Sun-Dried Tomato Dressing
Kitchen Tested 
- Yield 16 (1-tablespoon) servings
This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp.
Mark Boughton Photography/Teresa Blackburn Styling
Add 1/4 cup water if you like a thinner dressing.
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup apple cider vinegar or red wine vinegar
- 1 shallot
- 4 basil leaves
- 1 teaspoon chopped chives
- 1 garlic clove, crushed
- 1 teaspoon teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Combine all ingredients except oil in a blender or food processor. Pulse until tomatoes are finely chopped. Add oil, a little at a time. Pulse until thick and well blended. Makes about 1 cup.
Recipe by Jeanette Hurt.
