Day 230: Slow-Roasted Tomato Salad Dressing

I'm ever on the look-out for ways to use the Slow-Roasted Tomatoes that live in the freezer. Last night's Steak & Tomatoes was delicious.

Tonight's dressing was only so-so, especially since the vinegar overpowered the smoky tomato goodness.

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VEGETABLE RECIPES from the ARCHIVES
~ more ways to use slow-roasted tomatoes ~
~ more salad dressing recipes ~

SLOW-ROASTED TOMATO DRESSING
Hands-on time: 5 minutes
Time to table: 5 minutes
Makes 2/3 cup (enough for two salads each serving four)

1/2 cup Slow-Roasted Tomatoes (see ALANNA's TIPS for an alternative)
1 tablespoon good vinegar (I used a fig vinegar that's a little sweet)
1 teaspoon honey
1/4 cup water
Salt & pepper to taste

Salad greens

Whizz in the food processor attachment of an immersion blender. Toss with greens. Enjoy!

NUTRITION ESTIMATE
Dressing only, per Serving: 10 Cal (36% from Fat, 5% from Protein, 59% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 2 g Carb; 0 g Fiber; NET CARB 0; 2 mg Calcium; 0 mg Iron; 29 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points
ALANNA's TIPS

• The inspiring recipe suggests roasting 4 plum tomatoes (halved, arranged cut-side up in a single layer on a baking sheet and seasoned with salt and pepper) for 35 minutes at 450F.

CREDIT WHERE CREDIT'S DUE
Adapted from Gourmet May 1996