Sun Dried Tomato Vinaigrette
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Course
Salad, Condiments
Sun Dried Tomato Vinaigrette
Description
The Sun Dried Tomato Vinaigrette combines several vinegars and a base of extra virgin olive oil, creating a bright and slightly sweet dressing thanks to a touch of honey and the concentrated flavor of sun dried tomatoes. Using either oil-packed or rehydrated tomatoes allows for flexibility, though the oil-packed variety contributes additional richness. The use of oregano and dried minced onion adds herbal and savory notes, while garlic powder rounds out the flavor.
Blending all ingredients until the tomatoes are mostly broken down results in a poured dressing that clings well to greens or vegetables. It can be stored in the refrigerator and warmed slightly before serving to re-liquefy any solidified oil.
This vinaigrette is versatile for a variety of salads or as a marinade base, especially when a tangy tomato flavor is desired. The moderate balance of acidity and sweetness keeps it from overpowering delicate greens.
Ingredients
- 2/3 cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tablespoons balsamic vinegar
- ¼ cup tomato drained in oil; or re-hydrated plain dried tomatoes
- 2 Tablespoons water
- 1 teaspoon oregano
- 1 teaspoon onion dried minced
- ¼ teaspoon garlic powder or a small garlic clove
- ½ teaspoon honey or sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- If using tomatoes in oil, remove enough to fill ¼ cup, drained. For plain dried tomatoes, top with boiling water to soften and measure ¼ cup.
- Place dressing ingredients in blender and blend until tomato is mostly broken down. Scrape down the sides of the blender if needed. This will take a few minutes. Taste and adjust salt and pepper.
- Shake before serving and store leftovers in the refrigerator, heating slightly in a bowl of hot water if needed to reliquify the olive oil.
User Reviews
Overall Rating
5
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