Smoked Tomato and Bacon Vinaigrette
You’ll never want store-bought salad dressing again once you’ve tried this super savory, smoky homemade variety. Bonus points: it’s gluten-free.
Garlic Clove, minced
Red Wine Vinegar
Smoked Paprika (optional)
Salt and Pepper
Add bacon to pan set over medium high heat. Cook, turning frequently, until crisp. Let drain on plate lined with paper towel, then crumble.
Add shallot and garlic to hot bacon grease and cook until crisp, 1-2 minutes. Remove from pan and let drain on paper towels.
Cut tomatoes in half; remove core and seeds. Grill over medium-high heat (about 500˚F) for 5 minutes, or until lightly charred.
Add tomatoes, vinegars, water and paprika to blender. Blend on high until smooth - about 1 minute. With motor still running, drizzle in olive oil. Pour into pint-sided jar or other storage container. Stir in bacon, shallots, and onions.
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