Vinagreta de Tomate

Name: Vinagreta De Tomate
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (600 ml)
Cuisine: Mediterranean
Ingredients: 6 tomates en rama maduros Tomato; 1 diente Garlic; 2 chalotas Shallot; 1 sopera de mostaza de Dijón (15 ml) Dijon Mustard; 10 cl. de vinagre de jerez (100 ml) Sherry Vinegar; 70 g. virgen extra Olive Oil; 2 tallos picados (25 gr.) (25 g) Basil; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Martín Berasategui recipe. Not affiliated with, sponsored by, or endorsed by Martín Berasategui.

Vinagreta De Tomate from a three-star kitchen.

Ratio

Dijon Mustard 15 mlSherry Vinegar 100 mlOlive Oil 77 ml

Ingredients

Tomato — 6 tomates en rama maduros
Garlic — 1 diente
Shallot — 2 chalotas
Dijon Mustard — 1 sopera de mostaza de Dijón (15 ml)
Sherry Vinegar — 10 cl. de vinagre de jerez (100 ml)
Olive Oil — 70 g. virgen extra
Basil — 2 tallos picados (25 gr.) (25 g)
Salt — to taste
Pepper — to taste

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Basque chef with more Michelin stars than any other Spanish chef; his flagship in Lasarte-Oria has held three stars since 2001.

Originally published as Vinagreta de Tomate.

Adapted from a Martín Berasategui recipe (Martín Berasategui / EITB Robin Food).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Martín Berasategui / EITB Robin Food (published as “Vinagreta de Tomate”). Full citation lives in Provenance.