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.


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


  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.



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