I love the flavor of sun-dried tomatoes.
They add an instant burst of Italian flare to almost any dish!
Since sun-dried tomatoes tend to have a chewy texture and a concentrated flavor, I’ve been meaning to blend them into a dressing for quite a while. It’s such an easy and delicious way to distribute the flavor throughout your favorite salads, without any overpowering bites!
The first time I tried preparing this dressing, I used WAY too many tomatoes. By the time I diluted it down, I ended up with more dressing than I could possibly use in a month! Luckily, the second time around, I got it just right. The resulting dressing is reminiscent of the dipping oil served at my favorite Italian restaurant.
I’ve always had the urge to pour it over my salads, and now I can!
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Sun-Dried Tomato Dressing makes about 1 1/2 cups
Adapted from this recipe
Ingredients:
9 sun-dried tomato halves* , about a 1/3 cup 1/4 cup extra virgin olive oil 1/4 teaspoon fine sea salt 1 tablespoon minced shallot 2 small garlic cloves 2 Tablespoons Apple Cider Vinegar 1 teaspoon dried oregano 1 cup water, or more for desired texture
*I used this brand of organic sun-dried tomatoes , which are free of sulfites and preservatives, and are not packed in oil. I’m not sure how other brands, or oil-packed tomatoes, may affect the flavor of this recipe.
Directions:
If you’re using a standard blender, you may want to soak your sun-dried tomatoes in warm water for 20 minutes, to soften them up. (Measure before soaking.) If you’re using a high-speed blender, like the Vitamix , soaking isn’t necessary!
Combine all of the ingredients in the blender container, and blend until well emulsified.
This dressing will thicken a bit when chilled, so I recommend chilling for at least 4 hours before serving. The flavor actually gets better when chilled overnight! Store in an air-tight container for up to a week, and serve over your favorite veggies as desired!
I think this dressing is especially delicious when served over a salad with sweet and crunchy vegetables, like shredded carrots and romaine.
IngredientsUS CustomaryMetric1x2x3x
- 9 sun-dried tomato halves* , about a 1/3 cup
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 1 tablespoon minced shallot
- 2 small garlic cloves
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon dried oregano
- 1 cup water , or more for desired texture
Instructions
- If you’re using a standard blender, you may want to soak your sun-dried tomatoes in warm water for 20 minutes, to soften them up. (Measure before soaking.) If you’re using a high-speed blender, like the Vitamix, soaking isn’t necessary!
- Combine all of the ingredients in the blender container, and blend until well emulsified.
- This dressing will thicken a bit when chilled, so I recommend chilling for at least 4 hours before serving. The flavor actually gets better when chilled overnight! Store in an air-tight container for up to a week.
Notes
Nutrition
Calories Per Serving: 98, Fat: 9g, Carbohydrates: 4g
Substitution Notes:
For those of you avoiding vinegar, lemon juice may be substituted, though it may affect the flavor. Start with a small amount, and add more to your personal taste.
For those of you avoiding added oils, feel free to omit the olive oil and add extra water. However, I do recommend eating a bit of healthy fat with your vegetables for best nutrient absorption.
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Enjoy!
Reader Feedback : Do you love Italian flavors? I think I could eat them every single day! (And thanks to this dressing, I do!)
Sun-Dried Tomato Dressing
Ingredients
- 9 sun-dried tomato halves* , about a 1/3 cup
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 1 tablespoon minced shallot
- 2 small garlic cloves
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon dried oregano
- 1 cup water , or more for desired texture
Instructions
- If you’re using a standard blender, you may want to soak your sun-dried tomatoes in warm water for 20 minutes, to soften them up. (Measure before soaking.) If you’re using a high-speed blender, like the Vitamix, soaking isn’t necessary!
- Combine all of the ingredients in the blender container, and blend until well emulsified.
- This dressing will thicken a bit when chilled, so I recommend chilling for at least 4 hours before serving. The flavor actually gets better when chilled overnight! Store in an air-tight container for up to a week.
