Fresh Tomato Dressing

June 3, 2013

Want the taste of summer well into fall? How about making this quick and delicious tomato dressing when tomatoes are at their peak. Use it on green salads, mix it into potato salad and cobb salads. Give your lobster roll a boost by adding a couple of tablespoons. Cole slaw is even better with tomato dressing than cloying mayonnaise.

Fresh Tomato Dressing

Makes about 1 quart

2 large beef steak tomatoes, chopped
1 tablespoon tomato paste
1 rib celery, chopped
1 tablespoon honey
1/3 cup extra virgin olive oil
2 tablespoon white balsamic vinegar
1 teaspoon coarse sea salt or more to taste
1 sprig fresh basil

Place everything except the basil in a blender or use an immersion blender to puree the ingredients until smooth.

Transfer to a quart jar. Place the sprig of basil in the center of the dressing; cap and refrigerate. Will keep two to three weeks. Bring amount needed to room temperature before tossing with salad greens.


Add ½ cup ripe avocado or juice of one lemon or lime

Add mint instead of basil.

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