Ingredients

2 fresh garden tomatoes
¼ cup olive oil
3 T. white wine vinegar, white balsamic vinegar, or rice wine vinegar
1 t. Dijon mustard
½ t. Italian seasoning
A dash of honey
1 pinch each salt and pepper

Directions

Cut the tomatoes in half. Using your finger, clear the seeds and gel from the tomato halves. Set a box grater in a bowl and grate the tomato flesh, discarding the skins.

In a pint jar with a tight lid, combine the remaining ingredients. Shake well. Add the tomato pulp to the dressing and shake again until well blended.