I changed it a little because I still had several tomatoes left in the can that I used for the Stuffed Eggplant and the Stuffed Chicken. Plus the “fresh” tomatoes at the store here weren’t red, they were somewhere between pink and orange…definitely not ripe. Blah!
3 whole tomatoes (canned), diced with juice
1 small clove garlic, pressed or minced
1 tsp red wine
1/2 tsp Dijon Mustard
2 Tbs Fresh Basil, chopped
1/3 C Olive Oil
Whisk together ingredients in a small bowl until olive oil is emulsified.