1 large ripe tomato, quartered (or roughly 3/4 cup cherry tomatoes)
1 clove garlic
2 tbsp red wine vinegar
3 tbsp olive oil
Salt to taste
Combine the tomato and garlic in a food processor and pulse until smooth.
Add the oil and vinegar. Pulse to combine.
Salt to taste.
If you’d like, add black pepper or crushed red pepper flakes to taste.
I like this dressing best at room temperature, so just leave it out on the counter if you’ll be using it within an hour or two. Otherwise, store this tomato vinaigrette in a jar or bottle with a lid in the refrigerator for up to a week. Fresh garlic will become more pungent the longer it sits, so be aware of that.