Tomato-Garlic Vinaigrette

Tomato-Garlic Vinaigrette

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From: EatingWell Magazine, July/August 2013

This tomato-garlic vinaigrette recipe is like an Italian grandmother's sauce for salad. Don't be afraid of the anchovies! They elevate this salad dressing to a different level. Use leftover vinaigrette tossed with whole-wheat penne or fusilli for a delicious pasta salad.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¼ cup extra-virgin olive oil
  • ¼ cup red-wine vinegar
  • ¼ cup chopped fresh parsley
  • 1 medium tomato, quartered and seeded
  • 5 anchovy fillets
  • 2 cloves garlic
  • 1 tablespoon capers, rinsed


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  • Ready In

  1. Place oil, vinegar, parsley, tomato, anchovies, garlic and capers in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 74 calories; 7 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 5 mcg folate; 2 mg cholesterol; 0 g sugars; 0 g added sugars; 288 IU vitamin A; 5 mg vitamin C; 6 mg calcium; 0 mg iron; 105 mg sodium; 53 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1½ fat

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