Tuesday, August 11, 2009

Sun Dried Tomato Dressing

This recipe is adapted from Pioneer Woman, who adapted it from Ina Garten. Ree's recipe was a bit too garlicky for my lack of gall bladder, I think balsamic vinegar adds a Mediterranean kick, AND why waste that colorful oil from the tomatoes!? My friend La asked me today for a good dressing for a pasta salad and this was the first one that popped into my mind. This recipe makes more than enough for a one-box of pasta salad, which is fantastic, because reserve the extra and serve it over a log of goat cheese. Mmmm.... nothing could be finer than to eat this on baguette slices for dinner in the summer!

Ree's original recipe can be found by clicking here.

1 8 oz. jar sun dried tomatoes (in oil)
2 cloves garlic
3 Tbs vinegar - either red wine or Balsamic
salt and pepper to taste

  1. Using a wire strainer over a measuring cup, drain the sun dried tomatoes.
  2. In a food processor or blender, blend tomatoes, garlic, salt, pepper and vinegar until chopped.
  3. To the measuring cup of tomato oil, add EVOO until the it is 1 cup full.
  4. While blending, slowly drizzle the oil into the tomato mixture.
  5. Continue blending until smooth.
  6. Use as a dressing for a pasta salad, as a tapanade for bread, or as a topping for soft and spreadable cheeses.

1 comment:

Laurie said...

Lovely! I cannot wait to make this! Thanks for posting!