- 2 ripe tomatoes, roma or regular (Roma will give you more tomato meat and less seeds)
- 1 shallot,finely chopped
- 3 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1/2 Teaspoon minced garlic
- 1 Teaspoon salt
- 1 Teaspoon sugar
Cut the tomatoes into pieces and place them into a mesh strainer with a bowl underneath it.. Using the back of a tablespoon press on the tomatoes until all that's left in the strainer are the skins of the tomatoes. Discard the skins. To the bowl of tomato juice and bits add the chopped shallots, red wine vinegar, garlic salt and sugar. Whisk to combine. Pour the olive oil into the bowl in a slow steady stream while whisking. Whisk until all ingredients are well combined. Serve immediately or cover and refrigerate for later. If using later, give it a good whisk before serving.