Tomato – Balsamic Vinaigrette

1 Tbsp grainy Dijon mustard

3 cloves garlic

1-4 Tbsp balsamic vinegar

¼ cup red wine vinegar

Salt and freshly ground black pepper

½ cup extra virgin olive oil

1 Tbsp minced fresh thyme

1 tsp minced fresh rosemary

Diced tomatoes
Whisk together the mustard, garlic, vinegars, salt and peppers. Slowly add the oil, whisking to emulsify. Stir in the herbs and diced tomato. Use fresh or within two days if using the diced tomatoes.