You'll need

  • 1 cup cherry tomatoes
  • 1 cup medicated olive oil, plus 3 Tablespoons unmedicated
  • 1/2 cup red wine vinegar
  • 1 Tbsp Dijon
  • 2 tsp Salt
  • 1 tsp pepper

Canna-Oil Tomato Vinaigrette

4 servings Minutes: 10 1 Star2 Stars3 Stars4 Stars5 Stars Loading...

Lovely long summer nights mean for a happy nightshade family. This vinaigrette is one of the easiest to make and should give you just the right amount of Strain!

Let’s get cooking!

STEP 1

In a large saute pan heat up your unmedicated olive oil and toss in your tomatoes in to the cold pan. **If you toss them in when the pan is hot you will be subject to napalm grenades of grease splatter**

STEP 2

Heat the pan to medium high and allow the tomatoes to get some color on them.

STEP 3

Once they are blistered, turn off the heat and allow to come to room temperature.

STEP 4

When they have cooled off, place them in your blender bucket with the red wine vinegar and puree.

STEP 5

Once this is nice and smooth, add the mustard and slowly drizzle in the Medicated Olive Oil fo shizzle. Season with salt and pepper.

STEP 6

Enjoy this vinaigrette on everything from burgers to salads.

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