Tomato Herb Vinaigrette

One jar. A week of flavor.

Make one jar

2 ripe tomatoes, roughly chopped
3 tbsp olive oil
1 tbsp sherry vinegar
Flaky salt
Optional: 1 small garlic clove, finely grated

Combine the tomato, olive oil, sherry vinegar, salt, and optional garlic in a bowl. Stir once. Taste and adjust — more vinegar if it needs brightness, more oil if it needs body. Leave it rough. Tear in basil when you use it.

Refrigerate promptly. Add fresh basil when serving.

Use it this week

Rice bowl Spoon it.

Keep the tomato chunks visible. The texture belongs on top.

Salmon or chicken Thin it.

Stir in a little more olive oil or vinegar. It should drizzle rather than sit.

Burrata or sourdough Leave it rustic.

Use it as-is with larger tomato pieces. Spoon generously and let it pool.

Pasta Fold it in.

Add after the heat is off. Toss until the pasta is coated, then let it rest for a minute.

White beans Let it sit.

Spoon over beans and give them a few minutes before eating. They absorb the vinegar and oil as they sit.