Sun-Dried Tomato Vinaigrette
Print Category Dressing Thematic No thematic Source Recipes Quebecoises Evaluation
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Click to enlarge Ingredients
- 1/4 cup (60 mL) drained oil-packed sun-dried tomatoes
- 2 tbsp (30 mL) balsamic vinegar
- 1 garlic clove, minced
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) granulated sugar
- 1/4 tsp (1 mL) pepper
- 1 pinch salt
- 1/3 cup (75 mL) extra-virgin olive oil
Preparation
- Rinse and pat tomatoes dry; finely chop and place in small bowl. Add 1/2 cup (125 mL) water, vinegar, garlic, oregano, sugar, pepper, and salt (if using); whisk to combine.
- Whisking constantly, drizzle in oil in slow steady stream until combined. (Make-ahead: Refrigerate in airtight container for up to 1 week. Shake or whisk before using.)
Cook commentary
Servings: 6-8
Serving size: 1 tbsp/15 mL
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