Tomato Vinaigrette

Tomato Vinaigrette

10 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
Jen
Recipe by  Jen

“A low-fat tomato vinaigrette recipe. Try it over crisp green or even over pasta, yum!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

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Reviews (10)

Rate This Recipe
JUMAHA
15

JUMAHA

This is a good starting point, but there's room for improvement. I really like the idea because it has the potential to be a flavorful yet healthy salad dressing (which can be hard to find). I would adjust the amount of thyme next time because I thought it was a bit overwhelming. I'd play with the other spices too - maybe try fresh herbs and add oregano or parsley, and also salt, pepper, garlic, and onion. I might play around with the vinegar too - maybe try balsamic. Sun dried tomatoes might be a good touch too. The options are endless!

CURTISLEE
11

CURTISLEE

I made a double batch. This is very good. I am always on the lookout for healthy dressings and vinaigrettes. This qualifies! I used a large tomato from my wife's garden and had to make a special trip to the store to get white wine vinegar, which is fine. I was out of it anyway. It was great warm. I can't wait for it to cool and marinate for a couple of days!

CATECRUM
9

CATECRUM

I have been searching for a good tomato vinaigrette! this was simple to make and the spices were just enough, the vinager was not overwhelming! Perfect for my pasta salad!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 7 cal
  • < 1%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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