Smoked Tomato and Bacon Vinaigrette
As always, I used Jones Dairy Farm bacon in this dressing. I first tried it last fall and it's so good that I can't bring myself to buy any other brand: it's thick-cut with the perfect balance of smoke and salt. My little brothers now refer to it as "that really good bacon." It can be a little tricky to find, but Jones luckily has a really great [product locator |https://www.jonesdairyfarm.com/shopping/store-locator" target="_blank" rel="nofollow]on their site that will guide you in the right direction.
Servings 16
Calories 70kcal
Ingredients
- 3 slices bacon preferably Jones Dairy Farm Applewood Smoked Bacon
- 1 shallot minced
- 1 garlic clove minced
- 6 plum tomatoes
- 2 tablespoons balsamic vinegar
- 4 tablespoons red wine vinegar
- ¼ cup water
- ⅛ teaspoon smoked paprika optional
- ⅓ cup olive oil
Instructions
- Add the bacon to a pan set over medium-high heat. Cook, turning frequently, until crisp. Let drain on a plate lined with a paper towel, then crumble. Add the shallot and garlic to the hot bacon grease and cook until crisp – 1-2 minutes. Remove from the pan and let drain on paper towels.
- Cut the tomatoes in half; remove the core and seeds. Grill over medium-high heat (about 500ºF) for 5 minutes, or until lightly charred.
- Add the tomatoes, vinegar, water, and paprika (if using) to a blender container. Blend on high until smooth – about 1 minute. With the motor running, drizzle in the olive oil. Pour into a pint-sized jar or another storage container. Stir in the bacon, shallots, and onions.
Nutrition
Calories: 70kcal | Protein: 1.9g | Fat: 5.8g | Fiber: 0.5g