This umami-rich dressing is best made with local, ripe tomatoes. If your tomatoes are less than perfect, roast them for 30 minutes in a 350° oven until tender and lightly browned or add 1/4 teaspoon of sugar to the dressing to help balance the flavors.
Slideshow:Recipes for Tomatoes
1 cup Sungold or other sweet cherry or grape tomatoes
3 tablespoons extra-virgin olive oil
2 tablespoons minced tarragon
1 tablespoon red wine vinegar
1 tablespoon water
Freshly ground black pepper
How to Make It
In a blender, combine the tomatoes, olive oil, tarragon, vinegar and water. Season with salt and pepper. Transfer to a jar or bottle and serve or refrigerate.
The dressing can be refrigerated for up to 3 days. Shake or whisk to re-emulsify.
One Serving: (2 tablespoons) 50 cal, 5.3 gm fat, .08 gm sat fat, 1 gm carb, 0 fiber, 0.3 gm protein. Tips: Substitute cubed watermelon for half the tomatoes for a slightly sweet dressing that pairs well with salads featuring shaved red onion, olives and feta. • Serve warm as a sauce for grilled beef or pork. • Use as a marinade for sliced fresh mozzarella. Top with torn tarragon leaves just before serving.
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