This dressing is adapted from a recipe in Samin Nosrat’s Salt Fat Acid Heat.  I made it to dress panzanella and it turned out very well.  The main change I made from the original was to use cherry tomatoes as the source for the tomato, and instead of grating them, I chopped them in a food processor and then extracted all the juice I could using a food mill and a strainer.

2 Tbs. diced shallots

2 Tbs. red wine vinegar

1 Tbs. balsamic vinegar

6 oz. cherry tomatoes, quartered and blitzed in a food processor

4 basil leaves, chopped

¼ cup extra virgin olive oil

1 clove garlic, smashed

1/8 tsp. salt (plus more to taste

Macerate the shallots in the vinegars in a small bowl for 15 minutes.

Extract all the juice possible from the blitzed cherry tomatoes using a food mill, strainer, etc.  I got about 3 fl. Oz.

In a salad dressing container, combine the macerated onions, vinegars, tomato juice, basil, olive oil, garlic, and salt.  Check for seasoning and tartness.  Allow to sit for at least 10 minutes before using.  (Discard the garlic clove before serving.)