Italian Salad Dressing
Created by Tisme on February 12, 2016
- Servings: 3
- Prep Time: 5m
- Cook Time: 10m
- Recipe #22853
Ingredients
- 250 ml olive oil (extra virgin)
- 4 cloves garlic, sliced thinly
- 2 1/4 pounds tomatoes (6 tomatoes, quartered and de-seeded
- Thyme, 1 sprig
- Rosemary, 1 sprig
- 1/2 teaspoon granulated sugar
- 1 lemon (zest and juice)
- Basil (1/2 bunch)
- 2 teaspoons white wine vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon Mustard
- Salt and pepper, to taste
- 1 tablespoon water
How to Make
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Step 1: Mix together in a bowl the extra virgin olive oil, garlic, tomato, thyme, rosemary, sugar, basil and lemon zest/juice.
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Step 2: Place the mix on a shallow baking tray and bake in 100 degree oven for 1 hour or until the tomatoes are nearly or are dried.
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Step 3: Put the mixture into a blender with the remaining ingredients and puree to your desired texture.
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Step 4: This dressing really does work well with asparagus, salads and pasta salads.
Nutritional Facts
- Serving Size: 1 (755.5 g)
- Calories 1147.6
- Total Fat - 115.6 g
- Saturated Fat - 16 g
- Cholesterol - 0 mg
- Sodium - 59.8 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 9.3 g
- Sugars - 17.2 g
- Protein - 6.2 g
- Calcium - 93.9 mg
- Iron - 2.8 mg
- Vitamin C - 128.1 mg
- Thiamin - 0.3 mg