Tomato Vinaigrette9 Reviews
- Prep: 5 min
- Ready In: 5 min
“A low-fat tomato vinaigrette recipe. Try it over crisp green or even over pasta, yum!” - by Jen
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 7 cal
- < 1%
- 0.2 g
- < 1%
- 1.2 g
- < 1%
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 a..." See moredjust 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! "
"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 t..." See morerip 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!"
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