Tomato Vinaigrette

Description
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.
 * Contributed by catsrecipes y-group

Ingredients

 * 12 ounce can diced tomatoes
 * ⅔ cup extra virgin olive oil
 * 2 teaspoons minced garlic
 * 1 tablespoon freshly-squeezed lemon juice
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Core tomatoes then cut into pieces and place in a blender and blend until pureed.
 * 2) Strain through a sieve into a bowl.
 * 3) Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot then add garlic and sauté briefly until light brown.
 * 4) Add the tomato puree and bring to a boil then simmer gently about 5 minutes.
 * 5) Strain through a fine-mesh sieve into a bowl and discard the solids.
 * 6) Rinse out the saucepan then return the tomato juice to pan and bring to a boil.
 * 7) Simmer and strain twice more until the tomato juice is as thick.
 * 8) Add lemon juice, salt and pepper.
 * 9) This is good over fish, chicken or pork.