Go to the Recipe: Grilled Tomato Vinaigrette
Will this stay emulsified or what is the binder? Does tomato do this naturally?
The immersion blender will leave you with an about 90% emulsion that will hold. The tomato is the binder here but the slow addition of oil also helps to emulsify the mix. For a fully emulsified dressing you can use a high speed blender and slowly drizzle in the oil. Either way you want to shake or stir dressing before use.
Can I replace the sherry vinager?
Use what ever vinegar you would prefer the flavor of.
I live in an apartment so no grill. Can I char the tomatoes with a torch?
You could use a torch, a gas burner (I'd lay down some foil on your stovetop to catch any tomato juices, and set the tomato on a wire rack), or your oven's broiler.
