Sun-Dried Tomato Dressing

Mark Boughton Photography/Teresa Blackburn Styling
  • Yield: 16 (1-tablespoon) servings

Add 1/4 cup water if you like a thinner dressing.


1/2cup oil-packed sun-dried tomatoes
1/2cup apple cider vinegar or red wine vinegar
1 shallot
4 basil leaves
1teaspoon chopped chives
1 garlic clove, crushed
1teaspoon teaspoon sugar (optional)
1/2teaspoon salt
1/8teaspoon coarsely ground black pepper
1/2cup extra-virgin olive oil


  1. 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.

Nutritional Info *per serving

  • Calories 70
  • Fat 7g
  • Cholesterol 0g
  • Sodium 80mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 0g
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 442 other followers