Tomato-Basil Vinaigrette

1 clove garlic, minced
1 tsp minced shallots
3 Roma tomatoes, finely diced [or try tomato juice]
2 Tbsp red wine vinegar
2 tsp balsamic vinegar
Salt and pepper to taste
5 Tbsp extra virgin olive oil
2 Tbsp torn basil leaves

Combine the garlic, shallot, tomatoes, vinegars, salt, and pepper in a small bowl and mix well. Slowly whisk in the oil until well incorporated. Taste and adjust the seasonings if necessary. Add the basil just before serving. Store tightly covered in the refrigerator.

Yields about 1/2 cup