1/4 cup extra-virgin olive oil
3 Tbs. roasted tomato oil
2 Tbs. sherry vinegar
Finely grated zest of 1 small lemon (about 1 tsp.)
1/4 tsp. Dijon mustard
1/4 tsp. kosher salt
Freshly ground black pepper (about 6 grinds)
Large pinch granulated sugar
3-inch sprig fresh thyme
3-inch sprig fresh rosemary
1/2 clove garlic

Description

This Vinaigrette Is A Wonderful Way To Use Up The Tomato-infused Olive Oil Left Over After You Make A Batch Of Slow-Roasted Summer Tomatoes, But If You Don't Have Roasted Tomato Oil On Hand, It's Also Quite Good Using All Olive Oil. Drizzle It On Grilled

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