Ingredients
- 1 1/2 pounds ripe tomatoes, quartered
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 2 teaspoons thyme leaves
- 2 teaspoons coarsely chopped tarragon
- 1 small garlic clove, minced
- 1 1/2 teaspoons sherry vinegar
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
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