tomato vinaigrette

since grated tomatoes have gone on everything this summer, its only natural that it end up on a salad. this was tasty of course, but probably would have been even better with some other summer produce in the salad like onions, sweet corn and radishes.

MAKES ABOUT 1 CUP

1 lb red, ripe tomatoes

1 T sherry vinegar

1 garlic clove, smashed

1⁄2 t kosher salt

2 T extra-virgin olive oil

Halve the tomatoes equatorially. Set a box grater over a bowl and coarsely grate the cut sides of the tomatoes, catching the pulp in the bowl below. Stir in the sherry vinegar, garlic clove, and salt. Let stand 5 minutes. Remove the garlic clove and stir in the olive oil.