Tomato Vinaigrette Food

CLASSIC VINAIGRETTE

Classic vinaigrette image

This classic dressing is easy to make at home, and stores in the jar for up to a week

Provided by Good Food team

Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper

Time 5m

Yield Easily doubled

Number Of Ingredients 3

Ingredients

2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp light olive oil

Steps:

Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium

CHERRY TOMATO VINAIGRETTE

Cherry Tomato Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories Tomato Sauté Quick & Easy Salad Dressing Summer Chive Shallot Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh chives

Steps:

Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

TANGY & SWEET TOMATO DRESSING

Tangy & Sweet Tomato Dressing image

Wonderfully tangy, barely sweetened with raw honey, this easy tomato salad dressing is perfect drizzled over fresh greens, mixed into pasta salad, or used as a marinade for steak or chicken! Nothing mixes together more quickly than a homemade vinaigrette! Enjoy! Makes about 3 cups.

Provided by Wardee Harmon

Categories Condiment Sauce

Number Of Ingredients 8

Ingredients

1/2 cup pure water
1/2 cup apple cider vinegar
1-1/2 cups extra virgin olive oil
4 tablespoons tomato paste
2 tablespoons raw honey (or to taste)
1 teaspoon ground black pepper
2-1/2 teaspoons sea salt
1 teaspoon prepared mustard

Steps:

Blend all ingredients thoroughly in high-powered blender such as the Vitamix.
Pour into glass jar or dressing container.
Refrigerate.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 97 kcal, Carbohydrate 4 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 242 mg, Fiber 1 g, Sugar 4 g

TOMATO VINAIGRETTE

Tomato Vinaigrette image

My mother-in-law gave me this recipe, and I've used it often. It's a nice change of pace from your basic lettuce and tomato salad.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

12 thick tomato slices
1/2 cup olive oil
2 to 3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon snipped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
6 large lettuce leaves
Minced green onions
Minced fresh parsley

Steps:

Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours. , To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley.

Nutrition Facts :

TOMATO SALAD WITH MUSTARD VINAIGRETTE

Tomato Salad with Mustard Vinaigrette image

A staple of French country cooking, Tomato Salad with a classic Dijon Mustard Vinaigrette. The perfect cold side on a hot summer day.

Provided by Cori Horton

Categories Salad

Time 15m

Number Of Ingredients 9

Ingredients

3 - 6 ripe, fresh tomatoes
1/3 cup salad oil
1 tablespoon Dijon mustard, smooth
1 teaspoon grainy Dijon mustard
2 teaspoons red wine vinegar
2 medium shallots, 1 finely diced, 1 thinly sliced
1 clove garlic, finely diced
2 stems of parsley, finely chopped
salt & pepper to taste

Steps:

In a medium bowl combine minced shallots, garlic, red wine and mustard. Whisk to combine. Now slowly incorporate your oil, whisking briskly as you go until Dijon vinaigrette is smooth and opaque, not runny, broken and loose. Season to taste, reserve cold until ready to serve. Or, add ingredients to a good sized measuring cup and zip it with your immersion blender until creamy, about on minute. Add parsley and stir to combine, just before serving.
Toss tomatoes and thinly sliced shallots with vinaigrette, or simply arrange tomatoes on a platter and drizzle with Dijon Vinaigrette, reserving the remainder for the table.

TOMATO-BASIL VINAIGRETTE

Tomato-Basil Vinaigrette image

A great salad dressing from America's Test Kitchen. I usually mix mine in a food processor, chopping the scallions and garlic first then adding the tomato and basil and finally the liquids and salt and pepper.

Provided by KellyMac6

Categories Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 8

Ingredients

3/4 cup extra-virgin olive oil
1 large ripe tomatoes, cored, seeded, and chipped fine
1/4 cup red wine vinegar
4 scallions, sliced thin
2 tablespoons minced fresh basil
1 garlic clove, minced
1 teaspoon salt
3/4 teaspoon pepper

Steps:

Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.

SUN-DRIED TOMATO VINAIGRETTE

Sun-Dried Tomato Vinaigrette image

I came up with this blend so I would have a change from the usual Italian dressings that are so tart. It has a smooth taste and can be used in pasta salads, on green salads and also as a dipping sauce for your favorite breads.

Provided by ngdarlen

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons parmesan cheese, grated
1/2 teaspoon cracked black pepper
1/4 teaspoon salt (or more after tasting)
1 tablespoon dried onion flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons sun-dried tomatoes, packed in olive oil
1 tablespoon oil, from sun-dried tomatoes
1 tablespoon sugar
1 teaspoon minced garlic

Steps:

Place all ingredients in blender and mix until well blended.

Nutrition Facts : Calories 223.8, Fat 22.2, SaturatedFat 3.4, Cholesterol 2.2, Sodium 219.2, Carbohydrate 5.9, Fiber 0.6, Sugar 4.3, Protein 1.4

TOMATO AND ONION VINAIGRETTE

Tomato and Onion Vinaigrette image

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 8

Ingredients

1 pound plum tomatoes, finely chopped
1 small green bell pepper, finely chopped
1/2 large white onion, finely chopped
1 cup white vinegar
1/3 cup extra-virgin olive oil
2 teaspoons coarse salt
1/4 teaspoon ground black pepper
1 teaspoon granulated sugar

Steps:

Place all ingredients in a medium bowl and stir to combine. Let stand at room temperature for at least 2 hours and up to 8 hours, stirring occasionally.

TOMATO VINAIGRETTE

Tomato Vinaigrette image

Provided by Food Network

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

3 pounds ripe fresh tomatoes, peeled and seeded and finely chopped
4 tablespoons olive oil
2 tablespoons Champagne vinegar
2 tablespoons snipped chives
1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper

Steps:

Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.

TOMATO VINAIGRETTE

Tomato Vinaigrette image

Provided by Food Network

Time 15m

Yield 4 cups

Number Of Ingredients 7

Ingredients

4 medium tomatoes, diced
1 small red onion, finely diced
1/2 cup chopped cilantro
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/2 cup red wine vinegar
Salt and freshly ground black pepper

Steps:

Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms

TOMATOES VINAIGRETTE

Tomatoes Vinaigrette image

Provided by Gina Schild

Categories Salad Tomato Side No-Cook Vegetarian Quick & Easy Summer Bon Appétit Miami Florida

Number Of Ingredients 9

Ingredients

3 large tomatoes, chopped
1/4 cup red wine vinegar
1 garlic clove, finely chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
Pinch of sugar
Pepper
2 tablespoons olive oil (optional)
2 tablespoons chopped fresh Italian parsley

Steps:

Combine first 7 ingredients in medium bowl. Mix in oil if using. Sprinkle with chopped parsley and serve.

TOMATO VINAIGRETTE

Tomato Vinaigrette image

A low-fat tomato vinaigrette recipe. Try it over crisp green or even over pasta, yum!

Provided by Anonymous

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup chopped tomatoes
2 tablespoons white wine vinegar
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground mustard

Steps:

In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.4 g, Sodium 2.1 mg, Sugar 0.6 g

MICHEL ROUX'S TOMATO VINAIGRETTE

Michel Roux's Tomato Vinaigrette image

Vinaigrettes aren't just for salads: Use this tomato-based mix from chef Michel Roux's "Sauces" cookbook as a light pasta topping. Also Try:Classic Vinaigrette, Roquefort Vinaigrette

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes French Recipes

Number Of Ingredients 6

Ingredients

2/3 cup tomato juice, preferably fresh squeezed
3 tablespoons olive oil
3 tablespoons sherry-wine vinegar
1 tablespoon plus 2 teaspoons chopped fresh basil or cilantro leaves
Coarse salt
Cayenne pepper

Steps:

Whisk together tomato juice, olive oil, vinegar, and basil in a medium bowl until well combined. Season with salt and cayenne pepper. Vinaigrette may be kept refrigerated, in an airtight container, for up to 2 days.

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CHARRED TOMATO VINAIGRETTE RECIPE | FOOD & WINE

Light a grill or preheat a grill pan to medium-high. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil. Grill, turning, until blistered …
From foodandwine.com
Servings 1.25
Total Time 20 mins
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Light a grill or preheat a grill pan to medium-high. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil. Grill, turning, until blistered and lightly charred, 5 to 7 minutes. Let cool slightly.
In a food processor, combine the grilled tomatoes with the vinegar, lemon juice and mustard and pulse to blend. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil. Transfer the vinaigrette to a medium bowl, stir in the parsley and season with salt and pepper.

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TOMATO VINAIGRETTE RECIPE -SUNSET MAGAZINE

Tomato Vinaigrette. Yields Makes about 1 cup AuthorKathy Mickey, Reno, Nevada, Ingredients 1 cup diced firm-ripe tomatoes (about 8 oz.) 1/4 cup …
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Halve the tomatoes. Squeeze the halves into a fine-mesh strainer set over a bowl. You should get about 1/2 cup of tomato juice and pulp. Add the …
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EASY TOMATO VINAIGRETTE - BARRIE HILL FARMS

Instructions. Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 …
From barriehillfarms.com
Estimated Reading Time 2 mins

Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

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TOMATO VINAIGRETTE RECIPE | MYRECIPES

Ingredient Checklist. 1 cup diced firm-ripe tomatoes (about 8 oz.) ¼ cup red wine vinegar ; 2 tablespoons extra-virgin olive oil ; 1 tablespoon minced shallot
From myrecipes.com
5/5 (4)
Calories 77 per serving
Servings 1

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SPANISH GRILLED EGGPLANT WITH TOMATO VINAIGRETTE RECIPE ...

2. Place the eggplant slices on a baking sheet. Spray or lightly brush each slice with extra virgin olive oil. Put the tray in the oven and wait until one side is slightly browned and soft …
From spanishfoodguide.com
5/5 (4)
Total Time 35 mins
Category Spanish Tapas
Calories 583 per serving

Preheat the oven. Wash and cut the eggplant crosswise into slices about 3/8-inch (around 1 centimeter) thick.
Place the eggplant slices on a baking sheet. Spray or lightly brush each slice with extra virgin olive oil. Put the tray in the oven and wait until one side is slightly browned and soft to touch. Turn each eggplant slice on the other side, spray or brush some more olive oil and place the tray back in the oven.
As the eggplant slices keep broiling, chop tomatoes by first cutting them into wedges. Remove the core and the seeds, and then cut the wedges into strips. Dice and set aside in a medium bowl.
Peel off the skin of the green onion. Finely chop and place in the same bowl as the diced tomatoes.

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TOMATO & SPINACH VINAIGRETTE - MY FOOD AND FAMILY

1. Arrange tomato slices and spinach leaves alternately on serving platter. 2. Drizzle with dressing. 3. Sprinkle with cheese.
From myfoodandfamily.com
4.5/5 (15)
Category Recipes
Servings 4
Total Time 10 mins

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FRESH TOMATO VINAIGRETTE - LAUGHING SPATULA

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Total Time 10 mins
Category Condiment, Salad
Calories 181 per serving

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TOMATO VINAIGRETTE - SALAD DRESSING RECIPE

In blender, combine all ingredients; blend just until pureed. Transfer dressing to bowl or jar. If not using right away, cover and refrigerate up to 1 day.
From goodhousekeeping.com
Cuisine American, French
Total Time 5 mins
Servings 1
Calories 25 per serving

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FRESH TOMATO VINAIGRETTE | RECIPE | FOOD & STYLE

Directions. Place a box grater in a medium bowl. Coarsely grate the tomato slices with their cut side against the grater. Grate each slice all the way down to the skin. Discard the …
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Reviews 27
Category Sauces & Condiments

Place a box grater in a medium bowl. Coarsely grate the tomato slices with their cut side against the grater. Grate each slice all the way down to the skin. Discard the skins.
Cook’s note: The vinaigrette can be refrigerated for up to 2 days, but it’s best eaten just after it’s made.

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SHERRY-TOMATO VINAIGRETTE RECIPE - CHOWHOUND

Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Stir in …
From chowhound.com
5/5 (8)
Category Make Ahead
Servings 1.5
Calories 547 per serving

Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering.
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Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.

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PAN-ROASTED SALMON WITH TOMATO VINAIGRETTE - FOOD & …

Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon.The recipe is from Ted Allen's cookbook, The Food You Want to Eat.In …
From foodandwine.com
5/5
Category Seafood
Servings 4
Total Time 30 mins

Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
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TOMATO VINAIGRETTE - GOOD HOUSEKEEPING

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From goodhousekeeping.com
Cuisine American
Total Time 5 mins
Servings 1
Calories 20 per serving

In blender at medium speed, blend tomato, shallot, and remaining ingredients just until smooth.

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TOMATO VINAIGRETTE RECIPE | EATINGWELL

Working 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. Discard skins. Add remaining ingredients to tomato juice and whisk until blended.
From eatingwell.com
3/5 (1)
Total Time 10 mins
Category Vegan Salad Dressing Recipes
Calories 15 per serving

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Combine all ingredients in a blender and blend on high speed for 5 to 10 seconds, or until well blended. Store in refrigerator in an airtight container until ready to use. Makes about 2 …
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Estimated Reading Time 40 secs

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TOMATO VINAIGRETTE - SIMPLE & DELICIOUS! - WENDY POLISI

How to Make Tomato Vinaigrette. First, combine the vinegar, tomato, garlic, capers, basil, mustard salt, and pepper in a blender. (You can also use a food processor. Process until smooth. Once the mixture is smooth, add the oil in a steady stream. Process until the mixture is emulsified. Tasted and adjust the seasoning with salt and pepper as ...
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Reviews 4
Category Salad
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Total Time 5 mins

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TOMATO VINAIGRETTE DRESSING - LIFE TASTES GOOD

Tomato Vinaigrette Dressing is a light and tangy dressing to coat just about any green salad deliciously. Loaded with fresh herbs and tomatoes in a simple oil and vinegar emulsion, this vinaigrette will have you craving salads! Disclosure: Life Tastes Good is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. …
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Servings 2
Estimated Reading Time 4 mins

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HELLMANN'S® CLASSICS SUNDRIED TOMATO & PESTO VINAIGRETTE 2 ...

Gordon Food Service Hellmann's® Classics Sundried Tomato & Pesto Vinaigrette 2 x 3.78 L. Hellmann's® Classics Sundried Tomato & Pesto Vinaigrette 2 x 3.78 L . Has the traditional richness of tomato with their sweetness enhanced by the sun Blended with fine oils, vinegar and spices Finished with a delicate basil and garlic pesto Unrivaled quality and flavour and its …
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Brand HELLMANN's

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THE BEST TOMATO VINAIGRETTE | GUTSY GLUTEN FREE GAL ...

But this is tomato sauce and it adds a subtle tomato flavor. It pairs nicely with the red wine vinegar and oil. I do sometimes use half vegetable oil and half olive oil. I have found that using a whole ½ cup olive oil makes the dressing a bit heavy and overpowers it a bit. Like I said, this originally was served on antipasto salad with chunks of salami, provolone, pepperoncinis, …
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Servings 1.5
Estimated Reading Time 4 mins

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ROAST SALMON AND TOMATO VINAIGRETTE | FOODTALK

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Servings 4
Total Time 30 mins

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VILLA CAPPELLI SUN-DRIED TOMATO VINAIGRETTE - LIVING VILLA ...

Sun-drying a tomato is a process that intensifies the tomato’s natural tanginess and preserves its inherent nutritional value, being a rich source of lycopene and vitamin C. In fact, sun-dried tomatoes are said to provide the most lycopene, gram per gram, than any other food and have 20 times more lycopene than fresh tomatoes. Add in the fact that olive oil improves …
From livingvillacappelli.com
Cuisine Italian
Estimated Reading Time 4 mins
Category Condiment
Total Time 5 mins

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TANGY TOMATO VINAIGRETTE DRESSING - THAT SALAD LADY

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Category Dressing
Calories 90 per serving

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SUN-DRIED TOMATO VINAIGRETTE RECIPE | EATINGWELL

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TOMATO BASIL VINAIGRETTE RECIPES ALL YOU NEED IS FOOD

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TOMATO VINAIGRETTE - NIK SHARMA

When used with food that is rich in glutamates, inosine enhances the taste of umami and gives a richer taste of savoriness via a phenomenon called synergism. ATP (adenosine triphosphate)-> AMP (adenosine monophosphate) -> 5'-inosinate (IMP) In the past when I’ve made tomato vinaigrettes, the flavor is largely a function of the quality of the …
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ANNE'S FOOD: HOKI WITH TOMATO VINAIGRETTE

Hoki with Tomato Vinaigrette 2 large servings 400 g Hoki fillets (or other firm white fish) olive oil salt 3 plum tomatoes, diced 1/2 red onion, finely sliced 1/2 green chili, finely diced 1 tsp neutral flavored oil 1 tbsp white balsamic vinegar 1 tbsp brown sugar 1 tsp dried oregano handful of grated cheese Preheat the oven to 225 degrees C. (450F) Pour some olive oil in an …
From annesfood.blogspot.com

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SUN-DRIED TOMATO VINAIGRETTE - CANADIAN LIVING

Rinse and pat tomatoes dry; finely chop and place in small bowl. Add 1/2 cup (125 mL) water, vinegar, garlic, oregano, sugar, pepper, and salt (if using); whisk to combine. Whisking constantly, drizzle in oil in slow steady stream until combined. (Make-ahead: Refrigerate in airtight container for up to 1 week. Shake or whisk before using.)
From canadianliving.com

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TOMATO VINAIGRETTE - FOOD NEWS

Tomato Vinaigrette Recipe. This salad recipe includes healthy vegetables, such as cucumbers, tomatoes and red peppers, topped with a tangy vinaigrette dressing. Vinaigrette base. 1/3 to 1/2 cup wine vinegar (red, white or champagne) Juice of 1 lemon or lime; 1 cup extra virgin olive oil; 1 teaspoon Dijon mustard
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QUINOA AND CHICKPEA SALAD WITH TOMATO VINAIGRETTE ...

Meanwhile, in saucepan of boiling salted water, blanch green beans until tender-crisp, about 3 minutes. Drain and refresh in bowl of ice water. Drain and transfer to large bowl. Stir in cooled quinoa, chickpeas, red pepper and feta cheese. Tomato Vinaigrette: Whisk together tomatoes, vinegar, oil, honey, Italian seasoning, salt, pepper and ...
From canadianliving.com

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CHERRY TOMATO VINAIGRETTE - GROW FOOD NORTHAMPTON

» Cherry Tomato Vinaigrette. Ingredients: 2 pints cherry tomatoes, stems removed 2 oz. white balsamic vinegar 1 oz red wine vinegar 6 oz extra virgin olive oil 1 tsp salt, pepper or to taste. Instructions: In a medium bowl, whisk the vinegars and olive oil, salt and a pinch or grind of pepper. Cut each cherry tomato in half (1/4s if large) and place into vinaigrette with any …
From growfoodnorthampton.org

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FOOD LUST PEOPLE LOVE: ROASTED TOMATO VINAIGRETTE STEAK SALAD

12 oz or 340g rump steak. 5 oz or 140g cherry-sized mozzarella balls ( Ciliegine ) 5 oz or 140g grape tomatoes. Mixed salad greens. To make the marinade/vinaigrette, preheat your oven to 400°F or 200°C. Toss the tomato wedges with the bacon fat or oil in a pan and sprinkle them with salt and pepper. Roast in the preheated oven until the ...
From foodlustpeoplelove.com

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SMOKED TOMATO VINAIGRETTE - FOODSENSENOW

Smoky and roasted tomato and garlic vinaigrette is very tasty yet versatile emulsion of and oil and an acid and can be used to dress salad greens, “quinoa salad or use as a simple sauce for grilled fish and chicken . Author: Leslie Myers; Ingredients. ½ Cup Olive Oil; 3 Tbsp Balsamic Vinegar or Red Wine Vinegar; 1 tsp Maple Syrup; ¼ tsp Liquid Smoke (we use …
From foodsensenow.com

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TOMATO VINAIGRETTE RECIPES ALL YOU NEED IS FOOD

TOMATO-BASIL VINAIGRETTE RECIPE - FOOD.COM. A great salad dressing from America's Test Kitchen. I usually mix mine in a food processor, chopping the scallions and garlic first then adding the tomato and basil and finally the liquids and salt and pepper. From food.com Reviews 5.0 Total Time 5 minutes Calories 752.7 per serving. The dressing can be refrigerated for up …
From stevehacks.com

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RECIPE - PASTA WITH TOMATO VINAIGRETTE

FOOD & DRINK > Pasta with Tomato Vinaigrette; Pasta with Tomato Vinaigrette Summer 2002. Pasta with Tomato Vinaigrette Summer 2002. BY: Lucy Waverman. A colourful, simple summer dish that highlights the gorgeous colours and flavours of the heirloom tomato harvest. 8 multi-coloured tomatoes, seeded and chopped 1/2 cup (125 mL) olive oil 1/4 cup (50 mL) …
From lcbo.com

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RECIPE: TOMATO VINAIGRETTE - FOOD NEWS

Tomato Cucumber Onion Salad with a Lemon Vinaigrette Instructions: To make the lemon vinaigrette, whisk together the lemon zest, fresh-squeezed lemon juice, honey, and Dijon mustard in a large bowl. Steam olive oil in a steady steam, whisking vigorously, until emulsion is created. Add all salad ingredients in large bowl and combine with 4-5 tablespoons … Read more
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