Tomato Herb Vinaigrette (Volumetrics)

• 1 12 cups peeled peeled and finely chopped firm ripe tomatoes
• 14 cup minced green onions or 14 cup chives
• 2 tablespoons minced fresh basil, dill (or 1 teaspoon dried herbs) or 2 tablespoons tarragon (or 1 teaspoon dried herbs)
• 1 large garlic clove, finely minced
• 12 teaspoon sugar (optional if tomatoes are sweet)
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper
• 14 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard

1. Combine the first seven ingredients (tomatoes through pepper) in a medium bowl.
2. Cover and let stand at room temperature 1 hour.
3. Add the vinegar, oil, and mustard, stir well.
4. Pour into a container with a cover, refrigerate 1 hour or up to 5 days.

firm ripe tomatoes, green onions, fresh basil, garlic, sugar, salt, ground pepper, balsamic vinegar, extra virgin olive oil, mustard

Taken from www.food.com/recipe/tomato-herb-vinaigrette-volumetrics-500418 (may not work)