Tomato Vinaigrette for the Grill

A sudden spike in temperatures this weekend was a bit much.  Nothing like turning the furnace off one day and the AC on the next (sigh).  So with the heat we use our grill as much as we can.  My herbs are just getting started so I thought I would make a different sauce for our grilled meats (in this case, salmon).

No, I don’t have any fresh ripe tomatoes in my garden….yet.  But I do have a nice supply of my “sun” dried tomatoes from last year in my refrigerator.  If you let the jar warm up, it looks like this.

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These were made with grape tomatoes, so they have a wonderful sweetness that really comes through in the dishes you put them in.  I decided to use them for my grill sauce along with some dried herbs and spices.  The flavor is a great combination of the tomato with coriander, black pepper, lemon and dill. It only takes a couple of minutes in your food processor and your ready to serve it up!

We had this tonight over grilled salmon and served with garlic marinated broccoli, one of our favorite broccoli recipes, which pairs very well here.

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When summer finally does arrive, I make this dish with fresh tomatoes and dill, but I have to admit that I almost like this one better.  It sure beats having to do without.  My husband says this would be good on any meat and I can’t argue with him….when he’s right.

You’ll need:

Juice of one big lemon

2 tbs fresh dill or 1 tbs dried dill weed

2 tsp kosher salt (table salt will do)

1 tsp black peppercorns

1 tsp coriander seeds

1 large garlic clove, peeled and cut into smaller pieces

1 1/2 inch thick slice of red onion, broken into smaller pieces

2 tbs white or red wine vinegar

1/4 cup of sun dried tomatoes (with their oil)

or 3 medium tomatoes, chopped and 2-3 tbs of olive oil

Place all the above ingredients in your food processor and process until you have a semi smooth sauce.  Let the flavors mingle while you prepare your favorite grill meat or seafood.  Refrigerate any remaining sauce.  Enjoy!

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