Wash and chop plum tomatoes, removing seeds. Rinse fresh basil leaves under cold water and gather all ingredients.

In a food processor, blend chopped tomatoes, basil leaves, red wine vinegar, balsamic vinegar, Dijon mustard, and garlic for 2-3 minutes until smooth.

While blending, drizzle in half of the olive oil, allowing the mixture to emulsify and achieve a cohesive vinaigrette.

Continue blending while slowly adding the remaining olive oil until the vinaigrette is well combined.

Season with salt and pepper to taste, then blend briefly once more to mix.

Transfer vinaigrette to a clean container, seal tightly, and refrigerate for at least 30 minutes before using.