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Tomato Vinaigrette
10 m
10 m
EatingWell Test Kitchen
“This dressing is great with any tossed green salad.”
Ingredients
2 ripe tomatoes, halved and seeded
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 clove garlic, minced
Salt & freshly ground pepper, to taste
Directions
1Working over a bowl, rub tomato halves on the coarse side of a grater until only the skins remain. Discard skins. Add remaining ingredients to tomato juice and whisk until blended.
Make Ahead Tip: Store in a tightly covered jar in the refrigerator for up to 2 days.