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

Tomato plate Spoon it over.

Keep the tomato chunks visible. It's the bright flavor.

Rice bowl Spoon it on top.

Over sliced steak or salmon, with cucumber.

Wild salmon Thin it.

Stir in a little more olive oil so it drizzles rather than sits.

Tomato toast Leave it rustic.

Spoon it on thick, with burrata or an egg.

Black beans Let it sit.

Spoon over beans and give them a few minutes. They absorb the vinegar and oil.