1/2 cup Tomatoes, chopped
2 tablespoons White Wine Vinegar
1/2 teaspoon Dried Basil
1/2 teaspoon Dried Thyme
1/2 teaspoon Dijon Mustard
In a blender, blend tomatoes, vinegar, basil, thyme, and mustard until well combined. To store, transfer to a jar with a tight-fitting lid and refrigerate for up to 2 days. Shake well before serving tomato vinaigrette.