This is a wonderful dressing for grilled vegetables, salads and is great on pasta salad, for a robust but not overpowering tomato touch. It is easy to prepare and takes literally a minute to throw together. 

Ingredients:

1/2 Cup Extra Virgin Olive Oil
3 Tbsp Champagne or White Wine Vinegar, or more to taste.
1-2 tsp Salt, to taste
3-4 fresh Basil Leaves, rolled and cut chiffonade
Few grindings of fresh Black Pepper
2 Tbsp of Tomato Concentrate. I prefer the concentrate in the tubes, as it does not have that metallic taste like many pastes in a can.

Preparation:

Just combine all ingredients and whisk vigorously until it emulsifies  You can also put all ingredients into a small jar and shake it vigorously to emulsify. This is an easier method if you plan on storing it afterwards. It stores well in the refrigerator.

Note: I have a little 8 oz jar that I use for vinaigrette. It is very handy and the shaking action emulsifies it perfectly.