1/2 cup chopped, peeled tomato 2 T white wine vinegar 1/2 tsp dried basil (or 1 1/2 tsp fresh 1/2 tsp dried thyme (or 1 1/2 tsp fresh 1/2 tsp Dijon mustard Whir-Chop in your favorite blending appliance. Keep refigerated, lasts about 2 days. Serve on green salads, or maybe pasta salad. Posted by ? From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Tomato Vinaigrette's Videos
Fresh Tomato Vinaigrette
Culinary demonstration on how to make a fresh tomato vinaigrette.
Tomato Dressing
Tomato Dressing
Servings: 1 cup
Preparation time : 5 min Chilling time: 1 -2 hrs
From the book The McDougall Program for Maximum Weight Loss by John and Mary McDougall.
Recipe used with permission of the author.
Ingredients 3/4 cup tomato juice (V8 or spicy tomato juice) ¼ cup red wine vinegar or balsamic vinegar 1 tablespoon chopped fresh parsley 1 tablespoon chopped chives or scallion One clove garlic, pressed (discard outer shell) 1/2 teaspoon salt (optional) Pinch dried oregano Pinch sugar Pinch of ground Cayenne Freshly ground pepper ¼ teaspoon guar gum
Combine all the ingredients in a jar and shake well to mix. Let’s stand for 1 to 2 hours before serving to allow time for the guar gum to thicken the dressing.