT, or stuff them in a pie—there is no wrong answer. Though in preparing many of these dishes, you may be missing one of my favorite ways to use fresh tomatoes this time of year.

Turn Fresh Tomatoes Into Vinaigrette for the Perfect Dressing

When I make a beloved summer staple, tomato pie, I follow a tip that involves chopping the tomatoes and squeezing the excess liquid out so they dry out a bit and the pie doesn't become soggy during baking. In the process, I collect a good amount of tomato juice. And when the tomatoes are in peak season, that leftover juice is too good not to use for something else. Once the fruit has been pressed, drained, and strained, I'm left with a rose-colored elixir that is beyond flavorful. So, what's the best way to use it? My go-to is a simple tomato vinaigrette.

Tomatoes, with a balance of tart yet sweet acidity, lend themselves perfectly to vinaigrette. Adding red wine or champagne vinegar enhances the nuanced flavors, and combining everything with olive oil, salt, and herbs rounds out a dressing that is an ideal match for greens, pasta dishes, or extra tomato-y tomato salads.

Of course, it's delicious to use the whole tomato in such dressings, like in these recipes on site for a simple blender tomato vinaigrette or a more herbaceous tomato-herb version that features diced tomatoes. But what I love about using straight tomato juice is that there are no bitter seeds or chewy skins to contend with. Plus, it's beyond easy to whisk together, no blender needed.

How to Make Tomato Vinaigrette

Opt for the ripest fruit you can get. Heirloom or beefsteak are nice and juicy, but any garden variety will do. If using juice, I recommend straining it first for best results. If using whole, I recommend seeding the tomatoes and either chopping finely or blending up (and straining) to get the fullest tomato notes. Once you have about a cup, make a basic vinaigrette. My ratio is:

• 1 cup fresh tomato juice

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• Salt and pepper, to taste

• Chopped herbs, to taste

You can add a dash of honey if you need to sweeten the deal and personalize the herbs to your liking. I most often add freshly chopped basil, thyme, and oregano. Dried Italian seasoning works in a pinch as well. Combine everything in a screw-top jar or dressing container and shake before use until the ingredients are emulsified enough to pour on top of your dish of choice. It lasts a few days in the fridge if you don't finish it right away.

Salad (and summer) has never tasted so good as it does with a zesty tomato dressing. Now, if you'll excuse me, I'm off to the market to restock so I can get my Caprese, tomato galette, and vinaigrette started.

Read the original article on All Recipes.