Smoked Tomato and Bacon Vinaigrette
Appetizer Ideas for Bacon
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.
Ingredients
Amount / Quantity | Ingredients |
---|---|
3 slices | |
1 | Shallot, minced |
1 | Garlic Clove, minced |
6 | Plum Tomatoes |
2 tablespoons | Balsamic Vinegar |
4 tablespoons | Red Wine Vinegar |
1/4 cup | Water |
1/8 teaspoon | Smoked Paprika (optional) |
1/3 cup | Olive Oil |
Salt and Pepper |
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Directions
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Add bacon to pan set over medium high heat. Cook, turning frequently, until crisp. Let drain on plate lined with paper towel, then crumble.
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Add shallot and garlic to hot bacon grease and cook until crisp, 1-2 minutes. Remove from pan and let drain on paper towels.
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Cut tomatoes in half; remove core and seeds. Grill over medium-high heat (about 500˚F) for 5 minutes, or until lightly charred.
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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.