3-4 large Ontario Field Tomatoes
2 cups red wine vinegar
Place vinegar in a small saucepot and bring to boil. Chop the tomatoes (you should have 4 cups and place in a glass (not metal) container or porcelain bowl: Pour hot vinegar cover bowl and set aside in a cool place (not inside the refrigerator) for 10 days. Strain the vinegar into a glass or porcelain bowl, pressing out some of the pulp. Pour vinegar into clean, sterilized bottles. Use when making Tomato Vinaigrette Dressing for salads.
Tomato Vinaigrette Salad Dressing
1/2 cup Tomato Vinegar (see Recipe)
1 cup olive or vegetable oil
1 small clove garlic, minced
1 tablespoon Dijon-style mustard
1 teaspoon dried oregano
Pinch of cayenne (hot) pepper
Salt and pepper to taste
Combine all ingredients in a glass bowl and whisk with a fork until blended. Cover bowl and keep dressing inside the ref, ready to use as dressing for tossed green salad.